Deep Shaft Stout
Freeminer Brewery, Cinderford, Gloucestershire, UK
Dry Stout recipe for 5 Gallons
¾ lb roast barley
1 lb flaked barley
6 lb pale malt extract syrup
1½ oz Styrian Goldings hops, 60 minutes from end of boil
Irish ale yeast
¾ cup corn sugar (for priming)
Crush grains and steep with flaked barley in three gallons of water. Bring up to 170°F and remove grains and flaked barley. Dissolve malt extract in brewing water. Bring to a boil and add hops. Boil for 60 minutes. Remove from heat, top off with enough cold water to make five gallons, and cool to 70°F. Transfer to fermenter. Aerate, and add yeast. Ferment for a week or until finished, at 65-70°F. Dissolve ¾ cup corn sugar into finished beer and finish in sturdy bottles. Allow two weeks to carbonate at room temperature, then chill and enjoy.