Backwoods Brewing Company Ridge Run Stout - Extract Version


An oatmeal stout with NW  character. A gentle note of coffee, finished with notes of chocolate and roasted barley- you just can't go wrong!

5 gallon extract with grain recipe
6.6 lbs. Liquid Malt Syrup       
0.75 lbs. Corn Sugar                
0.75 lbs. Black Malt
0.75 lbs. Roasted Barley
0.50 lbs. Chocolate Malt
0.50 lbs. Flaked Oats
0.20 oz. Bravo hops (boil 60 minutes)
1.0 oz. Fuggle hops (boil 30 minutes)
1.0 oz. Fuggle hops (boil 10 minutes)
1 tsp Irish Moss (boil 60 min)  
¾ cup corn sugar for bottling
Imperial A09 Pub Yeast
original gravity   1.060
final gravity      1.010
alcohol content   6.5%
IBU’s :  20

Steep crushed malted grain in 2-3 gallons of 150°-160° water for 30 minutes.  Remove the grain from the hot water with a strainer, then bring wort to a boil.  When boiling starts, remove pot from burner and slowly add 1 cup of the liquid malt extract and 0.75 lbs. corn sugar a bit a time, stirring to dissolve.   Return to a boil, then add 0.20 oz. of Bravo hops and 1 tsp. Irish Moss and boil for 60 minutes.   With  30 minutes left in your boil, add 1.0 oz. Fuggle hops.  Add 1.0 oz. Fuggle hops for the last 10 minutes of the boil.   At the end of the boil turn off the heat, add the remainder of the liquid malt syrup and stir until all malt is dissolved.  

 Strain the hot wort into a fermenter filled with 2 gallons of cold water top off to the 5.5 gallon mark.  Add yeast when the temperature of your beer is less than 78°, and begin fermenting.  Allow the beer to finish fermenting, wait about 3 more days, and then bottle or keg your beer.