Beer Recipe of the Week: Caribbean Stout
This recipe is located in Stout, Volume 10 of Classic Beer Style Series by Michael J. Lewis
All Grain 5 gallons
(3.7 kg) Pale Malt
(260 g) Roatsed Barley
(240 g) Dark Crystal
(145 g) Chocolate Malt
(665 g) Rice Syrup
(40 g) East Kent Goldings 5.5% a.a. (60 min)
4 packets (or adequate starter)
Wyeast 1084 or White Labs Irish Ale
Original Specific Gravity: 1.070
Boil time: 60 minutes
Single infusion mash at 156°F for 60 minutes. 60 minute boil. Ferment between 62°F - 72°F for desired fruitiness.
Replace pale malt with 6.75 lbs pale liquid extract, steep grains at 160°F for 15 minutes prior to boil.
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