In a previous post, I implied that my cream stout recipe has been perfected. That is kind of true, but I continue to tweak it. That is what is fun about homebrewing. The constant experimentation.
But, I do have a recipe that really works. The result is just plain yummy. I have 5 gallons in a secondary right now. In a week I will bottle and in another week I will drink.
Here is the recipe:
4 lb. Mountmellick light malt syrup
2 lb Munton & Fison Dark DME
0.5 lb crystal malt
0.5 lb dextrin (Cara-pils)
0.5 lb roasted barley
1 oz. N. Brewer hop pellets (bittering)
1 oz. Stryian Goldings hop pellets (aroma)
1 lb lactose
Wyeast #1084 Irish Ale yeast
The grains were steeped in 1 gallon of water at 155°F for 30 minutes. Sparged with 0.5 gallons and added to the brew kettle. The malt extracts are added to the brew kettle and the volume is adjusted to 3 gallons. The wort is brought to a boil and the N. brewer hops are added. This is boiled for 45 minutes. The Styrian Goldings hops, lactose and some irish moss are added. This is boiled for another 15 minutes. Cool, dilute to 5 gallons, pitch yeast.... wait.
Tell me what you think.