| 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
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