Christmas Midnight Stout

by Erik A. Henchal


For 12 gallons

19.5  lbs  Munton & Fison Pale Malt
 2.5  lbs  Munton & Fison Dark Crystal Malt
 2.0  lbs  Belgium Munich Malt  
 2.0  lbs  Belgium Wheat Malt
 1.0  lbs  Flaked Barley Malt
 2.5  lbs  Crushed Roasted Malt (not mashed)

 2.0  oz  Bullion pellets (9% alpha; 180 minutes in kettle)
 2.0  oz  Goldings pellets (5% alpha; 90 minutes in boil)
 1.0  oz  Goldings plugs (5% alpha; 15 minutes in boil)
 0.5  oz  Goldings plugs (5% alpha; finish)
 1.0  oz  Goldings pellets (dry hop in secondary)

Adjunct Mash.  Wheat, munich, and crystal malts and flaked barley mashed in at 124
degrees F. Temperature equilibrated to 114 degrees F in 5 minutes.  Temperature raised
to 128 degrees F.  Hold temperature for 35 minutes.  Temperature boosted to 145
degrees F; held for 30 minutes.  Temperature boosted to 153 degrees F; held for 40
minutes.  Mash out to 170 degrees F for 20 minutes.  Mixed with Main Mash.

Main mash.  Pale malt mashed in at 175 degrees F.  Temperature equilibrated to 152
degrees F in ten minutes.  Combine with adjunct mash after 90 minutes.  Temperature
equilibrated to 160 degrees F; held for 20 minutes.

Run off clear after 2 gallons.  Sparge.

Run off temperature raised to 168 degrees F and added to crushed roasted malt.  Hold
for 30 minutes.  Drain.

Boil for 2 hours.  Cool to 70 degrees F and pitch 2 quarts of Wyeast London Ale yeast.
Primary in stainless steel for 7 days at 63 degrees F.  Secondary in glass for 2 weeks. 

Bottled 1/11/93 with 3/4 cup of corn sugar.

OG = 1076
FG = 1027Christmas Midnight Stout

by Erik A. Henchal


For 12 gallons

19.5  lbs  Munton & Fison Pale Malt
 2.5  lbs  Munton & Fison Dark Crystal Malt
 2.0  lbs  Belgium Munich Malt  
 2.0  lbs  Belgium Wheat Malt
 1.0  lbs  Flaked Barley Malt
 2.5  lbs  Crushed Roasted Malt (not mashed)

 2.0  oz  Bullion pellets (9% alpha; 180 minutes in kettle)
 2.0  oz  Goldings pellets (5% alpha; 90 minutes in boil)
 1.0  oz  Goldings plugs (5% alpha; 15 minutes in boil)
 0.5  oz  Goldings plugs (5% alpha; finish)
 1.0  oz  Goldings pellets (dry hop in secondary)

Adjunct Mash.  Wheat, munich, and crystal malts and flaked barley mashed in at 124
degrees F. Temperature equilibrated to 114 degrees F in 5 minutes.  Temperature raised
to 128 degrees F.  Hold temperature for 35 minutes.  Temperature boosted to 145
degrees F; held for 30 minutes.  Temperature boosted to 153 degrees F; held for 40
minutes.  Mash out to 170 degrees F for 20 minutes.  Mixed with Main Mash.

Main mash.  Pale malt mashed in at 175 degrees F.  Temperature equilibrated to 152
degrees F in ten minutes.  Combine with adjunct mash after 90 minutes.  Temperature
equilibrated to 160 degrees F; held for 20 minutes.

Run off clear after 2 gallons.  Sparge.

Run off temperature raised to 168 degrees F and added to crushed roasted malt.  Hold
for 30 minutes.  Drain.

Boil for 2 hours.  Cool to 70 degrees F and pitch 2 quarts of Wyeast London Ale yeast.
Primary in stainless steel for 7 days at 63 degrees F.  Secondary in glass for 2 weeks. 

Bottled 1/11/93 with 3/4 cup of corn sugar.

OG = 1076
FG = 1027