Weasel Breweries™
Recipes:
Elephant Man Stout™
Back Label
Text:
In remembrance of the lovable English freak that coined such
memorable phrases as, "I am not an animal!" "Your children are so
beautiful!" and the eternally poignant "Oh bloody jesus! Please!
Stop it!" Weasel Breweries proudly presents John Merrick Elephant
Man Sout. This tragically freakish, yet oddly pleasing concoction
is another Full Metal Hoopajoop from the macabre Monks of Ann Arbor
Abbey.™
Extract and
partial mash. Smooth English stout with strong chocolate follow-up.
Makes 5 gallons. Elapsed time: 1.5 hours.
- 10 lbs. Dark
malt extract
- 1.5 lbs.
cracked British Crystal Malt
- 0.5 lb. cracked
Black Patent Malt
- 0.5 lb. cracked
Black Roasted Barley
- 2 oz. pelleted
Perle hops (bittering)
- 0.5 oz. pelleted
Hallertau hops (flavoring)
- 12 oz. semi-sweet
chocolate (flavoring)
- 1 tsp. Irish
Moss (optional)
- 0.5 tsp.
Yeast nutrient (optional)
- 0.5 tsp.
Chillguard (optional)
- 1 package
dry Nottingham Ale Yeast
In a 30 liter
stainless steel brew pot, bring 20 liters cold water to a boil.
Meanwhile, add
5 liters cold water to a 20 liter stainless steel sparge pot. Place
specialty grains in muslin or nylon sparging bag and add to water.
Begin heating. When temperature reaches 180 F, turn off heat and
sparge grains for an additional five minutes. Then, remove bag and
squeeze remaining tasty goodness from bag using a collander and
a large bowl. Discard grains.
When brew pot
reaches boil, begin stirring water and add malt extract. Stirring
will prevent the malt extract settling to the bottom of the pot
and burning. Next, add the contents of the sparging pot. Stir a
few more times for good measure. Inhale.
Turn on the
heat and bring the mixture to a boil again. When boiling, the mixture
forms a foam layer which can rise out of the pot and burn on your
stove. Be careful to avoid this. It is messy and difficult to clean.
Boil the wort
for 60 minutes, adding ingredients at the following intervals:
Start of
boil: Bittering hops - 2.0 oz. Perle
45 minutes:
Flavoring hops - 0.5 oz. Hallertau, Chocolate, Irish Moss, Yeast
nutrient
60 minutes:
Stop boil
Cool the wort
to 85 F or lower before adding yeast. Cool the wort as quickly as
possible to prevent infection. Leave wort in primary fermenter until
fermentation subsides (about a week). Leave wort in secondary fermenter
for an additional two to three weeks. Bottle and age to taste. (Weasel
Breweries recommends a minimum of two months. More is better.)
1st brewed 19
December 1997.
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