“Show Me” Stout

Stock # HBS009

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• 6.6 pounds dark LME
• 8 oz. chocolate malt
• 6 oz. 60L crystal malt
• 2 oz. black patent
• 2 ounces Fuggle hops (flavor)
• 1 ounce Fuggle hops (aroma)
• 1 packet Nottingham Ale yeast (recommended liquid yeast: White Labs WLP004 – Irish Ale)
• 1 pound light dry malt extract (priming)
• 1/8-tsp Irish moss powder
• 1 Muslin hops bag
• 1 Muslin grain bag

Crush the grain and tie it into the muslin bag. Drop the bag into one gallon of cold water, and set the burner on medium to medium-high setting. Slowly raise to 155 degrees Fahrenheit. Hold at 155 degrees (plus-or-minus 3) for 30 minutes. Remove the bag of grain. Add the malt extracts, and bring to a boil. Set the timer for 60 minutes. After 15 minutes, add the flavor hops. With 15 minutes remaining, add the Irish moss. Add the aroma hops during the final 3 minutes.

Cover the pot and let sit while you clean and sterilize a fermenter. Add three gallons of chilled water to the sterile fermenter. Strain the wort into the pot and add cold water to bring the total volume to 5¼ gallons. Add the yeast when the temperature falls below 80 degrees F. Leave in a cool, dark place. Wort should ferment for 2 to 3 weeks.

O.G. 1.046-1.050 Alcohol Content: ~ 4.8%

F.G. 1.010-1.013