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Black Stout III
admin
10-12-2004
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| Ingredients (5 gal):
4# dark syrup
3# amber syrump
2#dark dry
2/3# crystal malt; 1/3# black patent; 1/3# roasted malt
2 oz BC Kent Goldings, 1 oz cascade --boil
2/3 oz cascade--aroma
Wyeast liquid European yeast
1/4 tsp Irish moss
Standard process. Steep dry malts by bringing to boil.
Add aroma hops for last 2 minutes of boil.
This is higher hops than other versions, still the darker malts are
heard-- a rich balance. Goes through several phases as it ages.
OG- .068 FG- .022
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