Beer Style: Dry Stout (13A)
Recipe Type: all-grain
Yield: 5 US gallons
A very heavy,full bodied and pleasant stout with that hint of chocolate.Pours a nice creamy dark head.
Crack the grain and steep in 160-175 degree in 5 gallons of water for 20 mins. Reheat to boiling and add extracts directly to boil.Add Sterling hops immediately following and boil for 60 mins. Transfer to fermenter with the last 1 gallon of water.Add yeast when wort drops to 80 degrees and ferment for 10 days at 74 degrees or less.Bottle with sugar for a min. of 5 days.
Source: Mark Holletzek