Bank's Kitchen Stout (All Grain) 5 U.S. Gallons

Bank's Kitchen Stout
(All Grain) 5 U.S. Gallons

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This Homebrew Recipe was added by Cruz..... on April 17, 1999 at 08:21:16:
(Please contact them if you have questions about the Recipe)

Brewing Method: All Grain
Yeast: Munton's Dry
Yeast Starter:
Batch Size: 5 U.S. Gallons
Original Gravity: 1.072
Final Gravity: 1.010
Alcohol Content: %
Total Grains: 16 Pounds
Color:
Extract Efficiency: %
Hop IBU's:
Boiling Time: 75 minutes
Primary Fermentation: 4 days 68 deg F
Secondary Fermentation: 7 days 68 deg F
Additional Fermentation: Let this baby sit.

Grain Bill:

12# Pale Malt
1# Black Roasted malt
2# Rolled oats
1# British Amber
1# Demerera Sugar
1.0 ounce PURE Syrian licorice powder (1/2 point of boil)

Hop Bill:

2 ounces 8.5% Northdown boil

Mash Schedule:

Mashed in at 156 deg F. Let sit for at least 20 hours covered in the mash tun with aluminum foil to sour. Cover tun with blankets, drunken neighbors or whatever else you can find. Raise temp to mashout temp of 170. Sparge as normal.

Brewers Notes:

Very cool. Licorice comes through nicely with the sour twang. I am digging this brew.