I've altered a bit to how we used to make it--It was very bitter and inclined to be a bit cloudy, not that you really tell with a dark beer! It's a lot smoother this way! We used to boil the crushed black malt, you can if you want an easy life but its much nicer if you just heat it a bit!
5 Gallons Dublin Dark Stout www.thebrewshop.com 0161 480 4880
1. 1.8kg Dark liquid malt extract
2. 1 kg Brewing Sugar
3. 55g Galena or Northern Brewer (Packed in Foil in 110g just use half the packet)
4 25g Goldings hops
5. 250g Crystal Malt
6 350g Black Malt crushed
Boil 1 , 3 and 4 in as much water as possible( about three gallons is best but you can use much less)
After 40 mins boil strain off into a clean sterilised bucket and add no 2 . Stir well to dissolve
While the hops and malt are boiling heat the grains 5 and 6 in a pan with water--as much water as you need! About 4 pints should be ok, it needs to be like a soup...Heat slowly until it nearly boils. Then strain off through a stainless sieve or a straining bag. Don't squeeze it too much! Wash it out with a couple pints of very hot water if you want. Boiling the grains gives a very harsh bitter flavour so stop sooner rather than later!.
Add the liquor that comes off the grain into the big pan with the rest of the malt and hops while it's boiling if you can, otherwise boil it for about 10 mins and add it later to the strained malt and hops.
Make up to 5 gallons with cold water and leave to cool below 24 C.
Add yeast and leave to ferment for about 7 days or until all signs of fermentation have finished.(Bubbles stop rising)
-Syphon off into a barrel or bottles using ½ teaspoon of sugar per pint to prime bottles or 50 to 100 g to a pressure barrel.
Leave in a warm place for 5 days then into a cool place to clear----Cheers!
LIke all stouts and dark beers it does change with time, we think it needs about a month in the bottle to get the proper flavour!Feel free to copy this recipe and hand it friends but please leave this line on www.thebrewshop.com email@example.com