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Old 07-24-2010, 05:51 PM   #11
Nov 2009
Las Vegas
Posts: 99
Liked 3 Times on 3 Posts

Originally Posted by remilard View Post
Oddly, the residents of Jamaica, Sri Lanka etc do.
I just made this: It's good anytime of the year (and strong).

Moonless Tropical Night / Foreign Extra Stout
OG 1.071
FG 1.020 -1.015

12.5 lbs. Maris Otter
12 oz.Crisp Roast barley (550L)
10 oz Simpsons medium crystal malt
10 oz Simpsons dark crystal malt
8 oz Crisp Chocolate malt (412l)
2.4 oz. East Kent Goldings (pellets) - 60 min
2 pkg Nottingham dry yeast (rehydrated) or Wyeast 1028 London Ale

Mash @ 152F
Ferment @ 68 F (a little tartness from the yeast is nice)

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Old 07-25-2010, 06:41 PM   #12
racin_ny's Avatar
Sep 2009
Elba, NY
Posts: 137
Liked 3 Times on 3 Posts

I made a chocolate stout and loved it. I'm fermenting another one now. I used BarleyWater's recipe http://www.homebrewtalk.com/f68/dark...-stout-136707/

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