Crankcase stout
54 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Crushed crystal malt |
| 1 | pounds | Crushed roasted barley |
| 1½ | pounds | Crushed black patent malt |
| 9 | pounds | Munton & Fison dark dry malt |
| Extract | ||
| 1 | can | John Bull dark hopped malt |
| Extract | ||
| 2 | Inches brewers licorice | |
| 2 | ounces | Nugget leaf hops |
| 2 | ounces | Galena leaf hops |
| 1 | ounce | Cascade hops |
| 2 | Packs | |
| 1 | ounce | Amylase enzyme |
| Doric ale yeast | ||
Directions
Put grains into two gallons water and boil. When pot reaches boil, re- move grains. Add dry extract and stir. Add hopped extract and licorice.
Add Nugget and Galena hops. Boil 70 minutes. This was a big thick mess and needs a big pot---mine boiled over. Add Cascade for finishing. Cool and pitch yeast and amylase. Put in a big fermenter with a blow tube--- my batch blew the cover creating a marvelous mess all over the wall.
Eventually rack to secondary and ferment a long time (at least 3 weeks). An experiment in extravagance. Intimidating. Heavy, strong, thick. Not really drinkable after 4 months. Interesting, but not completely enjoyable. Too much of too many good things. Secondary Ferment: 3 weeks + Recipe By : Marc San Soucie File
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