Stock # HBS021
· 4-pound can Edme Extra Stout kit (~16 IBUs)
· 3 pounds dark DME
· 3 pounds light DME
· 1 pound corn sugar
· 1 ounce Galena hops (bittering)
· 1 ounce Bullion hops (bittering)
· ½-ounce Fuggles hops (flavor)
· ½-ounce Fuggles hops (aroma)
· ½-tsp Irish moss
· 1 tsp gypsum
2 packets Danstar
Nottingham ale yeast
(recommended liquid yeast: White Labs WLP007 Dry English Ale)
· 2 muslin hops bags
Set aside either a cup of dry malt extract or ¾-cup of corn sugar to be used as a priming agent at bottling time. Start a yeast slurry in a clean and sterile quart jar.
Pre-boil 6 quarts of water in a (minimum) 16-quart brew kettle. Slowly stir in the malt extracts, allowing it to thoroughly liquefy to avoid scorching. Add the gypsum and corn sugar. Bring the solution back to a boil, set the timer for 60 minutes. At 50 minutes, add the Galena hops. At 35 minutes remaining, add the Bullion hops. At 15 minutes remaining, add the Fuggles flavor hops and the Irish moss. Add the Fuggles aroma hops with 2 minutes remaining. Remove from the heat, and cover.
Add 3 gallons of chilled water to a clean and sterile fermenter. Strain the wort into the fermenter, ensuring that it mixes thoroughly with the water. Top up the fermenter to 5¼ gallons with additional chilled water. Pitch the yeast slurry when the temperature of the wort is below 80 degrees Fahrenheit. Primary ferment should last approximately 18 to 25 days.
After primary ferment, rack the beer into a clean and sterile secondary fermenter. Allow it to sit for another two to three weeks before bottling.
Pre-boil 3 cups of water in a small saucepan. Dissolve the priming agent in the water, and pour into a clean and sterile bottling bucket. Rack the beer into the bottling bucket and mix thoroughly to ensure even distribution. Bottle normally.
As a variation, you may use a cup and a quarter of honey to prime with.
OG: 1.088 FG: 1.025 (ABV ~7.8%)
SRM: 35 IBU: 63