Beer(Guiness-Style Stout)

• 6.6 lbs. light liquid malt extract or 6 lbs. light dry malt extract
• 1-2 lbs. roasted barley
• 1 1/2 lbs. flaked barley
• 2-3 oz. East Kent golding hop pellet
• 1 pkg. white bread ale yeast
• 3/4 c. corn sugar

1. Use 4-gallon pot or large. Place flaked and roasted barley in a straining bag and add to 2 gallons of water.
2. Hold at 150u0b0 for 1/2 hour; remove bag and barley.
3. Add malt extract and stir until dissolved.
4. Bring to a boil and add hop pellets.
5. Boil for another hour.
6. Transfer to a 6-gallon fermenter and add water to total 5 gallons.
7. Cook to 75u0b0.
8. Sprinkle yeast on top, close fermenter and shake for 1 minute.
9. Ferment for 10 days to 2 weeks. Siphon into bottling bucket, add corn sugar and bottle.
10. Leave in a cool dark place for 1-2 weeks and drink up! Keeps up to one year.

light liquid malt, barley, barley, pellet, white bread, corn sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=63379 (may not work)