Recipe Type: Extract Yeast: US-05/US-04 Yeast Starter: No Additional Yeast or Yeast Starter: - Batch Size (Gallons): - Original Gravity: 1.055 Final Gravity: 1.025 IBU: - Boiling Time (Minutes): - Color: - Primary Fermentation (# of Days & Temp): - Additional Fermentation: - Secondary Fermentation (# of Days & Temp): - Tasting Notes: -
Ok there were a bunch of people interested, not to long ago, in a WORKING recipe. This is NOT my recipe. It is called Maduro Stout. This recipe/beer was made by a fellow homebrew club member because she wanted to have a stout to go with her cigar. I am NOT a cigar smoker but when I did smoke, I had my share. IMO this recipe/beer tastes + smells like an unlit cigar to me and uses 0 tobacco. The recipe is EXACTLY as was given to me and it is an extract recipe so anyone can make it. I was given permission by her to repost it here. It is in metric and the hops are in grams. enjoy!
WARNING: Using tobacco to brew with can cause nicotine poisoning to the point of sickness and/or death. NEVER BREW WITH TOBACCO!!!
Type: Extract
Batch size: 9.46 L
Boil size:16.05 L
Boil time: 60 minutes
1.50 kg LME Dark Traditional (Briess)
0.23 kg Black malt - 2row (Briess)
0.23 kg caramel/crystal malt - 120L
0.23 kg Munich 10L (Briess)
0.23 kg Wheat Flaked
0.11 kg Roasted barley
0.06 kg peat smoked malt
0.06 kg smoked malt
very interesting, what is the general timeline for letting it sit on the french oak chips? 1 - 2 weeks? a month?
I was told it was 1-2 weeks but "to taste" is the best descriptor she gave me. She also noted that you did not want to over oak it. In her words, "When it tastes like a cigar you are done."
__________________ “I'm not drunk, I'm from Wisconsin.” We have been out drinking your state since 1848!
Extract - Tobaccoless Cigar Stout recipe (Maduro Stout)
Linear Mode
