2 (3.3 lb) cans light malt extract
1 lb light dried malt extract
12 oz crushed amber crystal malt
8 oz Biscuit Malt
1 lb White House Honey
1 1/2 oz Kent Goldings Hop Pellets
1 1/2 oz Fuggles Hop pellets
2 tsp gypsum
1 pkg Windsor dry ale yeast
3/4 cup corn sugar for priming
In an 12 qt pot, steep the grains in a hop bag in 1 1/2 gallons of sterile water at 155 degrees for half an hour. Remove the grains.
Add the 2 cans of the malt extract and the dried extract and bring to a boil.
For the first flavoring, add the 1 1/2 oz Kent Goldings and 2 tsp of gypsum. Boil for 45 minutes.
For the second flavoring, add the 1 1/2 oz Fuggles hop pellets at the last minute of the boil.
Add the honey and boil for 5 more minutes.
Add 2 gallons chilled sterile water into the primary fermenter and add the hot wort into it. Top with more water to total 5 gallons. There is no need to strain.
Pitch yeast when wort temperature is between 70-80?. Fill airlock halfway with water.
Ferment at 68-72? for about seven days.
Rack to a secondary fermenter after five days and ferment for 14 more days.
To bottle, dissolve the corn sugar into 2 pints of boiling water for 15 minutes. Pour the mixture into an empty bottling bucket. Siphon the beer from the fermenter over it. Distribute priming sugar evenly. Siphon into bottles and cap. Let sit for 2 to 3 weeks at 75?.
on Flickr”>Ah yes, ed nothing says Christmas like beer. Nobody will ever love you the way beer does, and this day is no exception to that rule. This homebrew recipe makes a sweet stout that is perfect for Christmas, with its deep, roasted flavor and slightly sweet essence. I may even have enough of this leftover to carry me through New Year's, and maybe even to that most sacred of February holidays, Groundhog Day. Around that time Andy should be back in the States from his year-long deployment and maybe we will have a chance to toast with this beer.
But Andy, remember that if this brew is gone, I still have some of that weird sour stout extract you gave me. Yeah, I never got around to draining that keg. I expect it is good and aged by now, and hopefully a little less funky. At any rate, I will have a brew for you to enjoy when you are ready for some down time.
This style is sometimes known as milk stout because the slight sweetness comes from the addition of lactose into the boil. Lactose is a non-fermentable sugar, so it simply imparts a slight touch of sweet creaminess instead of turning into alcohol. Probably the most widely known example of this style is Samuel Adams Cream Stout. RateBeer has a good list of what they consider the best in this style.
Here is the recipe:
8 lbs Pale Malt, Maris Otter (3.0 SRM)
8 oz Carafa III (525.0 SRM)
8 oz Chocolate Malt (450.0 SRM)
8 oz Oatmeal
1.00 oz Willamette – 60 minutes
1 lbs Milk Sugar (Lactose) – Boil 60 minutes
1.0 pkg NB NeoBrittania (Wyeast #1945) or other standard ale yeast, such as Danstar Nottingham Ale Yeast