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Westport Wicked Stout
This Stout is a very full bodied beer but not as bitter as most stouts. Best served slightly chilled with low carbonation.
| Brewer: | Dan Smock | Email: | surfnut@olynet.com | |||||
| Beer: | Westport Wicked Stout | Style: | Stout | |||||
| Type: | Extract w/grain | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 33 IBU | |||||
| OG: | 1.074 | FG: | 1.016 | |||||
| Alcohol: | 7.5% v/v (5.9% w/w) | |||||||
| Grain: | .5 lb. American crystal 40L .5 lb. American chocolate 1 lb. American black patent 1 lb. Fresh ground coffee |
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| Boil: | 60 minutes | SG 1.148 | 2.5 gallons | |||||
| 8.25 lb. Dark malt extract 1 lb. Honey 8 oz. Bakers chocolate |
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| Hops: | 1 oz. Cascade (6% AA, 60 min.) 2 oz. Northern Brewer (8.5% AA, 60 min.) 1.5 oz. Tettnanger (aroma) |
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| Yeast: | Muntons dry Ale yeast | |||||||
| Log: | Primary fermentation is 7 days then rack to secondary for 10-14 days. Bottle or keg and let condition for at least 10 days (longer if you can wait) best after a month or more. |
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Recipe posted 06/24/98.
