Recipe Type: Extract
Yeast Starter: No
Additional Yeast or Yeast Starter: -
Batch Size (Gallons): -
Original Gravity: 1.055
Final Gravity: 1.025
Boiling Time (Minutes): -
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!!!
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
14.17 gm Sterling 60 min
14.17 gm Glacier 15 min
Steep grains 30-60 min.
Yeast strain: US-05/US-04 or Wyeast 1084
Starter: No (You should still make one!)
Secondary onto medium french oak chips to taste but do NOT over oak this. When it tastes like a cigar you are done.
CO2 Vol: 2.4
Primed with corn sugar
Bottle condition 28 days minimum
“I'm not drunk, I'm from Wisconsin.”
We have been out drinking your state since 1848!