Caribbean Stout

This recipe is located in Stout, Volume 10 of Classic Beer Style Series by Michael J. Lewis

All Grain 5 gallons

Ingredients

(3.7 kg) Pale Malt

(260 g) Roatsed Barley

(240 g) Dark Crystal

(145 g) Chocolate Malt

(665 g) Rice Syrup

(40 g) East Kent Goldings 5.5% a.a. (60 min)

4 packets (or adequate starter)

Wyeast 1084 or White Labs Irish Ale

Original Specific Gravity: 1.070
Boil time: 60 minutes

Single infusion mash at 156°F for 60 minutes. 60 minute boil. Ferment between 62°F - 72°F for desired fruitiness.

Replace pale malt with 6.75 lbs pale liquid extract, steep grains at 160°F for 15 minutes prior to boil.