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Grain: |
Malt Extracts: |
| 1/2 lb. Marris Otter | 4.6 lb. Pale Malt Extract Syrup |
| 1/2 lb. Crystal 120 | 2 lb. Dark Malt Extract Syrup |
| 1/2 lb. Roasted Barley | 1 lb. Briess Sparkling Amber DME |
| 1/2 lb. American Victory | 1 lb. Lactose |
| 1/4 lb. Belgian Special B | Hops: |
| 1/4 lb. Special Roast | 1/2 oz. NZ Hallertau Hops (60 min.) |
| 1/4 lb. Chocolate Rye | 1/2 oz. NZ Hallertau Hops (30 min.) |
| 1/4 lb. Melanoidin | 1/2 oz. Mt. Hood Hops (10 min.) |
| 1/4 lb. Munich | 1/2 oz. Mt. Hood Hops (Knock Out) |
| 1 tsp Brew Saltz 1 tsp Irish Moss | 16 oz Brewed Expresso (Not Included) |
Wyeast 1084 Irish Ale Yeast |
| Instructions: |
| Smack the Activator according to instructions on back of the yeast package. Put grains in grain bag or muslin bag. Put 2 gallons of filtered water along with Brew Saltz in brew pot and heat to 163* F. Turn off heat and add grain bag. (Do not add grains to water above 165* F.) Let temp rest down to 122* F stirring grain bag gently from time to time. (about 25 minutes) Leave pot uncovered during this time. After the wort has reached 122* F, slowly heat back up to 155* F, turn off heat and remove grain bag. Let Drain. Do Not Squeeze Grain Bag! Rinse grains by slowly pouring 2 cups of HOT tap water over top of grain bag. Discard grains. Add 1 gallon of water. Add malt extracts and lactose then bring to a boil. Make note of the time in which your boil starts and add ½ oz. of the NZ Hallertau Hops. Make sure your boil is a calm boil, do not boil too hard. After 30 minutes of boil, add the remaining ½ oz. of NZ Hallertau Hops. Boil for 20 more minutes and add ½ oz. of the Mt. Hood Hops along with the Irish Moss. Boil for a final 10 minutes, add the remaining ½ oz. of Mt. Hood Hops, turn off heat and let steep for 3-4 minutes. Cool the wort and add to fermenter on top of 2 gallons of very cold water. HINT: 8 Lbs of good filtered ice = 1 gallon of water. Top off to 5 gallons. After the temperature cools to 80*F or cooler, open the yeast package and pour the contents on top of the wort. Ferment 7-10 days at 68*-72*F. At bottling time, rack into bottling bucket, Add 16 oz. of expresso (use an expresso maker and preferably organic expresso beans). Heat 12 oz of water and 7/8 cup dextrose in microwave for 2 minutes, then add to bottling bucket. Stir gently but thoroughly. Bottle and cap. Store at room temperature 7 - 10 days, then chill as needed and enjoy. You can also go from primary to secondary after 4-5 days. Add the 16 oz. of expresso at this time and let ferment an additional 7-9 days. |
Do you like the Lucky 8's Stout? Order it online!
#1033 Lucky 8's w/ Wyeast Activator |
$49.99 |
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Shipped 2nd Day Priority Mail with cold pack on Liquid Yeast |
(Coffee not included) | |
Lucky 8's with SAFALE #04 |
$45.99 |
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Add a Muslin Grain Bag (NOT INCLUDED) |
$.85 |
|
#1904 One Shot Priming Sugar (5 OZ) |
$.99 |
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