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Mal Pais Stout
By erway

BOS at the Chama River Pro for
11 lbs. Marris Otter
2 lbs. Vienna
12 oz. Special B
10 oz. British Chocolate
12 oz. Cara-Pils
10 oz. Roasted Barley
8 oz. Black Patent
1.5 oz. Simcoe pellets(12%AA)
1 oz. Northern Brewer (7.5%AA)
1.5 oz. EKG (5%AA)
1 tsp. Irish Moss
3 pint starter of 1084
1: Single Infusion mash @ 160 (No I’m not crazy) for 75 min with about 1 qt./lb. By the end of the mash, you’ll probably be down to 155-156.
2: Add Boiling water until you reach 170F and stir for 15 min.
3: Lauter slowly: No more than 1 qt./ minute.
4: Batch Sparge with enough H2O @185F to collect 7.5gal.
**Total boil is 120 min.
5: Boil for 45min. Add the Simcoe.
6: Boil for 45 min. Add 1 oz NB, and boil for another 15 min.
7: Add 1 oz. EKG and boil for 5 min.
8: Add 1 tsp. Irish Moss and boil for 7min.
9: Add 1/2 oz. EKG and boil for 3min.
10: Cool as quickly as possible to 68 and pour onto the large starter of 1084 or your favorite yeast.
Ferment at 65 for two weeks and then transfer to secondary. Ferment at 55 for four weeks and bottle with 3 oz. dextrose or keg it.
*This beer took 3 months in the bottle before it was really drinkable but was at it’s best after 6 months because the chalkiness of all the roasted grains finally subsided.

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