Description:

This recipe is an adaptation of Rob Bradley's "Russian Empirical Stout" from page 5--6 of Cats Meow II.

If I could do it all over again, I'd add more rosemary and quaff a few ith a venison steak. Rob Bradley had a very good idea when he didn't add finishing hops. The chicory and malt alone give a hell of a nose but Rob didn't use chicory).

By all means let it age a few months! Though it's wonderful after one month, it becomes heavenly, as I'm finding out tonight!

**Okay, okay, I know the original gravity is a little low for a barleywine (and on the roasty side too); so sue me. No matter what it is, this is the first brew I'm confident enough to enter in a competition, if there's enough bottles left by Xmas.

Ingredients:

• 5.3 pounds, Edme dark SFX
• 6 pounds, Briess Amber DMX
• 1--1/2 pounds, Briess crystal malt (60L)
• 1/3 pound, Briess chocolate malt
• 1/3 pound, Briess black patent malt
• 2 ounces, Cluster pellets (90 minute boil)
• 1--1/2 ounces, Northern Brewer pellets (90 minute boil)
• 1 teaspoon, dry rosemary (30 minute boil)
• 3 tablespoons, roasted chicory root (30 minute boil)
• ale yeast (primary ferment)
• champagne yeast (secondary ferment)
• 1/2 cup, corn sugar (priming)

Beer Profile

Original Gravity: 1.082
Final Gravity: 1.022
Alcohol by Vol: 7.86%
Recipe Type: extract
Yield: 5.00 US Gallons

Procedure:

Source: Jacob Galley