Recipe - Joshs Better Xingu

6 5/8 pound M&F Dark Extract
1 pound Crystal Malt
One half pound Chocolate Malt
One fourth pound Black Patent Malt
One fourth pound Roast Barley
One half pound Lactose
2 ounce Northern Brewer
(Boiling only. No finishing
Hops )
Gypsum
Three fourths cup Dextrose (priming)
Wyeast 1028

Crack and steep specialty grains at 150 degrees for about an hour in 1/2
gal water. Sparge with 1.5 gallons of 165 degree water. Add the extract
and gypsum. When boiling, add the hops. Boil for one hour. Add the lac
tose to the boil for the last 15 minutes. I've tried to duplicate Xingu,
but reduce some of the roast barley bite. I think I've succeeded, though I
haven't done a side by side comparison. I believe that Xingu is what's
known in the UK as a milk stout, as I believe that lactose is used to add
body and to very slightly sweeten the flavor. Original Gravity: 1.042
Final Gravity: 1.021 Primary Ferment: 37 days Secondary Ferment: 714 days

Recipe By : joshua.grosse@amail.amdahl.com

From: Hbarn60377 Date:

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