Irish Cream Stout

makes 5 gallons

6.6 -lbs Dark Malt Syrup
1 -lb Flaked Barley
¾ -lb Roasted Barley
1 -tsp Burton Water salts (Not Included, Order Seperatly)
1½ -oz. Northern Brewer Hops (boil 60 minutes)
¾ - cup corn sugar for bottling
A01 House Yeast

original gravity 1.050
final gravity 1.014
alcohol content 5.0%
Steep crushed malted grain in 2 gallons of 150° water (tap water is about 130°) for 30 minutes. Don’t fret the temp too much, relax. Remove the grain from the hot water with a strainer, then bring water to a boil. When boiling starts, remove pot from burner and add 1 cup Malt syrup. Return to a boil, then add boiling hops and Brewing salts and boil for 60 minutes. Then add remainder of malt syrup and stir to mix, wait 10 minutes to sanitize. Fill your sanitized carboy with 2 gallons of cold water. Strain the hot wort into the carboy and top off to the 5 gallon mark. Add yeast when beer is less than 78°, and ferment and bottle as ususal. Flavor will improve with aging!