Double Stout

3 ga Water

2 1/2 oz Bullion hops

10 lb Dark malt extract

1 lb Black patent malt

2 lb Crystal malt

1/2 lb Barley, flaked

1/4 lb Barley, roasted

1 t Ascorbic acid

1/2 Licorice stick

-(see note below) 1/2 t Citric acid

1 t Irish moss

1 1/2 oz Golding hops

2 t Yeast nutrient

3/4 oz Ale yeast

-(3 standard packages) 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: * 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. Yield: Makes about 2 cases. * Lester`s initial specific gravity was 1.086 and his final specific gravity was 1.020 (alcohol about 8 percent). 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 about 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. : Difficulty: For experienced beer brewers only. : Time: 1 hour preparation, 2 weeks fermenting, 6 months aging. : Precision: measure the ingredients. : Spencer W. Thomas : University of Utah, Computer Science Department, Salt Lake City, Utah, USA : [email protected] : Copyright (C) 1986 USENET Community Trust