Josh's Better Xingu

Title:
Josh's Better Xingu

Yield:
54 Servings

Categories:
Beer,
Brewing




Ingredients:





 6 5/8 lb M& Dark Extract


     1 lb Crystal Malt


   1/2 lb Chocolate Malt


   1/4 lb Black Patent Malt


   1/4 lb Roast Barley


   1/2 lb Lactose


     2 oz Northern Brewer


          (Boiling only. No finishing


          Hops )


          Gypsum


   3/4 c  Dextrose (priming)


          Wyeast 1028






 Crack and steep specialty grains at 150 degrees for about an hour in 1/2


 gal water. Sparge with 1.5 gallons of 165 degree water.  Add the extract


 and gypsum. When boiling, add the hops. Boil for one hour. Add the  lac-


 tose to the boil for the last 15 minutes. I've tried to duplicate Xingu,


 but reduce some of the roast barley bite. I think I've succeeded, though I


 haven't done a side by side comparison. I believe that Xingu is what's


 known in the UK as a milk stout,  as  I believe that lactose is used to add


 body and to very  slightly  sweeten the flavor. Original Gravity: 1.042


 Final Gravity: 1.021 Primary Ferment: 3-7 days Secondary Ferment: 7-14 days


 


 Recipe By     : joshua.grosse@amail.amdahl.com


 


 From: Hbarn60377                      Date:


 


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