Stout and Porter

Recipe Menu

 


                                  Oatmeal Stout

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     Source: Patrick Stirling (pms@sfsun.West.Sun.COM)
     Digest: Issue #572, 1/29/91

     Ingredients:



     Procedure:

     Crack  all grains (except oats), add to 2 gallons cold water, add  oats,
     bring  to  boil. Remove grains with strainer when boil is  reached.  Add
     malt extract and boiling hops.  Boil 60 minutes. Add finishing hops  and
     boil  another minute or so. Remove from heat, let steep 15 minutes.  Put
     4-6  inches of ice in bottom of plastic fermenter and strain  wort  into
     fermenter.  Sparge. Bring volume to 5-1/4 gallons and mix. The  tempera-
     ture  should now be below 80 degrees. Rack to 6 gallon glass carboy  and
     pitch yeast. Bottle when fermentation is done (about 2-3 weeks).

     Comments:

     I really liked this beer! Dark and smooth with a creamy mouth feel.   No
     specific  oatmeal flavor, but lots of body. Light brown head.  The  only
     problem I had was that after about 3 months in the bottle it developed a
     distinct  off flavor. Could be from the ice, or maybe it got  oxygenated
     during bottling.

     Specifics:

     Primary Ferment: 2--3 weeks














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                                 Mackeson's Stout

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     Source: Marty Albini (hplabs!hpsd139!martya)
     Digest: Issue #244, 9/1/89

     Ingredients:



     Procedure:

     Treat the water with 1/4 ounce of magnesium sulfate and 1 ounce of  com-
     mon salt. Crush all grains and mash in 2 gallons of water at 165 degrees
     for 2 hours.  Sparge with 2 gallons of 170 degree water. A few drops  of
     caramel  may  be added at this stage if proper color has not  been  suf-
     ficiently  achieved.  Boil 1-1/2 hours with hops and sugar. Bring  to  5
     gallons,  pitch  yeast when at correct temperature. This recipe  can  be
     brewed at an O.G. of 1.045 by adding 1/4 pound of dark extract. May also
     add  1/4 pound of lactose in boil to provide a slightly  higher  gravity
     and a sweeter palate.

     Comments:

     This  recipe is based on one presented by Bob Pritchard in his book  All
     About  Beer. He also advocates adding saccharine. In digest  #245,  Doug
     Roberts  said  that he made this beer and did not like the  results.  He
     said, "I will never again make a batch with brown sugar as an ingredient
     (a  little  honey  or molasses, perhaps,  but  not  caramelized  refined
     sugar).  The  recipe  absolutely no resemblance to  thick,  rich,  sweet
     Mackeson. It was a thin, cidery sorry imitation."

     Specifics:

     Original Gravity: 1.040
     Final Gravity: 1.008-1.010












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                                 Mackeson's Stout

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     Source: Marty Albini (hplabs!hpsd139!martya)
     Digest: Issue #244, 9/1/89

     Ingredients:



     Procedure:

     Boil hops in 20 pints of water for 1 hour. Strain and dissolve  extract,
     caramel and sugar. Boil for 15 minutes. Bring to 5 gallons, pitch  yeast
     at correct temperature.

     As in the previous recipe, this can be brought to a gravity of 1.045  by
     increasing  the extract by 1/4 pound, and lactose may also be  added.  A
     few drops of caramel may be added at this stage if sufficient color  has
     not  been  achieved.  Saccharine can be added at  bottling  to  increase
     apparent sweetness.

     Comments:

     I  haven't  tried  either  of these, and I'm  not  about  to  go  adding
     saccharin to my beer, so you're on your own from here.

     Specifics:

     Original Gravity: 1.040
     Final Gravity: 1.008-1.010


















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                                   Basic Stout

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     Source: Marc San Soucie (mds@wang.wang.com)
     Digest: Issue #219, 8/3/89

     Ingredients:



     Procedure:

     To these skeleton ingredients I add other adjuncts, or remove things  if
     the  wind blows from the south. A nice beer is made by using  only  dark
     malt and black patent malt. A good strong bittering hops is key; Bullion
     is lovely, as are Nugget or Chinook.

     There  are  no appreciable differences between making stouts  and  other
     ales, save the larger quantities of grain. Beware of 9-pound batches  as
     these can blow the lids off fermenters.

     Comments:

     There are scads of other additives that can lobbed into a stout without
     damaging it. Almost anything works when making stout, but matching  your
     own taste preference is a matter of experimentation. Be prepared  though
     to give up drinking commercial bottled stouts, because  frankly, nothing
     can match the taste of homemade.




















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                             Crying Over Spilt Stout

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     Source: Darryl Richman (darryl@ism.isc.com)
     Digest: Issue #220, 8/4/89

     Ingredients (for 15 gallons):



     Procedure:

     This recipe makes 15 gallons. Give the beer a lot of temporary  hardness
     (e.g., lots of carbonate).

     Comments:

     I  would  not  leave flaked barley out of a stout. This  is  what  gives
     Guinness  its creamy white head and rounds out the body. This beer  will
     have a rich creamy body with a balanced bitterness. It is very dark, but
     not  opaque.  It makes a great substitute for your morning  coffee.  The
     name refers to a huge tragedy. I was filling carboys and rocking them to
     knock down the head. I must have rolled one over a pebble because  there
     came a distinct click noise and beer poured everywhere.

     Specifics:

     Original Gravity: 1.048



















                                       84





                               David Smith's Porter

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     Source: David Smith, posted by Russ Pencin (parcplace!pencin@ Sun.COM)
     Digest: Issue #223, 8/9/89

     Ingredients:



     Procedure:

     Add  crushed  black patent malt to 1-1/2 gallons cold water.   Bring  to
     boil.  (This  recipe was made by boiling malt for 10  minutes,  however,
     conventional wisdom is to avoid boiling whole grains). Strain out  malt.
     Add extract and dry malt and Cascade and 1/2 ounce Tettnanger hops. Boil
     60  minutes. Add finishing hops and boil 1 minute. Remove from heat  and
     steep 1-2 minutes.  Sparge into 3-1/2 gallons cold water. Cool and pitch
     yeast.

     Comments:

     This  recipe was modified from Papazian's "Sparrow Hawk Porter" and  won
     first place at the Santa Clara County Fair.

     Specifics:

     Original Gravity: 1.056 at 60 degrees
     Final Gravity: 1.024

















                                       85





                           Mackeson Triple Stout Clone

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     Source: Doug Roberts (dzzr@lanl.gov)
     Digest: Issue #229, 8/15/89

     Ingredients:



     Procedure:

     Bring  extract  syrup and enough water to make 3 gallons  to  boil.  Add
     crystal malt. Boil 10 minutes. Add hops. Boil 5 minutes. Turn off  heat.
     Add  chocolate  and black patent malt in grain bag.  Steep  10  minutes.
     Sparge grain bag with 2 gallons boiling water. Add lactose. Pitch  yeast
     and ferment. When bottling, prime with malt extract.

     Comments:

     It took me three tries, but I finally got a batch that was closer to the
     original  Mackeson  sweet  stout than I could have  hoped  for.  It  was
     wonderful! After aging about three months, it was as wonderfully smooth,
     dark, and sweet as the real Mackeson. Maybe better.

     Specifics:

     Original Gravity: 1.057
     Final Gravity: 1.022
     Secondary Ferment: 5-6 weeks














                                       86





                                  Oatmeal Stout

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     Source: Patrick Stirling (pms@Corp.Sun.COM)
     Digest: Issue #493, 9/11/90

     Ingredients:



     Procedure:

     Crack  grains using a rolling pin. Add grain and oats to 2 gallons  cold
     water.  Bring to boil. Strain out grains. Add extract and  Eroica  hops.
     Boil  about 1 hour. Add Fuggles and boil an additional 2 minutes.  Steep
     15 minutes.  Sparge through sieve over ice. Mix. Rack to 7-gallon carboy
     and pitch yeast. Bottle when fermentation is complete (about 1 week).

     Comments:

     This was one of my best beers yet. Black, smooth and creamy. The oatmeal
     doesn't  add a very pronounced flavor; I think it rather contributes  to
     the creaminess and smoothness, which is becoming more pronounced as  the
     beer  ages.  It has a fairly dark brown head,  presumably  from  roasted
     barley---creamy with small bubbles.

     This recipe was derived from several posted by Jay H. in digest #459.

     Specifics:

     Original Gravity: 1.062
     Final Gravity: 1.015
     Primary Ferment: 1 week












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                                 Halloween Stout

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     Source: Alex Jenkins (atj@mirror.tmc.com)
     Digest: Issue #57, 1/24/89

     Ingredients:



     Procedure:

     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.

     Specifics:

     Original Gravity: 1.044
     Final Gravity: 1.014
     Primary Ferment: 29 days




















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                               Cream of Oats Stout

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     Source: Glenn Colon-Bonet (gcb@hpfigcb.hp.com)
     Digest: Issue #412, 5/4/90

     Ingredients:



     Procedure:

     Mash  in 3 quarts cold water. Raise temperature to 153 degrees and  hold
     until iodine test indicates complete conversion. Transfer to lauter  tun
     and  sparge  to yield 7 gallons. Boil 1 hour, adding boiling  hops.  Add
     finishing hops and Irish moss in last 10 minutes. Sparge, cool and pitch
     yeast.

     Comments:

     Very  smooth, silky mouth feel. Great flavor, nice sweetness  with  mild
     roasted  malt flavors. Somewhat thin for style. Will use ale  malt  next
     time.  Could  also use more dextrin and pale malt and possibly  mash  at
     higher temperature. Overall, a very nice beer!

     Specifics:

     Original Gravity: 1.040
     Final Gravity: 1.015
     Primary Ferment: 7 days
     Secondary Ferment: 3 weeks












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                             Russian Empirical Stout

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     Source: Rob Bradley (bradley@dehn.math.nwu.edu)
     Digest: Issue #417, 5/15/90

     Ingredients (for 3--1/2 gallons):



     Procedure:

     This  will yield about 3-1/2 gallons at a density of 1106.  Mash  grains
     using  infusion  method for about 1 hour. Boil two hours with  all  hops
     added---that's right, no finishing hops. Cool and pitch Williams  yeast.
     Ferment for 4 days then rack to glass jugs. Rack again on 24th day.  Add
     champagne yeast. Let ferment another 4 months. Bottle.

     Comments:

     After two years this beer showed a little oxidation, but by and large it
     was  till in excellent shape. Viscous and black with  light  carbonation
     and a fine-beaded medium-brown head, it still had good balance, although
     the hop bitterness had faded with time to give predominance to the  dark
     malts. It was bittersweet and almost unbelievably long in the finish.

     Specifics:

     Original Gravity: 1.106
     Final Gravity: 1.032
     Primary Ferment: 4 days
     Secondary Ferment: 24 days + 4 months











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                               Oatmeal Wheat Stout

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     Source: Don Wegeng (Wegeng.Henr@Xerox.COM)
     Digest: Issue #95, 3/10/89

     Ingredients:



     Procedure:

     Crush  pale  and crystal malt. Loosely crush black  patent  malt.  Place
     oatmeal in cheesecloth. Mash all except 2 cups of the black patent  malt
     for  1-1/2 hours. Add diastatic enzyme. Sparge and begin boil.  Add  ex-
     tracts  and licorice. After 15 minutes of boil, add 1  ounce  Tettnanger
     and continue boil. After another 15 minutes, add 1/2 ounce  Hallertauer.
     During  last  15 minutes, add Irish moss and 2 cups black  patent  malt.
     During last 2 minutes of boil add 1 ounce Hallertauer. Cool rapidly  and
     pitch yeast. Ferment in 5-gallon carboy with blow tube attached. Proceed
     with normal single-stage fermentation.

     Comments:

     This recipe was developed by Kenneth Kramer who published it in the June
     1986 issue of All About Beer magazine. I won't comment on the choice  of
     hops.

     Specifics:

     Original Gravity: 1.078
     Final Gravity: 1.032








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                                    Mega Stout

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     Source: rogerl@Think.COM
     Digest: Issue #101, 3/15/89

     Ingredients:



     Procedure:

     Steep  whole grains in 6 cups of water and bring to boil. Remove  grains
     at  boil. Add extract and boiling hops. Boil 1 hour. Add Irish  moss  in
     last 15 minutes. After boil add Cascade hops and steep 15 minutes.  Cool
     and pitch yeast.

     Comments:

     This  recipe was developed by Doug Hinderks, president of  the  Northern
     Ale Stars Homebrewers Guild. The recipe was used as the basis for  "Ursa
     Stout,"  which follows. Ursa differs in the addition of  pale,  crystal,
     and dextrin malts in place of some of the dry extract.

     Specifics:

     Original Gravity: 1.071
     Final Gravity: 1.020
















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                                 Ursa Major Stout

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     Source: rogerl@Think.COM
     Digest: Issue #101, 3/15/89

     Ingredients:



     Procedure:

     Mash  grains  in 1-2 gallons of water. Sparge with enough water  to  end
     with  2-3  gallons in pot. Bring to boil. Stir in extract and  bring  to
     boil. Add boiling hops. Boil 40 minutes. Add Irish moss in last 15  min-
     utes.  At  end of boil, add aromatic hops and steep 15  minutes.  Sparge
     into primary with enough water to make 6 gallons. Cool and pitch  yeast.
     Rack to secondary when initial blow off subsides. Prime and bottle about
     a month later.

     Comments:

     This brew is so dark I think the Irish moss may be superfluous. This was
     the  most  active brew I've had in a while. Expect to use some  sort  of
     blow off method for primary and then rack to secondary  with an airlock.
     Very black! Thick, but not as much as Guinness. Well rounded flavor  and
     smooth with almost no bite. Very dark head. Maybe using less roast  bar-
     ley and a bit more black patent would lighten the head and keep the body
     from  suffering.  Everybody who tasted it really like it. I  do  believe
     I've found my house stout.

     Specifics:

     Original Gravity: 1.058
     Final Gravity: 1.016






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                                      Porter

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     Source: Gary Benson (inc@tc.fluke.COM)
     Digest: Issue #124, 4/11/89

     Ingredients:



     Procedure:

     Make  toasted  barley into a tea. Bring flaked barley to  boil.   Sparge
     with kitchen strainer and boiling water. Boil extracts and Cascade hops.
     Add Northern Brewer. Cool and Pitch.

     Comments:

     This  makes  what  I consider to be an  excellent  porter.  Fermentation
     seemed to take off and I bottled within 7 days of brewing.  Fermentation
     took place at 74 degrees.

     Specifics:

     Original Gravity: 1.045
     Final Gravity: 1.005
     Primary Ferment: 2 days
     Secondary Ferment: 5 days


















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                                Dextrinous Porter

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     Source: Peter Klausler (pmk@bedlam.cray.com)
     Digest: Issue #177, 6/16/89

     Ingredients:



     Procedure:

     Mash  grains.  Add boiling hops and boil 90 minutes. Dry  hop  with  1/2
     ounce Cascade.

     Comments:

     My mash temp was too high, as I misjudged the quantity of strike  liquor
     and  the mash spent a lot of time in the 160-170 degree range  before  I
     brought  it  down  to  154 degrees. Conversion was  good  (1.048  for  5
     gallons), but now after fermentation slowed to 1 bubble every 2 minutes,
     the  gravity is 1.024. I suspect there's nothing I can do to  turn  this
     sweet porter into the dry porter I intended so my question is, "Is there
     some  style I can claim to have intended in the first place?" I guess  I
     need some level of plausible brewability.

     Specifics:

     Original Gravity: 1.048
     Final Gravity: 1.024















                                       95





                                 Crankcase Stout

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     Source: Marc San Soucie (hplabs!decvax!wang!mds)
     Digest: Issue #178, 6/16/89

     Ingredients:



     Procedure:

     Put  grains into two gallons water and boil. When pot reaches boil,  re-
     move grains. Add dry extract and stir. Add hopped extract and  licorice.
     Add  Nugget and Galena hops. Boil 70 minutes. This was a big thick  mess
     and needs a big pot---mine boiled over. Add Cascade for finishing.  Cool
     and pitch yeast and amylase. Put in a big fermenter with a blow  tube---
     my  batch  blew the cover creating a marvelous mess all over  the  wall.
     Eventually rack to secondary and ferment a long time (at least 3 weeks).

     Comments:

     An experiment in extravagance.

     Intimidating. Heavy, strong, thick. Not really drinkable after 4 months.
     Interesting,  but  not completely enjoyable. Too much of too  many  good
     things.

     Specifics:

     Secondary Ferment: 3 weeks +












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                                Tina Marie Porter

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     Source: Doug Roberts (roberts%studguppy@lanl.gov)
     Digest: Issue #378, 3/15/90

     Ingredients:



     Procedure:

     The mash was done based on Papazian's temperature-controlled method. The
     boiling  hops used were Northern Brewer and Cascade, but other hops  can
     be used, this recipe uses 10.75 AAUs. The finishing hops are added after
     the  boil and steep while cooling with an immersion chiller.  The  Irish
     moss  is  added in the last 20 minutes of the boil. The yeast  is  rehy-
     drated in 1/2 cup of 100 degree water.

     Comments:

     This was a marvelous bitter-sweet velvet black porter.




















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                                   Baer's Stout

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     Source: Michael Eldridge (dredge@hitchcock.Stanford.EDU)
     Digest: Issue #380, 3/20/90

     Ingredients:



     Procedure:

     Steep  flaked  barley and crystal malt for 50 minutes  at  153  degrees.
     Strain  and boil 90 minutes. Add 1/3 of boiling hops after  30  minutes.
     Add black patent and molasses at 45 minutes. After 60 minutes add 1/3 of
     boiling  hops. At end of boil add remaining hops. Steep.  Strain,  cool,
     and ferment.

     Comments:

     This is based on one of the excellent recipes from Dave Baer (from  this
     digest). This one came out great! Apologies to Dave for what we may have
     done to the original.

     Specifics:

     Original Gravity: 1.051
     Final Gravity: 1.018

















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                                Black Cat Stout #1

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     Source: Mark Stevens (stevens@stsci.edu)
     Digest: Issue #349, 2/1/90

     Ingredients:



     Procedure:

     Brew a pot of coffee with 1/2 cup of French roast coffee. Steep special-
     ty  grains  in water as it boils. Remove grains. Boil malts,  hops,  and
     vanilla 60 minutes.  Strain wort into fermenter. Pour in pot of  coffee.
     Add ice water to make 5 gallons. Pitch yeast. Rack to secondary after  3
     days. Bottle 23 days later.

     Comments:

     This  stout turned out pretty tasty and the coffee flavor seems to  come
     through  more  in the aftertaste with the predominant flavor  being  the
     dark malts. I should probably have let it ferment in the secondary a bit
     longer  or  not used anything for priming because I got  a  few  gushers
     after a couple months---but by then, most of the beer was gone anyway.

     Specifics:

     Original Gravity: 1.069
     Final Gravity: 1.028
     Primary Ferment: 3 days
     Secondary Ferment: 23 days











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                             Colorado Crankcase Stout

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     Source: Tom Hotchkiss (trh@hpestrh.hp.com)
     Digest: Issue #352, 2/6/90

     Ingredients:



     Procedure:

     Steep grains in water while heating. Remove grains just before  boiling.
     During boil, add licorice and extract. Add 1 ounce of Brewer's Gold  for
     60  minutes, 1 ounce for 45 minutes, and 1 ounce of Fuggles for 30  min-
     utes. Cool wort and pitch yeast. Add unground coffee beans and remaining
     ounce of Fuggles. The next day skim off all crud, including coffee beans
     and  hops.  One day later, rack to secondary. Ferment  three  weeks  and
     bottle.

     Comments:

     Wyeast #1028 does not seem to have high attenuation, causing high  final
     gravity. After 1 month in bottles, the beer has low carbonation  levels.
     I  like it this way! The beer feels thick and sweet. If you want a  good
     sweet stout, like Mackeson, this recipe with Wyeast #1028 is a good  way
     to  go.  This stuff is black! When you pour a bottle, it sucks  all  the
     light  out  of the room...you have to drink it in the  dark.  Amazingly,
     there  isn't much hops aroma and taste, but with so many  other  flavors
     and aromas, you don't miss it.

     Specifics:

     Original Gravity: 1.065
     Final Gravity: 1.026
     Primary Ferment: 2 days
     Secondary Ferment: 3 weeks





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                                 Martin's Porter

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     Source: Martin Lodahl (pbmoss!mal@hplabs.HP.com)
     Digest: Issue #315, 12/4/89

     Ingredients:



     Procedure:

     Mash-in  3 minutes in 6 quarts of water at 122 degree (strike  heat  126
     degree).  Adjust pH to 5.0-5.5. Protein rest 30 minutes at 131  degrees.
     Starch conversion 60 minutes at 150-141 degrees (longer is better). Mash
     out 5 minutes at 168 degrees. Sparge with 2 gallons of water at  168-160
     degrees. Boil 60 minutes. Add extract, yeast nutrient and bittering hops
     at start of boil. Add finishing hops 10 minutes before boil ends.  Force
     cool and bring volume to 5 gallons. Pitch yeast.

     Comments:

     If  this  beer  doesn't have enough body,  you  might  try  substituting
     unmalted barley for the wheat malt and extend starch conversion  rest to
     2  hours. Bitterness can be reduced by cutting back bittering hops to  8
     AAUs or so.


















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                                   Double Stout

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     Source: Chip Hitchcock (cjh@ileaf.com)
     Digest: Issue #520, 10/18/90

     Ingredients (for 2--1/2 gallons):



     Procedure:

     This is a 2-1/2 gallon recipe. Steep the grains 30 minutes in 1 quart of
     150 degree water. Strain out grains and bring liquid up to 3 quarts. Add
     stout  kit, amber malt, gypsum and boil 45 minutes. After 15 minutes  of
     boiling,  add Irish moss.  After removing from heat, steep Fuggles  hops
     pellets for 4 minutes. Strain into ice water and pitch yeast.

     Comments:

     This recipe is based on the Double Stout recipe that appeared in Zymurgy
     magazine, but the quantities have been adjusted to make a half batch.
























                                       102





                              Chocolate Point Porter

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     Source: Doug Roberts (roberts%studguppy@lanl.gov)
     Digest: Issue #269, 10/2/89

     Ingredients:



     Procedure:

     Place  chocolate, patent, and crystal malts in about 2 gallons of  water
     and bring to almost boil, Sparge into boiling pot. Add 2 more gallons of
     water.  Bring to boil and add bittering hops. 30 minutes into the  boil,
     add  1/2 teaspoon Irish moss. Boil one more hour. Add finishing hops  in
     last 2 minutes of boil. Pour into fermenter and add coffee. Pitch yeast.





























                                       103





                               Partial Mash Porter

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     Source: Martin Lodahl (mal@pbmoss.pacbell.com)
     Digest: Issue #274, 10/10/89

     Ingredients:



     Procedure:

     Mash-in  (6 quarts water) at 131-122 degrees, stir 3 minutes. Adjust  pH
     to  5.0-5.5  (using calcium carbonate or gypsum). Protein  rest  131-120
     degrees  for 30 minutes. Starch conversion 155 degrees for  60  minutes.
     Mash out at 168 degrees for 5 minutes.  Sparge with 2 gallons of 168-160
     degree  water.  Bring liquid to boil and add extract and hops.  Boil  60
     minutes.

     Comments:

     The  result  is sweet, but very tasty. My next batch of porter  will  be
     somewhat drier, tending toward stout. Changes will include a less  sweet
     extract (Scottish light), dropping the crystal malt  altogether, bumping
     the  bittering  hops up a point, adding an ounce of Fuggles  10  minutes
     before the end of the boil for finish, and going to Edme yeast, which  I
     believe to be more attenuative. I'm also toying with the idea of  adding
     8  ounces  of  wheat malt to improve the head, which is  the  only  real
     defect this beer seems to have.


















                                       104





                                      Stout

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     Source: Allen Hainer (ajhainer@violet.waterloo.edu)
     Digest: Issue #281, 10/18/89

     Ingredients:



     Procedure:

     The  bullion hops are added 30 minutes into the boil. I used  pelletized
     hops  and  there was a huge amount of sediment when  I  racked  it---not
     sediment in the normal sense---it was mostly beer with  hops floating in
     it, but it was too thick to go through the siphon.

     Comments:

     This  is  better than any stout I have ever tasted. It is based  on  the
     stout recipe posted by Marc San Soucie in Digest #219.

     Specifics:

     Original Gravity: 1.075
     Final Gravity: 1.035




















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                                 All Grain Porter

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     Source: Doug Roberts (roberts%studguppy@lanl.gov)
     Digest: Issue #296, 11/4/89

     Ingredients:



     Procedure:

     Use Papazian's temperature-controlled mash procedure. Sparge and boil.

     Comments:

     This  recipes is based on Papazian's "Silver Dollar Porter."  I  suspect
     the  difference  in quality between this batch and an extract  batch  is
     going to be the difference between fresh-brewed coffee and instant.  The
     wort  had a much better hot and cold break than I've   ever  experienced
     using extracts, and it tasted better too.

     Specifics:

     Original Gravity: 1.051


















                                       106





                                  Sweet Darkness

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     Source: Marty Albini (martya@hp-sdd@hplabs.csnet)
     Digest: Issue #298, 11/8/89

     Ingredients:



     Procedure:

     Bring  the  wort to boil (water and syrup to make 3 gallons),  then  add
     crystal.  Boil 10 minutes, then add hops. Boil 5 minutes. Turn off  heat
     and  add chocolate and black patent malt in a grain bag. Steep about  10
     minutes.  Sparge  grain bag with about 2 gallons of boiling  water.  Add
     lactose.  Chill and pitch. When fermented, try priming with 3/4  cup  of
     light dry malt extract.

     Comments:

     This  is  based  on Doug Roberts' Mackeson Triple clone.  This  will  be
     lighter  than  the  real Mackeson's with a lighter  head.  Very  similar
     aromas  and  head retention. Overall a resounding success.  One  or  two
     things I'll do different next time: Reduce black patent malt to 1/2  cup
     (crushed), add a bit of dextrin to increase body, and maybe add a  touch
     of  roasted  barley. I recommend this to anyone who likes  their  coffee
     strong, with cream and sugar.

     Specifics:

     Original Gravity: 1.057
     Final Gravity: 1.022











                                       107





                              Broglio's Quaker Stout

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     Source: Jim Broglio (microsoft!jamesb@uunet.uu.net)
     Digest: Issue #334, 12/29/89

     Ingredients:



     Procedure:

     In  two gallons of cold water, add crystal, barley, and  oatmeal.  Steep
     until water comes to boil. Sparge with about 1 gallon of hot water.  Add
     dry extract. Bring to boil. Add Eroica hops. Boil 45 minutes. In last  5
     minutes  of  boil,  add Kent Goldings hops. Cool to  about  75  degrees.
     Transfer to primary and pitch yeast. Have a homebrew and wait.

     Comments:

     This  is  very lightly carbonated, but that I can live with.  Could  use
     more hops. Smooth aftertaste. Overall, I give it a thumbs up.

























                                       108





                              Original Oatmeal Stout

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     Source: Jay Hersch (75140.350@compuserve.com)
     Digest: Issue #459, 7/14/90

     Ingredients:



     Procedure:

     This is the first of a series of experiments in brewing oatmeal  stouts.
     It is an extract brew, with any specialty grains (not in this particular
     recipe) being added in the standard stovetop method and removed at boil.
     When grains are used, they are cracked with a rolling pin and boiled for
     30 minutes before straining.

     Comments:

     These  recipes rank among my best beers. This one probably had the  most
     noticeable  oat flavor of all the variations due to the balance  between
     the amount of malt and oats. It had a nice deep dark head, opaque  color
     and smooth creamy flavor. I'd probably use an Irish liquid ale yeast  or
     Whitbread if I did this again.

     Specifics:

     Original Gravity: 1.042
     Final Gravity: 1.021

















                                       109





                                    Second Try

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     Source: Jay Hersh (75140.350@compuserve.com)
     Digest: Issue #459, 7/14/90

     Ingredients:



     Procedure:

     This is the second of a series of experiments in brewing oatmeal stouts.
     It  is  an  extract brew, with specialty grains being  added  using  the
     standard stovetop method and removed at boil. When grains are used, they
     are cracked with a rolling pin and boiled for 30 minutes before  strain-
     ing. The finishing hops are added in the last 5 minutes of the boil.

     Comments:

     The  addition of grains made the oatmeal less noticeable. Color and  hop
     balance were good again. Irish ale yeast could yield some  nice  results
     and I think the steel cut oats need to be bumped up to 1 pound to  bring
     them to the fore.

     Specifics:

     Original Gravity: 1.050
     Final Gravity: 1.022













                                       110





                                  Not So Oatmeal

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     Source: Jay Hersch (75140.350@compuserve.com)
     Digest: Issue #459, 7/14/90

     Ingredients:



     Procedure:

     This is the third of a series of experiments in brewing oatmeal  stouts.
     It is an extract brew, with specialty grains being added in the standard
     stovetop  method and removed at boil. Grains are cracked with a  rolling
     pin  and boiled for 30 minutes before straining. The finishing hops  are
     added  5  minutes before the end of the boil. The dry  hopping  is  done
     after 4 days in the primary.

     Comments:

     This  turned out real fruity, probably because of the  Alexander's.  Dry
     hopping also helped, again the amount of steel oats to other grains  was
     too  low. To get opaqueness it was necessary to use at least 1-2  pounds
     of dark malt extract; because I didn't do that, this was more of a brown
     ale in color and body.

     Specifics:

     Final Gravity: 1.018











                                       111





                            Most Recent Oatmeal Stout

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     Source: Jay Hersch (75140.350@compuserve.com)
     Digest: Issue #459, 7/14/90

     Ingredients:



     Procedure:

     Last  in the series of experiments in brewing oatmeal stouts. It  is  an
     extract  brew, with specialty grains being added in the standard  stove-
     top  method and removed at boil. Grains are cracked with a  rolling  pin
     and  boiled for 30 minutes before straining. The Sticklbrackt are  added
     in 1/2 ounce batches at 20 minute intervals, the Bullion 1/2 ounce at  a
     time in between the Sticklbrackt. The finishing hops are added 5 minutes
     before the end of the boil. The dry hopping is done in the primary.

     Comments:

     Darker  and  more astringent than the other recipes,  also  more  boldly
     hopped but still well-balanced due to the higher gravity. A  little like
     Xingu or Mackesons with its residual sweetness.

     Specifics:

     Final Gravity: 1.030












                                       112





                                 Mocha Java Stout

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     Source: Guy McConnel (ingr!b11!mspe5!guy@ uunet.UU.NET)
     Digest: Issue #814, 1/31/92

     Ingredients:



     Procedure:

     Brew  coffee using 2 scoops coffee to 12 oz. cold water.   Steep  flaked
     barley and cracked black patent for 45 minutes. Bring 1.5 gallons  water
     to  a  boil in brewpot, sparge in grains, and add  extract  and  boiling
     hops. Boil for 50 minutes. Add chocolate and flavoring hops and boil for
     10 more minutes. Remove from heat and carefully stir in coffee. Cool and
     pour into fermenter containing 3 gallons cold (pre-boiled) water.  Pitch
     yeast.   Rack to secondary when vigorous fermentation  subsides.  Bottle
     with 3/4 cup corn sugar.

     Comments:

     The  "Monte Sano blend" coffee is a mild coffee (sorry I can't  remember
     exactly which coffees are blended to make this) that I buy locally in  a
     coffee store. I wanted something mild for the first attempt so as not to
     overdo it. This beer turned out wonderfully black and the chocolate  and
     coffee come out nicely in the aroma and flavor. In spite of the oils  in
     the  chocolate, it has a rich, creamy head that stays with it until  the
     bottom  of the glass. The low hopping rate is due to the fact that  both
     the  coffee and the chocolate add to the bitterness and I  wanted  their
     aromas to dominate this beer. It has been well received by all who  have
     tried it. I called it "Three Passions Stout" because three of my  favor-
     ite tastes (from the world of food and beverages anyway) are  chocolate,
     coffee, and stout---not necessarily in that order. I have set aside  two
     six-packs of this to see how well it ages (if I can leave it alone, that
     is).








                                       113





                                 Alcatraz Porter

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     Source: Bryan Gros (bgros@sensitivity.berkeley.edu)
     Digest: Issue #815, 2/3/92

     Ingredients (for 3 gallons):



     Procedure:

     Add  all grains, crushed, to 6qts water at 55C. Wait 30 min. Raise  temp
     to 62C (Added 2qts boiling water) Wait 75 min. Raise temp to 75C. Wait 5
     min.  Sparge with 75C water. Bring to boil, add molasses,  Cascade,  and
     Mt.  Hood  hops.  Boil one hour. Add finishing hops.  Boil 5  min.  Cool
     down in sink.  Add yeast from starter.

     Comments:

     I recently tasted my all-grain porter against Anchor's and the big thing
     I notice was Anchor Porter is thick, creamy. Mine is low carbonated, but
     it does not have that creamy feel. This was my first all-grain brew  and
     my  first porter. It has a good malt flavor. Next time I would cut  back
     on the hops some.

     Specifics:

     Original Gravity: 1.054
     Final Gravity: 1.010
     Primary Ferment: 10 days













                                       114





                                 Speedball Stout

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     Source: Stephen E. Hansen (hansen@gloworm.Stanford.EDU)
     Digest: Issue #747, 10/24/91

     Ingredients:



     Procedure:

     Steep flaked barley and crystal malt for 50 minutes at 153 degrees. Boil
     for  90  minutes.  Add black patent malt and  molasses  at  45  minutes.
     Bittering  hops in thirds each 30 min. Fill a hops bag with  the  coffee
     and  aromatic hops and add to the hot wort just before chilling. If  you
     don't  have a wort chiller you'd better wait until pitching. Remove  the
     bag  after  about  24 hours or when the fermentation  is  going  strong,
     whichever  is  longer. Rack to secondary once initial  fermentation  has
     died down, about 5 to 6 days.

     Comments:

     The  last  couple of times I've left the bag of coffee  beans  and  hops
     until  racking without over doing the coffee flavor. This cuts  down  on
     the potential for contamination. We've been using a Sierra Nevada  yeast
     culture  for the last few batches and it's been a very nice  brew.  Pre-
     started  Wyeast  British Ale yeast has worked well also.  Sierra  Nevada
     yeast  culture is not terribly attenuative and the last batch was a  bit
     sweeter  than I'd prefer. Next time I'll use Wyeast's Irish Stout  Yeast
     that Florian and others have recommended.

     Specifics:

     Original Gravity: 1.049--1.051
     Final Gravity: 1.017--1.020
     Primary Ferment: 5--6 days at 55 degrees





                                       115





                                  Mach Guinness

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     Source: Kevin L. Scoles (kscoles@pnet51.orb.mn.org)
     Digest: Issue #646, 5/28/91

     Ingredients:



     Procedure:

     Mash 5 pounds 2-row, rolled barley and roasted barley in at 132 degrees.
     Protein  rest  30  minutes. Starch Conversion 2 hours  at  153  degrees.
     Mashed out 15 minutes at 168 degrees. Sparged with 4 gallons 172  degree
     water.  Add the 2 pounds dry ME and the 2 cups sugar. Bring to  a  boil.
     Add 1 1/2 ounces of hops.  Boil 1 hour. Add 1/2 ounce of hops, turn  off
     heat, and let stand for 15 minutes. Cool wort to 72 degrees, strain into
     fermenter, and pitch yeast.

     Bottling:  one to two days before bottling, sour two bottles of ale.  To
     do  this, pour two bottles of ale into a steril glass  container.  Cover
     with  a clean cloth secured with string or rubber band. Put in the  cup-
     board  (or somewhere relatively dark and warm) and let stand one to  two
     days.  It should sour, but not mold. Add 2/3 cup corn sugar to the  sour
     ale and boil for 10 minutes. Pour into bottling bucket. Add sour ale and
     bottle as usual.

     Comments:

     This stout is creamy, but not as heavey as some, with a head that  takes
     almost 30 seconds to form, lightly bitter, with that back of the  throat
     sourness from the soured ale.

     Specifics:

     Primary Ferment: 7 days
     Secondary Ferment: 6 to 9 days
     Original Gravity: 1.066
     Final Gravity: 1.016






                                       116





                             Lutzen's Pleasing Porter

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     Source: Karl Lutzen (lutzen@apollo.physics.umr.edu)
     Digest: Issue #700, 8/13/91

     Ingredients:



     Procedure:

     Bring  2 gallons of water and malt to a boil. Add 1/2 ounce Clusters  at
     beginning  of boil, 20 minutes, and 40 minutes. After 60 min.  turn  off
     heat,  and  add Cascades. At this point it was late in  the  evening,  I
     poured the wort into my sanitized bottling bucket and brought the  quan-
     tity up to 5 gals. and stuck the whole thing in the beverage  refrigera-
     tor.  Next morning I siphoned off the wort into the  fermentor,  leaving
     all  those hop particles behind, pitched the yeast. Put on the blow  off
     tube, and put the fermenter back in the refrigerator. I had the tempera-
     ture  set at 50 degrees. After a week, I replaced the blow tube with  an
     airlock, and bottled after a month of fermenting.

     Comments:

     Very smooth, nice hop balance, but a bit heavy for a summer drink.  Will
     try to save the rest for this fall. This might be considered a lager due
     to  the refrigeration. It was only done because the ambient  temperature
     of my basement "brewing room" hits 75-80 Degrees during the summer heat.
     I  brewed  this  in early spring as an ale (65  degrees)  and  strangely
     enough,  they taste very similar. (Drink a bottle of one version,  wait,
     drink a bottle of the other, results: Who cares. Both are great.)

     Specifics:

     Original Gravity: 1.052
     Final Gravity: 1.016
     Primary Ferment: 1 month at 50 degrees











                                       117





                                   Double Stout

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     Source: Spencer W. Thomas (Spencer.W.Thomas@med.umich.edu)
     Digest: Issue #732, 9/26/91

     Ingredients:



     Procedure:

     Combine water, dark malt extract, and Bullion hops. Boil for 20 minutes.
     Add  black  patent malt through Irish moss. Boil for 5  minutes.  Remove
     from  heat and add Kent Golding hops. Steep for 5 minutes. Cool and  add
     yeast  nutrient  and  ale yeast. When fermentation  has  "stopped",  add
     priming sugar and bottle.

     Comments:

     My batch fermented in about a week (house temperature ranging between 60
     and  68). It was barely drinkable after 6 weeks, but delicious  after  3
     months.  It's  now been almost 5 years, and the last few bottles  are  a
     little faded and mellow but still quite good.

     Specifics:

     Original Gravity: 1.086
     Final Gravity: 1.020
     Primary Ferment: 7--11 days










                                       118





                               Christmas in Ireland

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     Source: Guy D. McConnell (uunet!ingr.com!b11!mspe5!guy)
     Digest: Issue #727, 9/19/91

     Ingredients:



     Procedure:

     Simmer  honey  and  spices in covered pot for 45  minutes.  Add  cracked
     grains  to 2 gallons cold water and bring to a boil. As soon as  boiling
     starts,  remove grains with a strainer. Add malt extracts and  bittering
     hops  and  boil for 55 minutes. Add finishing hops and boil for  5  more
     minutes.  Remove  from heat. Stir in honey and spice mixture  and  cool.
     Strain  into  fermenter containing 3 gallons  cold  (previously  boiled)
     water  and pitch yeast (when cool). After vigorous primary  fermentation
     subsides, rack into secondary. Bottle with 7 ounces corn sugar or  1-1/4
     cups DME when fermentation completes.

     Comments:

     I  haven't  tried it yet but it smells great. I hope it  will  become  a
     favorite. Enjoy.















                                       119





                                 All-Grain Stout

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     Source: Brian Bliss (bliss@csrd.uiuc.edu)
     Digest: Issue #736, 10/2/91

     Ingredients:



     Procedure:

     The  flaked  barley  has no husk, so I saw no reason  not  to  grind  it
     finely.  Mash in at 130 degrees. Let rest 20 minutes or so. Mash at  150
     degrees  for 115 minutes. Sparge. Let the spargings settle. What  seemed
     to  be 3 or 4" of hot break settled out of the initial  spargings!  Boil
     for 2 hours. Add hops as follows: 14 grams bullion and 16 grams  cascade
     (very  fresh) for 1:45. 10 g bullion and 14 g cascade for 1:05. 4  grams
     hallertauer finish. Chill with an immersion chiller, and strain the wort
     through the hops. Makes about 5.5 gallons of 1.068 wort.

     Comments:

     I had 374 out of 450 pt * gals of possible extraction, so an  efficiency
     of about 85%.

     Specifics:

     Original Gravity: 1.068
     Primary Ferment at 65 degrees











                                       120





                                   Stout Stout

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     Source: Russ Gelinas (r_gelinas@unhh.unh.edu)
     Digest: Issue #740, 10/8/91

     Ingredients:



     Procedure:

     Mash in 3 gallons of water at 170 degrees. Starch conversion at about 90
     minutes.  Mash out. Sparge with 170 degree water. Collect 5  gallons  or
     so. Boil for 60 minutes with hops going it at beginning of boil.
































                                       121





                            Bitch's Brew Oatmeal Stout

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     Source: Peter Glen Berger (pb1p+@andrew.cmu.edu)
     Digest: Issue #741, 10/9/91

     Ingredients:



     Procedure:

     Steep the Oats, and the cracked grains for 1/2 hour in cold water.  Heat
     mixture  and remove grains as boil is reached.  Throw in malts and  make
     your  wort. Boil Bullions for 45 minutes, Willammette for  5-7  minutes.
     Have fun.

     Comments:

     This  beer improves substantially after about 2 weeks in the bottle,  as
     hop  aroma subsides and the large amount of roasted barley assumes  it's
     place  in  the forefront. It's my favorite beer to date, but if  I  were
     going  to brew it again I might cut back on the roasted barley by  about
     or  1.5  ounce of some lower alpha hop). Whitbread ale  yeast  was  used
     because  of the low attenuation rate: this stout is NOT sweet,  but  has
     lots and lots of body.

     Specifics:

     Original Gravity: 1.052
     Final Gravity: 1.029














                                       122





                                 Rainy Day Porter

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     Source: Chuck Coronella (coronellrjds@che.utah.edu)
     Digest: Issue #744, 10/21/91

     Ingredients:



     Procedure:

     Steep  grains  at 150 degrees for 40 minutes before boil. Add  malt  and
     brown  sugar. Boil for 60 minutes. Add Nugget hops at begining of  boil.
     Add ginger last 10 minutes of boil. Turn off heat and add Cascade  hops.
     Allow  to steep for 10 minutes. Cool wort with chiller. Rack  off  trub.
     Add water to make total about 5.3 gallons.  Pitch yeast. Bottle 3  weeks
     later.

     Comments:

     I used two types of yeast pitched simultaneously for this brew. One  was
     5 grams (rehydrated) Doric Ale yeast, and the other was a "large" sample
     taken from a previous (cherry ale) brew a few weeks earlier,  originally
     Whitbred  Ale yeast. Obviously, this is a very heavy ale, almost like  a
     stout.  I'd liken the flavor to Sierra Nevada's porter, but  heavier,  a
     little sweeter, and with (delicious) ginger. After about 3 weeks in  the
     bottle,  it was, uh, WOW!!! Delicious!! What a combination  of  flavors!
     I'd say that this is the correct amount of ginger for such a dark, heavy
     ale  (for my taste). I've had (lighter) ales with too much  ginger,  but
     this was just right.

     Specifics:

     Original Gravity: 1.057
     Final Gravity: 1.016
     Primary Ferment: 3 weeks





                                       123





                                 Sweetport Porter

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     Source: Mike Ligas (LIGAS@SSCvax.CIS.McMaster.CA)
     Digest: Issue #743, 10/18/91

     Ingredients (for 6 gallons):



     Procedure:

     Crush grains and steep for 30 minutes in water at 158 deg.  Strain  into
     boiling  vessel  and sparge with 158 degrees water. Add  malt  extracts,
     dextrin,  honey, brown sugar, molasses and gypsum and bring to  a  boil.
     Add boiling hops 5 minutes into boil, Irish moss for the last 15 minutes
     and finishing hops in last 5 minutes. Total boil of 50 minutes.  Cool to
     at least 68 degrees before pitching yeast. Prime with dextrose as usual.

     Comments:

     Although I tend towards all grain brewing it seems I always come back to
     this one as my Porter. The rich body and residual sweetness of this beer
     is  something  which  I have found hard to replicate  in  an  all  grain
     recipe.  This  beer  finished  2nd  at  the  Canadian  Amateur   Brewers
     Association national competition in 1989 and a variation of this  recipe
     finished  3rd  in  1990. The yeast strain is critical  as  well  as  the
     molasses to get the most out of this beer.

     Specifics:

     Original Gravity: 1.066
     Final Gravity: 1.025
     Primary Ferment: 5 days
     Secondary Ferment: 3 weeks


                                       124





                        Black Dwarf Imperial Oatmeal Stout

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     Source: David Klein (paklein@ccit.arizona.edu)
     Digest: Issue #749, 10/28/91

     Ingredients (for 6 gallons):



     Procedure:

     Mash  all grain like substances for 1 hour at 130-140 degrees  in  2-1/2
     gallons water. Add 1-1/2 gallons boiling water to bring to 160  degrees.
     Hold  there for 1-1/2 hours. The high temp is used to get a  high  final
     gravity. Sparge with 5 gallons fresh 170 degree water. Bring to a  boil,
     and  add Northern Brewers. Boil for 60 minutes. Add Mt. Hood  and  irish
     moss 15 minutes before the end of the boil. Cool, place in fermenter and
     pitch yeast. Dryhop with Hallertau in secondary.

     Comments:

     A heavy thick brew. The flavor lasts for upwards of a minute. (hops  and
     dark  grains  followed  by full malt and grain  flavor,  finishing  with
     molasses. Bit alcoholic tasting when warm.

     Specifics:

     Original Gravity: 1.090
     Final Gravity: 1.032
     Primary Ferment: 7 days






                                       125





                               Josh's Better Xingu

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     Source: joshua.grosse@amail.amdahl.com
     Digest: Issue #757, 11/7/91

     Ingredients:



     Procedure:

     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.

     Comments:

     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.

     Specifics:

     Original Gravity: 1.042
     Final Gravity: 1.021
     Primary Ferment: 3-7 days
     Secondary Ferment: 7-14 days












                                       126





                           Dark of the Moon Cream Stout

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     Source: Steve Slade (sslade@ucsd.edu)
     Digest: Issue #764, 11/20/91

     Ingredients:



     Procedure:

     Made a yeast starter 3 days before pitching. Used 2 tablespoons DME  and
     1 cup water. Next time use 2 cups water. Crack all grains and steep  for
     30 minutes at about 160 degrees along with the calcium carbonate. Strain
     out  grains and sparge into about 2-1/2 gallons pre-boiled water.  Total
     boil about 5 gallons. Add dry malt and dextrin and bring to a boil.  Add
     1/2  ounce  of  Eroica and 1/4 ounce of Chinook  when  boil  starts.  30
     minutes  later  add  3/4  ounce Nugget hops.  Chill  with  an  immersion
     chiller.  Rack to a carboy, fill to 5 gallons and let sit  overnight  to
     allow  the  trub to settle out. The next morning rack it  to  a  plastic
     primary, pitched the yeast starter, and add the 1 ounce of Cascades  and
     Eroica hops.

     Comments:

     I had originally planned for a single stage fermentation, with  bottling
     a  week  after pitching. However, there was no time to  bottle  after  a
     week, so I racked to a secondary glass carboy to get the beer out of the
     primary, which does not seal very well. The dry hopping should have been
     done  in the secondary, but at the time I had no plans for using one.  I
     suspect the hops did not spend much time in contact with the beer in the
     primary,  as they got pushed up by the krausen and stuck to  the  walls.
     When  I bottled 2 weeks after brewing, I tried what might be called  "wet
     hopping." On the suggestion of sometime brew partner Mike Fetzer, I made
     a hop tea by steeping 1 ounce N. Brewer in 2 cups water after the  water
     had just stopped boiling. This was kept covered for about 10 minutes.  I


                                       127




     half. The bottles aged in my closet for two weeks before tasting.

     This turned out to be a very nice dry stout. It is dark and thick,  with
     a brown head that lasts to the end and sticks to the side of the  glass.
     The  "no tea" beer is not terribly aromatic, and has a noticable  bitter
     aftertase.  The  "hop  tea" beer is more aromatic, and  has  a  smoother
     finish, with what I think is a better blend of flavors. My fiancee likes
     the  "hop  tea" beer better as well, but a friend who  only  likes  dark
     beers likes the "no tea" beer better.

     Specifics:

     Original Gravity: 1.053
     Final Gravity: 1.020
     Primary Ferment: 1 week
     Secondary Ferment: 1 week



































                                       128





                                   Kahlua Stout

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     Source: Micah Millspaw, Posted by Bob Jones (BJONES@NOVA.llnl.gov)
     Digest: Issue #820, 2/10/92

     Ingredients:



     Procedure:

     Mash  at  160 degrees F. Add kahlua extract to primary  before  pitching
     yeast.





























                                       129





                                  Oatmeal Stout

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     Source: Russ Gelinas (R_GELINAS@UNHH.UNH.EDU)
     Digest: Issue #647, 5/29/91

     Ingredients:



     Procedure:

     Mash  pale malt and steel cut oats in 5 quarts of water. Sparge  with  2
     1/4  English 2-row pale malt, 1 lb. of steel cut oats, mashed in 5  qts.
     Added  dark  extract and dark DME to the wort and boiled with 2  oz.  of
     Centennial  leaf  hops (AU=11.1, total=22.2 WHOOPS!) Good thing  I  like
     hops.  Finished with 1 oz. of Cascade leaf hops. (AU=5)  Pitched  Wyeast
     Irish Ale yeast starter (#1084?), took 24 hrs. for active ferment.

     Comments:

     My notes on it were that it was clean, smooth, and hoppy. The hops over-
     whelmed  any oat flavor, but the oats may have added to the  smoothness.
     Reduce the hopping level by 1/2. Also, not enough roasted barley "bite".
     Increase  RB  from 1/3 oz. to 1/2 oz. at least, maybe 2/3 oz.  would  be
     best. There was also 1/2 oz. of crystal used.

     Specifics:

     Primary Ferment: 5 days
     Secondary Ferment: 2 weeks















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                                Stout ala Guinness

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     Source: Tony Babinec (tony@spss.com)
     Digest: Issue #734, 9/28/91

     Ingredients:



     Procedure:

     Standard mashing procedure used.

     Comments:

     The  beer turned out very well, and I got lots of good comments. It's  a
     matter of taste, but if you prefer it a bit drier, you might reduce  the
     crystal malt or drop it entirely, or for this gravity of stout,  perhaps
     up the roasted barley to 1.25 pounds.


























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                           Clean Out The Closet Porter

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     Source: Kevin L. McBride (gounceer!klm@uunet.UU.NET)
     Digest: Issue #674, 6/8/91

     Ingredients That I Found Laying Around:



     Procedure:

     Standard procedure---put crystal malt in cold water, heat to just shy of
     boil  and  sparge into brewpot. Add malt extracts and  water,  bring  to
     boil. Add Brewer's Gold hops, boil a little over 1 hour. Stop boil,  add
     Cascade hops and chill on the way into fermenter. I tossed the dry yeast
     directly into the fermenter atop the cooled wort.

     Comments:

     The  yeast started flocculating within an hour and by the  next  morning
     the  air  lock  was burping continuously. Today, 4  days  later,  it  is
     completely  fermented  out and I'm going to transfer it  into  secondary
     probably before I go to bed.

     Specifics:

     Primary Ferment: 4 days


















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                        Gak & Gerry's #23: Anteater Porter

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     Source: Richard Stueven (Richard.Stueven@Corp.Sun.COM)
             Gerry Lundquist
     Digest: Issue #746, 10/23/91

     Ingredients:



     Procedure:

     Add  grains to 3.5 gallons cold water. Heat to 150 degrees and  maintain
     for 90 minutes, stirring constantly. Used 4.5 gallons 170 degree  sparge
     water.  Collected  6  gallons wort. Boiled 60 minutes.  Add  Cluster  at
     beginning  of boil. Add 11.4 grams Cascade at 50 minutes. Turn off  heat
     after  1 hour boil, and let last of Cascade hops steep. Cooled to  about
     75 derees and pitched.

     Comments:

     Deep red color. Looks almost black in the fermenter.

     Specifics:

     Original Gravity: 1.048
     Final Gravity: 1.014


















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                                  Rat's Darkness

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     Source: Jack Green (lunatix!gparsons@s.ms.uky.edu)
             2/24/92

     Ingredients:



     Procedure:

     Cracked  the grains and put them in 1.5 gallons of water, bring to  boil
     and remover grains after 5 mins, add boiling hops and extract.  Cook for
     1  hour,  add finishing hops for last 10 minutes. add to water  in  fer-
     menter,  bring  level  up to 5 gallons. ferments out in  about  8  days,
     tasted  good  right out of the fermenter, ready to drink in  about  8-10
     days. Bottled with 1 cup Amber Dry Extract.

     Specifics:

     Original Gravity: 1.040
     Final Gravity: 1.008

























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                                 Brewhaus Porter

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     Source: Ron Downer, Brewhaus

     Ingredients:



     Procedure:

     Mash grains in 11 quarts of mash water at 152 degrees for two hours,  or
     until conversion is complete. Sparge with 170 degree water to collect  6
     gallons. Bring wort to a boil and let boil for 15 minutes before  adding
     the  1-1/3  ounces Northern Brewer hops.  Boil for one hour.  Add  Irish
     moss.  Boil  30 minutes. (1 hour, 45 minutes total  boiling  time).  Cut
     heat, add aromatic hops and let rest for 15 minutes. Force cool wort  to
     yeast  pitching temperature.  Transfer cooled wort to primary  fermenter
     and  pitch  yeast  starter.  Fine  with  geletin  when  fermentation  is
     complete. Bottle with 3/4 cup corn sugar boiled in one cup water.

     Specifics:

     Original Gravity: 1.050

















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