This stout was an experiment in blending flavors to achieve the best of all things "I" desire in a
stout.It is similar to Mark Stevens "Black Cat Stout #1" with a few changes.
6# M&F Dark Extract Syrup
1# M&F Dark DME
8 oz. Black Patent Malt
12 oz. Chocolate Malt
12 oz. Crystal Malt
1 oz. Chinook Hop Pellets (60 min)
1/2 oz. Northern Brewer Hop Pellets (60 min)
1/2 oz. Northern Brewer Hop Pellets (20 min)
1.5 tsp. Single Fold Pure Vanilla Extract
3/4 C. Freshly Brewed Espresso
EDME dry ale yeast
3/4 C. corn sugar for priming
Living in a region with poor public water supply has unfortunately -or- fortunately forced me to use
bottled water. For this I used distilled water with 1 Tbsp. water crystals added. Steep specialty
grains then remove. Add vanilla,espresso,and extracts. Boil for an hour and cool. Rack to primary and
pitch yeast. Within minutes activity was observed. Within 12 hours active fermentation, *WARNING*
after this stage you WILL need to use a blow off rig. The activity subsided after 2 1/2 days then
racked to secondary for 12 days to ensure no bottle bombs!
Bottled with corn sugar and aged @room temp for 8 days. It is now 3 weeks in the basement and better
than ever.
Taste: It has a smooth, chocolaty, warm fuzzy flavor perfect for sitting in front of the fireplace.