Title: Crankcase Stout
Categories: None
Yield: 54 Servings

1 lb Crushed crystal malt
1 lb Crushed roasted barley
1 1/2 lb Crushed black patent malt
9 lb Munton & Fison dark dry malt
Extract
1 cn John Bull dark hopped malt
Extract
2 Inches brewers licorice
2 oz Nugget leaf hops
2 oz Galena leaf hops
1 oz Cascade hops
2 Packs
1 oz Amylase enzyme
Doric ale yeast

Put grains into two gallons water and boil. When pot reaches boil, re-
move grains. Add dry extract and stir. Add hopped extract and licorice.
Add Nugget and Galena hops. Boil 70 minutes. This was a big thick mess
and needs a big pot---mine boiled over. Add Cascade for finishing. Cool
and pitch yeast and amylase. Put in a big fermenter with a blow tube--- my
batch blew the cover creating a marvelous mess all over the wall.
Eventually rack to secondary and ferment a long time (at least 3 weeks). An
experiment in extravagance. Intimidating. Heavy, strong, thick. Not really
drinkable after 4 months. Interesting, but not completely enjoyable. Too
much of too many good things. Secondary Ferment: 3 weeks +

Recipe By : Marc San Soucie

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip