Rob R's brew from the March 2012 Stout Meeting. This is based on the Southern Tier clone recipe from BYO magazine.
Batch size: 5 gallons
17.5 # Crisp Maris Otter 2 row
1.5 # Briess Flaked Barley
1.5# Crisp Roasted Barley
10 oz Lactose
12 oz Caramelized Sugar* (last 2 minutes)
1 oz Columbus (60 min)
0.75 oz Chinook (30 min)
3 Vanilla Beans (flameout)
1 t Ground Cardamom (flameout)
Wyeast 1028 London Ale
Mash at 155F for 60 min. 60 min boil.
*For the caramelized sugar, heat table sugar in a small saucepan. Stir continuously until it's melted and it reaches an amber color (about 15 minutes). Watch it very closely as sugar is really easy to burn and is a mess to clean up. You could probably substitute Belgian Candi Sugar if you want to skip this step.
Batch size: 5 gallons
17.5 # Crisp Maris Otter 2 row
1.5 # Briess Flaked Barley
1.5# Crisp Roasted Barley
10 oz Lactose
12 oz Caramelized Sugar* (last 2 minutes)
1 oz Columbus (60 min)
0.75 oz Chinook (30 min)
3 Vanilla Beans (flameout)
1 t Ground Cardamom (flameout)
Wyeast 1028 London Ale
Mash at 155F for 60 min. 60 min boil.
*For the caramelized sugar, heat table sugar in a small saucepan. Stir continuously until it's melted and it reaches an amber color (about 15 minutes). Watch it very closely as sugar is really easy to burn and is a mess to clean up. You could probably substitute Belgian Candi Sugar if you want to skip this step.
No comments:
Post a Comment