By: Mark Allen
Style: American Stout
OG: 1.073
FG: 1.02
Recipe Type: All Grain

• 24 lbs 2 row
• 2 lbs black malt
• 1 lb chocolate malt
• 1 lb cafara III
• 1 lb crystal 120
• 1 lb black barley
• 8 oz lactose sugar
• 1 oz centennial and 1 oz summit for bittering
• 1 oz each of cascade for flavor and aroma
• 1 lb fresh roasted / ground.
• wyeast American Ale II (in all recipes, just re-pitch).

• Single temp mash is fine.

• Typical ferment time, AA II tends to burn out in a bit over 2 weeks.

• This stout is huge. Lots of dark malt with a bit of sweetness from the lactose sugar. The coffee stands out just enough and really adds a great roundness with the very dark stout.