xmas beer

gistfile1.txt

Better Not Pout Stout — Ben VanderMeer
(5 gallons/19 L, all-grain)
OG = 1.068  FG = 1.020
IBU = 21  ABV = 6.1%
Best of Show, Great Arizona Homebrew Competition 2010 
(151 entries)

Ingredients
10.5 lbs. (4.9 kg) US 2-row malt
1.75 lbs (0.79 kg) crystal malt (80 °L)
5.0 oz (0.14 kg) black patent malt
7.0 oz (0.20 kg) chocolate malt
4.0 oz (0.11 kg) roasted barley
6.0 oz (0.17 kg) flaked oats
5 AAU East Kent Goldings hops (60 mins)
    (1.0 oz./28 g of 5% alpha acids)
0.5 oz. (14 g) Cascade hops (15 mins)
1.0 lb. (0.45 kg) clover honey (15 mins)
1 tbsp. cinnamon (15 mins)
1 tbsp. nutmeg (15 mins)
2.0 oz. (57 g) freshly grated ginger (15 mins)
2 tsp allspice (15 mins)
0.75 tsp. cloves (15 mins)
orange zest (from 3 medium sweet oranges) (15 mins)
1 tsp. brewing salts (in brewing liquor) 
1 tsp. Irish moss (10 mins)
2 packets of Danstar Nottingham dried yeast

Step by Step 
Oatmeal stout base. Mash 60 minutes at 155 °F (68 °C). Collect 7.0 gallons (26 L). 90-minute boil. Ferment at 68 °F (20 °C) for 7 days, secondary at 68 °F (20 °C) for 7 days.