Colorado Crankcase Stout
|3/4 lbBlack patent malt|
|2 ozFuggles hops|
|Wyeast #1028: British ale|
|3 1/3 lbJohn Bull dark malt extract|
|1 lbCrystal malt|
|1 lbRoasted barley|
|1/2 lbFrench roast coffee beans|
|3 1/3 lbEdme SFX dark malt extract|
|2 lbAmber dry malt extract|
|1 lbChocolate malt|
|2 ozBrewers Gold hops|
|1/2 Stick brewers licorice|
Colorado Crankcase Stout Preparation
Steep grains in water while heating. Remove grains just before boiling. During boil, add licorice and extract. Add 1 ounce of Brewers Gold for 60 minutes, 1 ounce for 45 minutes, and 1 ounce of Fuggles for 30 min- utes. Cool wort and pitch yeast. Add unground coffee beans and remaining ounce 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 isnt much hops aroma and taste, but with so many other flavors and aromas, you dont miss it. Original Gravity: 1.065 Final Gravity: 1.026 Primary Ferment: 2 days Secondary Ferment: 3 weeks Recipe By : Serving Size: From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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