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| St. Slappys Stout |
Canonized by the brew gods themselves.
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| Yield: 5 Gallons |
Original Gravity: NA |
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| IBU: NA |
Final Gravity: NA |
| Color: |
ABV: NA |
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Instructions:
1. Steep grains in a large mesh bag in 2 gallons of water while heating to boiling. Use two bags if necessary to keep grains from packing tightly when fully absorbed with water. Control heat level to avoid burning your steeping bags and to allow a 25-30 minute steep. Remove grains and bring water to a boil.
2. Pour Pale Malt Extract into water and stir to completely dissolve. If necessary, turn heat down to avoid scorching the extract as it is added.
3. Stir frequently while bringing mixture back to boiling. When a slow simmering boil is reached, add Bullion hops and begin timing a 30 minute simmer.
4. Monitor the boil closely to avoid boil over. Stir gently, but frequently. Add Irish Moss in the last 15 - 20 minutes if using.
5. With 5 minutes remaining in the 30 minute total boil, add the Kent Golding hops.
6. Continue to monitor the boil for the remaining 5 minutes, then turn off the heat, cover the kettle and cool the wort until cool to the touch or approximately 70 to 75 degrees F. Use of a Wort Chiller is recommended for cooling speed and beer quality.
7. Pour the cooled wort into your sanitized fermenter, add enough cool water to make 5 gallons total and add the yeast.
8. Three to five days before bottling, prepare a Gelatin clarifier solution as directed and add to your beer. This can be done when transferring the beer to secondary if two-stage fermentation is employed. Read the article "Two Stage Fermentation" if you are unclear on this subject.
Mint Mead
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