Cardamom Stout

Stout has a bad reputation as a heavy, cloying, bitter brew. Though it will never enjoy the role of
thirst quencher on a hot summer day, it is definitely underrated as beverages go. Whole
cardamom seed (not powdered) adds a cola-like flavor to this stout that makes it seem a little
lighter, a little fresher. Sounds yummy, doesn't it? It is.

Brewer:	BrewMaxer		Email:	brewmeister@brewmaxer.com
URL:	http://www.BrewMaxer.com
Beer:	Cardamom Stout		Style:	Sweet Stout
Type:	Partial mash		Size:	5 gallons
Color:	120 HCU (~40 SRM)		Bitterness:	22 IBU
OG:	1.042		FG:	1.015
Alcohol:	3.5% v/v (2.8% w/w)
Grain:	8 oz. British pale 1 lb. American crystal 60L 8 oz. British black patent 8 oz. Roasted barley
Mash:	80% efficiency
Boil:	60 minutes	SG 1.085	2.5 gallons
	4 lb. Light malt extract
	Place crushed grains and gypsum in water and steep at 155 degrees for 30 minutes. Remove spent grains and add malt extract. Bring to a boil, add 1½ ounces Willamette Hops and whole Cardamom seed. Add ½ ounce Willamette Hops 30 minutes into the boil. Cool wort and pitch yeast. Primary-ferment 7 to 10 days. Transfer to secondary fermenter and add crushed Cardamom seed. Secondary-ferment an additional 7 to 10 days. Bottle, using 1/2 cup brown sugar. Age in bottle for 1 week.
Hops:	1.38 oz. Willamette (5% AA, 60 min.) 0.46 oz. Willamette (5% AA, 30 min.)
Yeast:	1 Vial of White Labs Irish Ale Yeast (WLP004)
Log:	½ Teaspoon Whole Cardamom Seed ½ Teaspoon Crushed Cardamom Seed

Recipe posted 09/09/02.