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STOUT.REC
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1993-09-21
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.TYPE
L
.TITLE
BASIC-STOUT
.SHORTDESC
Stout and Porter
There are scads of other additives that can be lobbed into a stout without
damaging it. Almost anything works when making stout, but matching your own
taste preference is a matter of experimentation. Be prepared though to give
up drinking commercial bottled stouts, because frankly, nothing can match the
taste of homemade.
.INGREDIENTS
6-8 pounds{IG}dark malt extract
1/2-1 pound{IG}roasted barley
1/2-1 pound{IG}black patent malt
3-4 ounces{IG}bittering hops (e.g. Bullion)
small amount{IG}aromatic hops (optional)
{IG}ale yeast
.PROCEDURE
To these skeleton ingredients I add other adjuncts, or remove things if the
wind blows from the south. I nice beer is made by using only dark malt and
black patent malt. A good strong bittering hops is key; Bullion is lovely,
as are Nugget or Chinook.
There are no appreciable differences between making stouts and other ales, save
the larger quantities of grain. Beware of 9-pound batches as these can blow the
lids off fermenters.
.NOTES
Method: \IT{Extract}
Original Gravity: \IT{n/a}
Final Gravity: \IT{n/a}
Primary Ferment: \IT{n/a}
Secondary Ferment: \IT{n/a}
.CONTRIBUTOR
Marc San Soucie
mds@wang.wang.com