Caribbean Stout? You betchya! This lighter-bodied Stout, a sub-category of Foreign Stout, is a sweeter and often more fruity version of the style. These beers make a perfect addition to adventures in the snow or on the beach, your call. This recipe is located in Stout, Volume 10 of Classic Beer Style Series by Michael J. Lewis
- (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
Yield: 5 gallons (19 L)
Original Gravity: 1.07
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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