Double Stout
Submitted by pieden
Rich, full-bodied homebrew stout made with dark malt extract, roasted barley, and black patent malt for deep chocolate and coffee notes.
YIELD
2 casesPREP
10 minCOOK
50 minREADY
2This double stout uses a massive amount of dark malt extract and specialty grains to create a beer so thick and roasty it’s almost chewy.
The licorice root and ascorbic acid help with head retention so you get that creamy foam cap that sticks to the glass.
Expect a two-week fermentation before bottling, then another two weeks in the bottle before it’s ready to drink.
Brewing Tips
- Don’t skip the 5-minute steep of Golding hops at the end; that’s where the aromatic hop character comes from
- Rehydrate your dry ale yeast in warm water for 15 minutes before pitching for a faster, healthier fermentation
- Store bottles in a cool, dark place during carbonation; warmth speeds it up but can create off-flavors
Ingredients
Directions
Combine water and Bullion hops.
Boil for 20 minutes.
Add dark malt extract.
Boil for 20 minutes.
Add black patent malt through Irish moss.
Boil for 5 minutes.
Remove from heat and add Golding hops.
Steep for 5 minutes.
Cool and add yeast nutrient and ale yeast.
When fermentation has stopped (about 2 weeks), add priming sugar and bottle.
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