Halloween Stout

Title:
Halloween Stout

Yield:
54 Servings

Categories:
Beer,
Brewing




Ingredients:





     5 lb Pale malt


     1 lb Crystal malt


     1 lb Chocolate malt


 3 1/3 lb John Bull unhopped dark malt


          Extract


     1 oz Clusters hops pellets


     1 oz Hallertauer leaf hops


     1 tb Irish moss


   1/2 oz Willamette hops pellets


     2    Packs


          Red Star ale yeast






 Mash  malts  in 2-1/2 gallons of 170 degree water; 154 degrees,  h  5.2,


 maintain at 140-150 degrees for 90 minutes. (Ending pH as 4.8.).  Sparge


 and  bring to boil. Add dark extract. Add Clusters and Hallertauer  hops 20


 minutes  into  boil. Add Irish Moss after another  10  minutes.  Add


 Willamette  hops in last 15 minutes. Cool wort and add to carboy.  Pitch


 yeast.  Set carboy in cool basement with blow tube. On second  day,  re-


 place blow tube with airlock. Bottled after 29 days. Original Gravity:


 1.044 Final Gravity: 1.014 Primary Ferment: 29 days


 


 Recipe By     : Alex Jenkins


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip