Their principal requirements as compared with ale are greater palate-fulness, pronounced malt flavor, and darkness of color. It is best to use mixed malts, ie, a mixture of high and low kilned dried malts. If this cannot be had, we would recommend a mixture of caramel malt and black malt, taking 2lbs of the former and 6lbs of the latter per bbl. Both these malts can be had from the Wm. Rahr's Sons Co. of Manitowoc, Wis.
The mashing method and general treatment of porter and stout is the same as for ale. Hops: Porter 1.25lbs per bbl. Stout 2.5lbs per bbl added in the same manner as to stock ale. Climax Sugar (climax? I'm almost positive that's the word I'm seeing here) to the amount of 25% added in the kettle 30 min before running out. Porter 13 balling strong, stout from 16-18 balling.
Fermentation like stock ale, no dry hopping. Store 3-4 months.
Bottled Goods
Stock beer for bottling (ale or stout) should go through ordinary cask fermentation (secondary fermentation) and after about 3 to 6 months it should be flattened when it is filled in bottles and stored in a warm place from 65º to 70ºF, where it will raise sufficient gas to become brisk again and have a pungent flavor. Beer bottled previous to secondary fermentation becomes too wild in the bottles. The bottle beers are not pasteurized.
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