Super Stout
- 2 lb. crystal malt
- 2 lb. patent black malt
- 1 lb. black treacle
- 3 lb. white sugar
- 3 oz. hops
- 2 small level teaspoonfuls salt
- ½ oz. citric acid - yeast - nutrient
Bring seven quarts water to 150°F. Pour into polythene pail and add the malts at once. Put in immersion heater, cover vessel with sheet polythene as directed and wrap vessel in blanket to conserve warmth. Switch on heater and maintain mash at 145°-150°F for eight hours. At this stage you may carry out starch test if you want to. Strain mash into boiler and add salt and two ounces hops. Bring to boil and simmer gently for forty minutes. Add remaining hops and simmer hard or boil for a further five minutes.
Put sugar, treacle and citric acid into the fermenting vessel and strain the mash on to it through fine muslin. Stir well, making sure all sugar is dissolved and make up to four gallons with boiling water.
Cover with sheet polythene as already directed and leave to cool to 65°-70°f. Add yeast and nutrient and leave to ferment 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 becomes ‘flat’ and then prime - add sugar to recommence fermentation - and then bottle. If draught beer of this sort is wanted merely bottle the beer when it has gone ‘flat’. Improves with keeping for six or more weeks, though it may be used as soon as all yeast has settled and the beer is clear.