McKillin’s Pub Stout

Ingredients:

• 3.3# – Northwestern Gold Malt Extract
• 1# – Northwestern Gold Dry Malt Extract
• 1/2# – Corn Sugar (in the boil)
• 10 oz – Roasted Barley
• 2 oz – Chocolate Malt
• 2 oz. – E. Kent Golding pellets – 5.0% AAU -60 min
• Wyeast 1335 or Nottingham dry
• 2 tsp – Gypsum

Procedure:

Steep grains in 1.5 gallon at 155 degrees F for 30 minutes, sparge grain with 1 gallon of 170 degree water.
Add gypsum and add extract and dextrose (remove from heat as to not scorch) Add hop pellet when boiling.
Cool wort and bring the batch size up to 5.5 gallons. Bottle condition 2 weeks, cellar condition 6-8 weeks

OG: 1.038