Wild Mountain Stout

Jason

Charlie Mops wannabe
Staff member
Ingredients:

3.3 lbs Dark Syrup (unhopped)
2.0 lbs Pale Dry
1.0 lbs Amber Dry
6oz roasted barley
6oz chocolate malt
16oz strong black coffee
12 AAU Northern Brewer (about 1.4oz pellets)
Yeast: WYeast labs #1084 or 1 pkt Edme dry.

Bring 2 gals water to boil for 15 minutes. Let cool to 160F and add
crushed grain bag. Stir, and let steep for 30 minutes and remove bag.
Add malts and coffee and bring to boil. Add hops, and boil for 1
hour. Add wort to 3 gals cold sterile water in fermenter. Pitch yeast
slurry when wort is no warmer than 75F, and aerate for 5-10 minutes.
Allow to ferment out (3-5 days @ 65-72F) rack into secondary
fermenter for 5-7 days. Bottle with 1/2-3/4 cup corn sugar prime. Age
for at least 4 weeks before drinking. Quality increases with age.
Note: I prefer to use a 6.5gal glass carbouy as a fermenter. If you
do this, ! be sure to wrap the carbouy in a light proof wrap, or
place in a dark room.
 
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