Recipe - Crankcase Stout

1 pound Crushed crystal malt
1 pound Crushed roasted barley
1 One half pound Crushed black patent malt
9 pound Munton & Fison dark dry malt
Extract
1 cn John Bull dark hopped malt
Extract
2 Inches brewers licorice
2 ounce Nugget leaf hops
2 ounce Galena leaf hops
1 ounce Cascade hops
2 Packs
1 ounce Amylase enzyme
Doric ale yeast

Put grains into two gallons water and boil. When pot reaches boil, re
move grains. Add dry extract and stir. Add hopped extract and licorice.
Add Nugget and Galena hops. Boil 70 minutes. This was a big thick mess
and needs a big potmine boiled over. Add Cascade for finishing. Cool
and pitch yeast and amylase. Put in a big fermenter with a blow tube my
batch blew the cover creating a marvelous mess all over the wall.
Eventually rack to secondary and ferment a long time (at least 3 weeks). An
experiment in extravagance. Intimidating. Heavy, strong, thick. Not really
drinkable after 4 months. Interesting, but not completely enjoyable. Too
much of too many good things. Secondary Ferment: 3 weeks +

Recipe By : Marc San Soucie

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