Toad Spit Stout

2/20/98


3.3# Black Rock Dark Extract
1# Dark Malt Extract
3# Plain Extra Light Malt Extract
¼ lb. Crystal Malt (cracked)
½c. ground 8 o’clock coffee
½ lb. Black Patent Malt
1 oz. Northern Brewer’s Hops at boil
½ oz. Fuggles (2nd flavoring) at boil
½ oz. Fuggles (finish bitter) at end of boil
3 tsp. Gypsum
1 tsp. Irish Moss
WYEAST 1728 Scottish
5.5 Gallon Yield

Prepare WYEAST as per instructions approximately 2-3 days before beginning.

In 1 1/2-gallon cold water add ¼ lb. Crystal, ½ lb. Black Patent, 1/2c. ground coffee and 3-tsp. gypsum. Bring to near boil, remove from heat and steep for 10 minutes at 155 F.
After 10 minutes remove Crystal, add extracts, hops, and Black Rock extract.
Bring to boil for 30 minutes. Stir and watch for boil over.
Add ½ oz. Fuggles and Irish Moss.
Boil for 15 minutes longer, add additional ½ oz. Fuggles.
Allow 15 more minutes to complete a 1 hour boil.
Remove from heat and chill wort in sink of ice water.
Strain cooled wort into fermenter containing 3 1/2 gallons of cold water.
Fix and pitch yeast according to directions. Mix in wort and cover. Add airlock.

O.G.
F.G.

Kegged (2) 5L kegs and 11 bottles. Excellent, tasty, and strong.