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Blistered Kitty Stout
| Brewer: | John Ketterman | Email: | jwketter@aol.com | |||||
| Beer: | Blistered Kitty Stout | Style: | Imperial Stout | |||||
| Type: | Extract w/grain | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 17 IBU | |||||
| OG: | 1.087 | FG: | - | |||||
| Alcohol: | - | |||||||
| Water: | 4 tsp of gypsum and 1 tsp table salt to tap water. Distilled water was used to bring to 5 gallons | |||||||
| Grain: | 1 lb. American crystal 120L .125 lb. American chocolate .125 lb. American black patent .250 lb. Roasted barley |
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| Steep: | Grains placed in muslin bag with 2 gallons of tap water. Removed when boil started. | |||||||
| Boil: | 60 minutes | SG 1.217 | 2 gallons | |||||
| 11 lb. Dark malt extract 4 oz. Molasses |
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| 1 cup of Starbuck's expresso | ||||||||
| Hops: | 2 oz. Eroica (12% AA, 45 min.) 1 oz. Cascade (aroma) |
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| Yeast: | White Labs Burton Ale yeast shaken and pitched straight from vile. Crude but effective. | |||||||
| Log: | Fermented actively (wow!)for 7 days and racked to secondary for 7 days. | |||||||
| Carbonation: | 2.0 volumes | Corn Sugar: 2.94 oz. for 5 gallons @ 65°F | ||||||
Recipe posted 03/13/99.