GILDERSLEEVES CREAM STOUT
Yield: 5 gallons
OG: 1.047-1.048
FG: 1.014-1.015
4.2% alcohol by volume
CRUSH AND STEEP IN ONE GALLON OF 150 F WATER FOR 20 MINUTES:
12 oz. 55L British crystal malt
12 oz. British chocolate malt
4 oz. flaked barley
4 oz. roasted barley
SPARGE GRAINS WITH 1/2 GALLON OF WATER @ 150 F; ADD WATER TO MAKE UP A VOLUME OF 1 1/2 GALLONS; BRING TO A BOIL AND REMOVE FROM HEAT; ADD:
5 lb. M&F light DME
2/3 lb. malto-dextrin
1.5 oz. Fuggles @ 4%AA (6HBU) (bittering)
ADD WATER UNTIL TOTAL VOLUME IN THE BREW POT IS 2 1/2 GALLONS; BOIL FOR 45 MINUTES, THEN ADD:
1 tsp. Irish Moss
BOIL FOR ANOTHER 15 MINUTES, REMOVE FROM HEAT, COOL FOR 15 MINUTES; STRAIN INTO PRIMARY FERMENTER, ADD WATER TO TOTAL 5 GALLONS; COOL WORT TO 75 F AND PITCH YEAST
Wyeast's 1028 London Ale Yeast
FERMENT IN THE PRIMARY FERMENTER FOR 4-5 DAYS OR UNTIL FERMENTATION IS COMPLETE; RACK TO SECONDARY FERMENTER FOR AN ADDITIONAL 4-5 DAYS;
PRIME WITH:
1 1/4 cup of M&F wheat DME
