| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Beer, Brewing | 54 | Servings | ||
INGREDIENTS
| 6 5/8 | lb | M&F Dark Extract |
| 1 | lb | Crystal Malt |
| 1/2 | lb | Chocolate Malt |
| 1/4 | lb | Black Patent Malt |
| 1/4 | lb | Roast Barley |
| 1/2 | lb | Lactose |
| 2 | oz | Northern Brewer |
| (Boiling only. No finishing | ||
| Hops ) | ||
| Gypsum | ||
| 3/4 | c | Dextrose (priming) |
| Wyeast 1028 |
INSTRUCTIONS
Crack and steep specialty grains at 150 degrees for about an hour in 1/2 gal water. Sparge with 1.5 gallons of 165 degree water. Add the extract and gypsum. When boiling, add the hops. Boil for one hour. Add the lac- tose to the boil for the last 15 minutes. I've tried to duplicate Xingu, but reduce some of the roast barley bite. I think I've succeeded, though I haven't done a side by side comparison. I believe that Xingu is what's known in the UK as a milk stout, as I believe that lactose is used to add body and to very slightly sweeten the flavor. Original Gravity: 1.042 Final Gravity: 1.021 Primary Ferment: 3-7 days Secondary Ferment: 7-14 days Recipe By : joshua.grosse@amail.amdahl.com From: Hbarn60377 Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“The task ahead of us is never as great as the Power behind us.”