Recipe - Halloween Stout

5 pound Pale malt
1 pound Crystal malt
1 pound Chocolate malt
3 1/3 pound John Bull unhopped dark malt
Extract
1 ounce Clusters hops pellets
1 ounce Hallertauer leaf hops
1 tablespoon Irish moss
One half ounce Willamette hops pellets
2 Packs
Red Star ale yeast

Mash malts in 2One half gallons of 170 degree water; 154 degrees, h 5.2,
maintain at 140150 degrees for 90 minutes. (Ending pH as 4.8.). Sparge
and bring to boil. Add dark extract. Add Clusters and Hallertauer hops 20
minutes into boil. Add Irish Moss after another 10 minutes. Add
Willamette hops in last 15 minutes. Cool wort and add to carboy. Pitch
yeast. Set carboy in cool basement with blow tube. On second day, re
place blow tube with airlock. Bottled after 29 days. Original Gravity:
1.044 Final Gravity: 1.014 Primary Ferment: 29 days

Recipe By : Alex Jenkins

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