Mild Stout
- 1 lb. dried light malt extract
- 2½ lb. caramelized dried malt extract
- 2 lb. dark brown sugar
- 2 tablespoonfuls black treacle
- level teaspoonful salt
- level teaspoonful citric acid
- 2 oz. hops - yeast - nutrient
Boil hops and salt in about a quart of water for fifteen minutes. Take out bag, squeeze when cool enough and pour hop-water into fermenting vessel.
Add malts, citric acid, sugar and treacle and make up to two gallons with boiling water. Stir well to ensure sugar and malts are dissolved and allow to cool to 65°F -70°F. Add yeast, nutrient and cover as directed and leave to ferment in a warm place for six-eight days.
If using hydrometer, take readings after five days until 1.005 is recorded and then bottle. If hydrometer is not being used, allow fermentation to go on until beer goes ‘flat’ and then prime - add sugar to recommence fermentation as directed and then bottle. If draught beer of this sort is needed, merely allow fermentation to go on until beer goes ‘flat’ and then bottle.