Recipe - Colorado Crankcase Stout

3 1/3 pound Edme SFX dark malt extract
3 1/3 pound John Bull dark malt extract
2 pound Amber dry malt extract
1 pound Crystal malt
1 pound Roasted barley
1 pound Chocolate malt
Three fourths pound Black patent malt
One half Stick brewers licorice
2 ounce Brewers Gold hops
2 ounce Fuggles hops
One half pound French roast coffee beans
Wyeast #1028: British ale

Steep grains in water while heating. Remove grains just before boiling.
During boil, add licorice and extract. Add 1 ounce of Brewer's Gold for 60
minutes, 1 ounce for 45 minutes, and 1 ounce of Fuggles for 30 min utes.
Cool wort and pitch yeast. Add unground coffee beans and remaining ounce of
Fuggles. The next day skim off all crud, including coffee beans and hops.
One day later, rack to secondary. Ferment three weeks and bottle. Wyeast
#1028 does not seem to have high attenuation, causing high final gravity.
After 1 month in bottles, the beer has low carbonation levels. I like it
this way! The beer feels thick and sweet. If you want a good sweet stout,
like Mackeson, this recipe with Wyeast #1028 is a good way to go. This
stuff is black! When you pour a bottle, it sucks all the light out of the
room...you have to drink it in the dark. Amazingly, there isn't much hops
aroma and taste, but with so many other flavors and aromas, you don't
miss it. Original Gravity: 1.065 Final Gravity: 1.026 Primary Ferment: 2
days Secondary Ferment: 3 weeks

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