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MooooooStout
A milk stout with a bit more alcohol than usual - (had more light extract than necessary, but, didn't want it to sit around and get stale).
| Brewer: | Rick Rogan | Email: | rfmorgan@attbi.com | |||||
| Beer: | MooooooStout | Style: | Sweet Stout | |||||
| Type: | Extract w/grain | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 16 IBU | |||||
| OG: | 1.072 | FG: | 1.020 | |||||
| Alcohol: | 6.8% v/v (5.3% w/w) | |||||||
| Water: | 6 gallons of purchased spring water - (source is somewhere in upstate NY) | |||||||
| Grain: | 8 oz. American crystal 60L 8 oz. American black patent 8 oz. Roasted barley |
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| Steep: | Cracked all grain with my hand crank mill (Porkert). Started in 5 gallons of cold water & brought up to about 170°f. Let steep for 30 minutes, then sparged with 1 gallon spring watter, also about 170°f. | |||||||
| Boil: | 60 minutes | SG 1.060 | 6 gallons | |||||
| 6 lb. Light malt extract (bulk) 3.3 lb. John Bull Dark malt extract |
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| Added 1/4 tsp Irish Moss powder with 20 minutes left in boil | ||||||||
| Hops: | 1 oz. Fuggles (4.75% AA, 60 min.) 1 oz. Fuggles (aroma) |
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| Yeast: | 1 pitchable vial of White Labs British Ale liquid (WLP005) | |||||||
| Log: | Brew date 10/26/02. Will ferment for 1 week in primary and another week, or more, in secondary. Adding 1 lb. Lactose at bottling time along with the priming sugar. | |||||||
| Carbonation: | 5 oz. Corn Sugar at bottling time. | |||||||
| Tasting: | Won't know until at least Christmas. Will probably reach its peak in January or February 2003. | |||||||
Recipe posted 10/28/02.