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Name: Russian Empirical Stout
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 1
Cuisine: American
Ingredients: Pasteur champagne yeast; 1 ts Irish moss; 1/4 c Corn sugar (priming); 1/4 oz Chinook hops; 4 1/2 lb Diastatic malt extract; 1 lb Caramel malt; 2 1/2 oz Fuggles hops; 1/4 lb Chocolate malt; Leigh Williams Yeast; 5 1/2 lb 2-row pale malt; 1/4 lb Black patent malt

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INGREDIENTS

Pasteur champagne yeast
1 ts Irish moss
1/4 c Corn sugar (priming)
1/4 oz Chinook hops
4 1/2 lb Diastatic malt extract
1 lb Caramel malt
2 1/2 oz Fuggles hops
1/4 lb Chocolate malt
Leigh Williams Yeast
5 1/2 lb 2-row pale malt
1/4 lb Black patent malt

Servings

INSTRUCTIONS

This will yield about 3-1/2 gallons at a density of 1106. Mash grains using infusion method for about 1 hour. Boil two hours with all hops added---thats right, no finishing hops. Cool and pitch Williams yeast. Ferment for 4 days then rack to glass jugs. Rack again on 24th day. Add champagne yeast. Let ferment another 4 months. Bottle. After two years this beer showed a little oxidation, but by and large it was till in excellent shape. Viscous and black with light carbonation and a fine-beaded medium-brown head, it still had good balance, although the hop bitterness had faded with time to give predominance to the dark malts. It was bittersweet and almost unbelievably long in the finish. Original Gravity: 1.106 Final Gravity: 1.032 Primary Ferment: 4 days Secondary Ferment: 24 days + 4 months Recipe By : Serving Size: From: Date: 05/27 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

NOTES

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Russian Empirical Stout

Pasteur champagne yeast
1 ts Irish moss
1/4 c Corn sugar (priming)
1/4 oz Chinook hops
4 1/2 lb Diastatic malt extract
1 lb Caramel malt
2 1/2 oz Fuggles hops
1/4 lb Chocolate malt
 Leigh Williams Yeast
5 1/2 lb 2-row pale malt
1/4 lb Black patent malt

This  will yield about 3-1/2 gallons at a density of 1106.  Mash  grains  using  infusion  method for about 1 hour. Boil two hours with  all  hops  added---thats right, no finishing hops. Cool and pitch Williams  yeast.  Ferment for 4 days then rack to glass jugs. Rack again on 24th day.  Add  champagne yeast. Let ferment another 4 months. Bottle. After two years this  beer showed a little oxidation, but by and large it was till in excellent  shape. Viscous and black with  light  carbonation and a fine-beaded  medium-brown head, it still had good balance, although the hop bitterness  had faded with time to give predominance to the  dark malts. It was  bittersweet and almost unbelievably long in the finish. Original Gravity:  1.106 Final Gravity: 1.032 Primary Ferment: 4 days Secondary Ferment: 24  days + 4 months    Recipe By     : Serving Size:    From:                                 Date: 05/27    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (5294g)
Recipe Makes: 1 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.