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Old 06-16-2012, 05:30 AM   #1
May 2012
Golden, CO
Posts: 29
Liked 7 Times on 3 Posts

Recipe Type: All Grain   
Yeast: Wyeast American Ale   
Batch Size (Gallons): 3 gallons   
Original Gravity: 1.046   
Final Gravity: 1.014   
Boiling Time (Minutes): 60 min   
Primary Fermentation (# of Days & Temp): 4   
Secondary Fermentation (# of Days & Temp): 7   
Tasting Notes: The beer was really dark, with a thick brown head.   

This was one of the first beers I ever made, and it includes a little bit of everything I thought would be good in a dark beer. It was kind of a "kitchen sink" stout.

6 lbs Marris Otter
1 lb dark crystal
4 oz chocolate malt
3 oz roasted barley
3 oz black patent
3 oz Belgian coffee malt
3 oz special B
3 oz dextrine

1 oz Wilamette (60 minutes)

1 oz licorice root
2 tsp vanilla powder
0.3 oz Belgian candi sugar (just because)

The starting gravity (1.046) was a bit lower than I had wanted, and the final gravity (1.014) was higher than desired. Bottled with 2/3 cup corn sugar. The beer tasted awesome!

Next time, I will go for fewer, more distinct flavors/ingredients.

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