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Big Stout
By turtlehead

Age this out for a few years i
6 2/3 lbs. bulk amber malt extract

5 lbs. Light DME

12 oz. crystal 40

1¼ lbs. black patent

1 lb. roasted barley

1½ tsp. gypsum

3¾ oz. Chinook (11.7% AA for 60 minutes)

2½ oz. Mt. Hood (5.3% AA for 30 minutes)

2/5 oz. Cascade (6.5% AA for 15 minutes)

2/5 oz. Cascade (6.5% AA for 10 minutes)

2/5 oz. Cascade (6.5% AA for 6 minutes)

2/5 oz. Cascade (6.5% AA for 3 minutes)

2/5 oz. Cascade (6.5% AA for 1 minute)

Note: All Cascade are whole leaf (total of 2 oz.)

1/8 cup dark DME for yeast starter

1 packet (15 grams) Coopers Brewery Pure Brewers’ Yeast (starter yeast)

1 packet Red Star Champagne Yeast (starter yeast pitch in secondary)

1 packet (7 grams) Coopers Brewery Pure Brewers’ Yeast (make starter and pitch in bottling
bucket when bottling)

1 1/8 cups light DME for priming sugar



Primary = glass for 4 days at 68 deg (uses blow off tube and water bath)

Secondary = glass for 55 days at 68-70 deg (use water bath)



O.G.= 1.096

F.G.= 1.024

% Alcohol = 9 to 10.5



Steep grains for 60 min. near 156 degrees F. Remove, add extract and continue to follow recipe.

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