Recipe - Baers Stout

One fourth pound Flaked barley
One fourth pound Medium crystal malt
6 pound Dark Australian malt
Extract
One half pound Dark Australian dry malt
One fourth pound Black patent malt
One half cup Molasses
2 ounce Cascade hops (boil)
2/3 ounce Northern Brewer hops
(finish)
Wyeast
British ale yeast

Steep flaked barley and crystal malt for 50 minutes at 153 degrees.
Strain and boil 90 minutes. Add 1/3 of boiling hops after 30 minutes.
Add black patent and molasses at 45 minutes. After 60 minutes add 1/3 of
boiling hops. At end of boil add remaining hops. Steep. Strain, cool,
and ferment. This is based on one of the excellent recipes from Dave Baer
(from this digest). This one came out great! Apologies to Dave for what we
may have done to the original. Original Gravity: 1.051 Final Gravity: 1.018

Recipe By : Michael Eldridge

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip