Winter Bear Stout is my take on Scott Russell‘s clone recipe in his excellent book, North American Clone Brews. Not being a huge fan of Fuggles hops I opted for Styrian Golding, Kent Golding, and Bramling Cross.
Winter Bear Stout
5 gallons, all-grain
Ingredients:
7lbs Pale Malt
8oz Roasted Barley
8oz Dark (90ºL) Crystal Malt
4oz Chocolate Malt
1oz Styrian Golding
1oz UK Kent Golding
1oz Bramling Cross
Procedure:
Crush grains. Heat 3 gallons of water to 165°F. Dough in grains and hold 90 minutes at 152°F. Heat 3.75 gallons water to 167°F. Begin runoff and sparge. Bring to a boil, add Styrian Golding. Boil 30 minutes and then add Kent Golding. Boil another 30 minutes and Bramling Cross. Chill to 80°F and take a hydrometer reading. Pour into a sanitized fermenter, splashing well to aerate. Pitch Irish ale yeast, seal and ferment at 65 – 68°F for 2 weeks. Rack to secondary, condition 3 to 4 weeks. I transferred this to a clean keg and pressurized to 15 PSI for about 5 days before tapping.
OG: 1048
