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Deep Sea Stout
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- 3.3 lbs. John Bull unhopped dark malt extract syrup
- 4 lbs. plain dark dried malt extract
- 3/4 lb. Crystal malt
- 1/3 lb. roasted barley
- 1/3 lb. black patent malt
- 1/2 lb. flaked oats
- 8 tsp. Gypsum
- 1 1/2 oz. whole leaf Northern Brewer hops (boiling)
- 1/2 oz. whole leaf Fuggles hops (finishing)
- 2 pkgs. liquid ale yeast
- 6 muslin hop sacks
- 1 1/4 c. dried malt extract (for bottling)
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| Crush grains in a grain mill and place into muslin hop sacks. Place oats and hops into muslin hop sacks. Sanitize primary fermenter, bottles, funnel, bottling caps, racking cane, bottling bucket, and tubing (anything coming into contact with the wort should be sanitized). Add the crushed crystal malt, roasted barley, black patent malt, and flaked oats to 2 gallons of cold water. Bring to a boil and remove grains after 5 minutes of boiling. Add gypsum, malt extract syrup, dried malt extract, and boiling hops and continue to boil for 60 minutes. Add finishing hops for the last 10 minutes of the boil. Remove hops and Cool wort with wort chiller or in sink with ice placed around pot. Sparge the cooled wort into the primary fermenter and top off to 5 gallons with cold water. Pitch the yeast when wort temperature is below 75F/26C. After primary fermentation (2-4 days) rack wort to secondary fermenter avoid stirring up the yeast bed in primary fermenter) ferment an additional 3 weeks. Dissolve dried malt extract (for bottling) in 3 cups boiling water and let cool. Rack wort from secondary fermenter (avoid stirring up yeast bed in secondary fermenter) into bottling bucket and add dissolved malt extract. Fill bottles with racking cane leaving 2 inches of head space and cap. Condition beer for at least 2 weeks. Chill, serve in a cold frosty mug (thank Neptune and his denizens of the deep for this brew) and enjoy. |
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