Baer's Stout Recipe

• 1/4 lb Flaked barley
• 1/4 lb Medium crystal malt
• 6 lb Dark Australian malt Extract
• 1/2 lb Dark Australian dry malt
• 1/4 lb Black patent malt
• 1/2 c. Molasses
• 2 ounce Cascade hops (boil)
• 2/3 ounce Northern Brewer hops (finish) Wyeast British ale yeast

1. Steep flaked barley and crystal malt for 50 min at 153 degrees.
2. Strain and boil 90 min.
3. Add in 1/3 of boiling hops after 30 min.
4. Add in black patent and molasses at 45 min.
5. After 60 min add in 1/3 of boiling hops.
6. At end of boil add in remaining hops.
7. Steep.
8. Strain, cold, and ferment.
9. This is based on one of the excellent recipes from Dave Baer
10. (from this digest).
11. This one came out great!
12. Apologies to Dave for what we may have done to the original.
13. Original Gravity: 1.051
14. Final Gravity: 1.018

barley, crystal malt, malt, australian dry, black patent malt, molasses, cascade hops, hops

Taken from cookeatshare.com/recipes/baer-s-stout-73460 (may not work)