Categories: Drinks, Usenet 
      Yield: 2 cases 
  
      3 ga Water 
  2 1/2 oz Bullion hops 
     10 lb Dark malt extract 
      1 lb Black patent malt 
      2 lb Crystal malt 
    1/2 lb Barley, flaked 
    1/4 lb Barley, roasted 
      1 t  Ascorbic acid 
    1/2    Licorice stick 
           -(see note below) 
    1/2 t  Citric acid 
      1 t  Irish moss 
  1 1/2 oz Golding hops 
      2 t  Yeast nutrient 
    3/4 oz Ale yeast 
           -(3 standard packages) 
  
  Combine water and Bullion hops.  Boil for 20 minutes. 
   
  Add dark malt extract.  Boil for 20 minutes. 
   
  Add black patent malt through Irish moss.  Boil for 5 minutes. 
   
  Remove from heat and add Golding hops.  Steep for 5 minutes. 
   
  Cool and add yeast nutrient and ale yeast.  When fermentation has stopped, 
  add priming sugar and bottle. 
   
  NOTES: 
   
  *  Double stout beer -- I would not recommend making this as your first 
  beer, but if you are into brewing and like a strong stout, then give this 
  one a try. Don't be in a hurry to drink it, though, it really benefits from 
  a long aging. I got the original recipe from Peter Lester in 
  rec.food.drink, and formatted it for my local brewfriends. Then I thought 
  that the net at large might enjoy it, too, so here it is with some 
  additional notes from my experience at making it. Yield: Makes about 2 
  cases. 
   
  *  Lester's initial specific gravity was 1.086 and his final specific 
  gravity was 1.020 (alcohol about 8 percent). His fermentation time was 11 
  days (a slow batch). 
   
  My batch fermented in about a week (house temperature ranging between 60 
  and 68). It was barely drinkable after 6 weeks, but delicious after 3 
  months.  As far as I can tell, it's still getting better (a year later), so 
  try not to drink it all up right away. 
   
  *  Ingredient note:  I didn't know what a licorice stick was, until I asked 
  the clerk at my brewstore.  The one he gave me was about 1/3 inch in 
  diameter and about 3 inches long. It was dark black, and not sweet to the 
  taste at all. It seems to be a standard brewing ingredient. Sorry I can't 
  be more specific about it. 
   
  : Difficulty:  For experienced beer brewers only. 
  : Time:  1 hour preparation, 2 weeks fermenting, 6 months aging. 
  : Precision:  measure the ingredients. 
   
  : Spencer W.  Thomas 
  : University of Utah, Computer Science Department, Salt Lake City, Utah, 
  USA 
  :  thomas@cs.utah.edu 
   
  : Copyright (C) 1986 USENET Community Trust