Joshs Better Xingu

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Joshs Better Xingu Ingredients

6 5/8 lb M&F Dark Extract	2 oz Northern Brewer
1 lb Crystal Malt	(Boiling only. No finishing
1/2 lb Chocolate Malt	Hops )
1/4 lb Black Patent Malt	Gypsum
1/4 lb Roast Barley	3/4 c Dextrose (priming)
1/2 lb Lactose	Wyeast 1028

Instructions for Joshs Better Xingu

Crack and steep specialty grains at 150 degrees for about an hour in 1/2 gal water. Sparge with 1.5 gallons of 165 degree water. Add the extract and gypsum. When boiling, add the hops. Boil for one hour. Add the lac- tose to the boil for the last 15 minutes. Ive tried to duplicate Xingu, but reduce some of the roast barley bite. I think Ive succeeded, though I havent done a side by side comparison. I believe that Xingu is whats known in the UK as a milk stout, as I believe that lactose is used to add body and to very slightly sweeten the flavor. Original Gravity: 1.042 Final Gravity: 1.021 Primary Ferment: 3-7 days Secondary Ferment: 7-14 days Recipe By : joshua.grosse@amail.amdahl.com From: Hbarn60377 Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Main Ingredient: Cuisine: Uncategorized

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