Recipe - Russian Empirical Stout

5 One half pound 2row pale malt
1 pound Caramel malt
One fourth pound Chocolate malt
One fourth pound Black patent malt
4 One half pound Diastatic malt extract
2 One half ounce Fuggles hops
One fourth ounce Chinook hops
1 teaspoon Irish moss
Leigh Williams Yeast
Pasteur champagne yeast
One fourth cup Corn sugar (priming)

This will yield about 3One half gallons at a density of 1106. Mash grains
using infusion method for about 1 hour. Boil two hours with all hops
addedthat's right, no finishing hops. Cool and pitch Williams yeast.
Ferment for 4 days then rack to glass jugs. Rack again on 24th day. Add
champagne yeast. Let ferment another 4 months. Bottle. After two years this
beer showed a little oxidation, but by and large it was till in excellent
shape. Viscous and black with light carbonation and a finebeaded
mediumbrown head, it still had good balance, although the hop bitterness
had faded with time to give predominance to the dark malts. It was
bittersweet and almost unbelievably long in the finish. Original Gravity:
1.106 Final Gravity: 1.032 Primary Ferment: 4 days Secondary Ferment: 24
days + 4 months

Recipe By : Serving Size:

From: Date: 05/27

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