DOUBLE STOUT

Double stout beer

I would not recommend making this as your first beer, but if you are into brewing, and like a strong stout, then give this one a try. Don't be in a hurry to drink it, though, it really benefits from a long aging. I got the original recipe from Peter Lester in rec.food.drink, and formatted it for my local brewfriends. Then I thought that the net at large might enjoy it, too, so here it is with some additional notes from my experience at making it.

Ingredients

(Makes about 2 cases)

3 U.S. gallons water
2 1/2 oz Bullion hops
10 lbs dark malt extract
1 lb black patent malt
2 lbs crystal malt
1/2 lb flaked barley
1/4 lb roasted barley
1/2 licorice stick (see note below)
1 tsp ascorbic acid
1/2 tsp citric acid
1 tsp Irish moss
1 1/2 oz Golding hops
2 tsp yeast nutrient
3/4 oz ale yeast (three standard packages)

Procedure

Combine water and Bullion hops. Boil for 20 minutes.
Add dark malt extract. Boil for 20 minutes.
Add black patent malt through Irish moss. Boil for 5 minutes.
Remove from heat and add Golding hops. Steep for 5 minutes.
Cool and add yeast nutrient and ale yeast.
When fermentation has "stopped", add priming sugar and bottle.

Notes

Lester's initial specific gravity was 1.086 and his final specific gravity was 1.020 (alcohol about 8%). His fermentation time was 11 days (a slow batch).

My batch fermented in about a week (house temperature ranging between 60 and 68). It was barely drinkable after 6 weeks, but delicious after 3 months. As far as I can tell, it's still getting better (a year later), so try not to drink it all up right away.

Ingredient note: I didn't know what a "licorice stick" was, until I asked the clerk at my brewstore. The one he gave me was about 1/3 inch in diameter and 3 inches long. It was dark black, and not sweet to the taste at all. It seems to be a standard brewing ingredient. Sorry I can't be more specific about it.

Rating

Difficulty: For experienced beer brewers only.
Time: 1 hour preparation, 2 weeks fermenting, 6 months aging.
Precision: measure the ingredients.

Contributor

 
Spencer W. Thomas 
University of Utah, Computer Science Department, Salt Lake City, Utah, USA 
 thomas@cs.utah.edu

Recipe last modified: 13 Nov 86

Original header

Path: decwrl!recipes
From: thomas@cs.utah.edu (Spencer W. Thomas)
Newsgroups: alt.gourmand
Subject: RECIPE: Double stout beer
Message-ID: <12200@decwrl.DEC.COM>
Date: 12 Dec 87 16:51:43 GMT
Sender: recipes@decwrl.DEC.COM
Distribution: alt
Organization: University of Utah, Salt Lake City, Utah, USA
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Approved: reid@decwrl.dec.com

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