Double Stout

• 3 gallons water
• 2 1/2 ounces hops bullion
• 10 pounds malt extract dark
• 1 pound black patent malt
• 2 pounds crystal malt
• 1/2 pound pearl barley flaked
• 1/4 pound pearl barley roasted
• 1 teaspoon asorbic acid
• 1/2 each licorice root
• 1/2 teaspoon citric acid
• 1 teaspoon irish moss
• 1 1/2 ounces hops golding
• 2 teaspoons nutritional yeast flakes
• 3/4 ounce yeast, active dry ale

1. Combine water and Bullion hops.
2. Boil for 20 minutes.
3. Add dark malt extract.
4. Boil for 20 minutes.
5. Add black patent malt through Irish moss.
6. Boil for 5 minutes.
7. Remove from heat and add Golding hops.
8. Steep for 5 minutes.
9. Cool and add yeast nutrient and ale yeast.
10. When fermentation has stopped (about 2 weeks), add priming sugar and bottle.

water, hops bullion, malt, black patent, crystal malt, barley flaked, barley, asorbic acid, licorice root, citric acid, irish moss, hops golding, nutritional yeast, yeast

Taken from recipeland.com/recipe/v/double-stout-34873 (may not work)