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Old 06-14-2007, 12:09 AM   #1
Dec 2006
Sierra Vista
Posts: 271
Liked 2 Times on 2 Posts

Recipe Type: Extract   
Yeast: Ale yeast of your choice. I believe I used Nottingham's   
Yeast Starter: If liquid yes if dry not necessary   
Batch Size (Gallons): 5   
Original Gravity: 1.104   
Final Gravity: 1.024   
IBU: 66.0   
Boiling Time (Minutes): 60   
Color: 11.0   
Primary Fermentation (# of Days & Temp): 1 week   
Secondary Fermentation (# of Days & Temp): 2 weeks   

10lbs Dark dry malt extract

1Lbs Cane sugar

1/3 Lbs Molasses

12oz Crystal Malt

10oz Chocolate Malt

3oz Roasted Barley

3oz Black Patent

2.5 oz Target Hops (bittering)

1oz Target Hops (flavor)

1/2oz Target Hops (aroma)

Bring 2 gallons of water and grains to 155 degrees and steep for 30 minutes. Bring this to a boil. Remove from heat and add all malt extract, cane sugar, and molasses. Allow wart to boil for 45 min. Add your flavoring hops and boil an additional 10 min. Add aroma hops and boil and additional 5 minutes.

This beer is right around 10.3% abv. It's best aged as long as you can wait. I believe my best tasting batch yet of this brew I aged for about 4 months. I'm sure you could easily age this beer a year or longer. I just couldn't wait that long!

-=Evil Wit Brewing=-

--I Brew Therefore I am...-

In the Works: Common room ESB--(AG) Belgian Wit---(EXT)

Meadery: Grape apple mesquite cyser

On Tap: Common Room E.S.B.-----Belgin Wit

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Old 06-29-2007, 07:09 PM   #2
FSR402's Avatar
May 2007
Jenison, MI
Posts: 2,826
Liked 26 Times on 19 Posts

I wonder how this would be after sitting on some black cherries.

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Old 08-03-2007, 08:59 PM   #3
Aug 2007
Posts: 28

Could you exchange the cane sugar for lactose to make a milk stout?

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Old 07-09-2008, 04:06 AM   #4
Jun 2008
Posts: 436
Liked 1 Times on 1 Posts

Originally Posted by Kiana View Post
Could you exchange the cane sugar for lactose to make a milk stout?
Probably, the sugar in there is just another fermentable(to raise the ABV would be my guess) So you could cut the sugar and get a lower ABV or just add the lactose with the sugar if you want the same ABV. I think most people add the lactose at bottling/secondary since it is non-fermentable anyways.

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Old 01-07-2009, 05:57 PM   #5
Dec 2008
Laurel, MD
Posts: 10

I like the sound of this recipe. I think I will use this recipe to pop my beer brewing cherry.

One quick question though. Which crystal malt should i use? 120L?

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Old 02-27-2009, 02:35 PM   #6
Feb 2009
Posts: 11

When you say to age it 4 months, do you mean in the secondary or in the bottle? I'm relatively new to this.

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Old 06-30-2009, 08:29 PM   #7
Feb 2009
Posts: 11

Note- I made this but upped the molasses to 1 cup and added licorice. That was too much molasses (unless you really like sweet super-dark imperial stouts). I'm trying it again with 2/3 cup (about 0.45 lbs I think)

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Old 03-26-2010, 05:29 PM   #8
Old and OK is good enuff
WildGingerBrewing's Avatar
Mar 2010
McKinney, TX
Posts: 16,874
Liked 2368 Times on 2269 Posts

"It's best aged as long as you can wait. I believe my best tasting batch yet of this brew I aged for about 4 months. I'm sure you could easily age this beer a year or longer. I just couldn't wait that long!"

Just came across this recipe and it sounds really good. When you say age for a long time, do you mean in bottles or in secondary?
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Old 04-10-2010, 03:03 AM   #9
Oct 2008
Posts: 139

From the recipe description I would say he means in bottles, it says he had it in Secondary for 2 weeks.

This looks like what I want to make my next batch, my question, for anyone who might answer, is would it work to substitute another pound of DME for the cane sugar? I don't really want the beer picking up cidery/winey flavors, but I do want the high ABV.

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Old 09-22-2010, 08:25 PM   #10
Jul 2010
santa cruz
Posts: 4

Made this per recipe, only using organic ingredients and hitting the secondary with some bourboned oak chips. 4 weeks later, bottles are still flat but incredibly tasty.. probably should have pitched new yeast before bottling. Hopefully carbs before I drink it all flat

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