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This recipe started out as a stout . . . until we took it up a notch. Watch out, because the Überstout packs a wallop!
Ingredients:
8 oz 120L caramel crushed malt
4 oz dark chocolate crushed malt
4 oz crushed roasted barley
muslin bag
3.3 lbs Special Dark liquid malt extract
3.3 lbs Rye liquid malt extract
3 lb 4L Golden Light dried malt extract
.5 oz Magnum hop pellets
.5 oz Cluster hop pellets
ale yeast
water
Steps:
Boil 4 gal water to remove chlorine (if using tap water).
Cool (heat) water to roughly 160°F.
Steep crushed grain in muslin bag for about 30 minutes.
Try and keep the temperature as constant as possible throughout the steeping process.
When steeping is complete, remove bag and squeeze out the juices.
Your water is now a wort!
Add liquid malt extract and bring water (back) up to a boil.
Add Magnum hops and continue boil 50 minutes.
Add Cluster hops and boil 10 minutes more.
Terminate boil and cool wort.
I like to brew at night, the traditional Norwegian time of day for brewing, and let the wort cool until the morning.
However, if you don't want to wait, a wort can also be cooled in a sink of ice.
Just make sure it's cooled before you transfer it, especially if you're fermenting in a carboy!
Transfer wort to fermentation vessel and add water (preboiled if needed to remove chlorine) to bring the volume up to 5 gal.
Pitch yeast when wort has cooled to about 70°F.
Fermentation can go pretty fast with this much sugar in a beer, so make sure to monitor it carefully the first few days to avoid explosions.
After two weeks the beer should be ready to prime and bottle.
2 weeks after that and your Überstout will be ready to drink!
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