Batch 20

Dizzy Lizard Big Black Stout v2

• 2 cans (6.6 lbs) Light LME
• 1 can (3.3 lbs) Dark LME
• 1 lbs Chocolate malt
• 8 oz Roasted barley
• 8 oz Coffee Malt
• 8 oz Crystal 90 malt
• 12 oz Dextrine malt
• 1 oz spalt hops
• 1 oz golding hops
• 1 tube white labs WLP 007 Dry English ale yeast
• 5 oz priming sugar

Brought 3 gallons of water to ~160 F, added the grain bag, removed from heat, and let sit for 45 minutes. Added 1 gallon of hot water and returned to heat. Brought to 180F, removed from heat, added LME, returned to heat. Brought to 190F, added golding hops, and started 1 hour timer. At 10 minutes, added the spalt hops. Cooled in a sink full of cold water to 90F. Transferred to fermenter and added cold water to 5 gallons. Pitched at 80F.

IG = 1.090 @ 80F = 1.092 @ 68F

Started with Dad