An extract recipe for four gallons
One 4-lb. can of Montmellick Irish Stout malt extract
One lb. Laaglander amber dried malt extract
1.5 lbs. roasted barley
1 lb. dark crystal (~120 Lovibond)
0.25 lb. black patent malt
0.25 lb. chocolate malt
0.50 lb. malto-dextrin powder
one quarter stick brewer's licorice
1.5 oz. Northern Brewr pellets @ 9.3% Alpha - 60 min.
0.5 oz. Fuggles pellets @ 3.6% Alpha - 60 min.
0.5 oz. Fuggles pellets @ 3.6% Alpha - 10 min.
Edme dry yeast
Steeped specialties in 2 gallons of water as it was brought to a
boil. Removed from heat, removed grains, added extracts and licorice,
and stirred until dissolved. Boiled 30 minutes, added water lost to
boil and added 60 minute hops. Boiled 50 minutes, added 10 minute hops
and malto-dextrine powder. Boiled 10 more minutes, chilled to 73 F,
added pre-boiled tap water to make 4 gallons, and pitched yeast.
Fermented in glass carboy with blow-off tube. Bottled one week later.
This stuff is rich! It gets better for months after bottling, the best
one was at about 10 mos. past the "Born On" date. ;-)
About the name - it was pouring rain the day I brewed and the wort
looked like roofing tar. Ergo, the Rufus Lee King (the roof is
leaking).