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Ingredientes
- 3 1/3 lb Edme SFX dark malt extract
- 3 1/3 lb John Bull dark malt extract
- 2 lb Amber dry malt extract
- 1 lb Crystal malt
- 1 lb Roasted barley
- 1 lb Chocolate malt
- 3/4 lb Black patent malt
- 1/2 stk brewers licorice
- 2 ounce Brewers Gold hops
- 2 ounce Fuggles hops
- 1/2 lb French roast coffee beans Wyeast #1028: British ale
Direcciones
- Steep grains in water while heating. Remove grains just before boiling.
- During boil, add in licorice and extract. Add in 1 oz of Brewer's Gold for 60 min, 1 oz for 45 min, and 1 oz of Fuggles for 30 minutes- utes.
- Cold wort and pitch yeast. Add in unground coffee beans and remaining oz of Fuggles. The next day skim off all crud, including coffee beans and hops.
- One day later, rack to secondary. Ferment three weeks and bottle. Wyeast
- #1028 does not seem to have high attenuation, causing high final gravity.
- After 1 month in bottles, the beer has low carbonation levels. I like it this way! The beer feels thick and sweet. If you want a good sweet stout, like Mackeson, this recipe with Wyeast #1028 is a good way to go. This stuff is black! When you pour a bottle, it sucks all the light out of the room...you have to drink it in the dark. Amazingly, there isn't much hops aroma and taste, but with so many other flavors and aromas, you do not miss it.
- Original Gravity: 1.065
- Final Gravity: 1.026 Primary Ferment: 2days Secondary Ferment: 3 weeks
- Serving Size:
