Backwoods Brewing Co. 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!

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 LME & 0.75 lbs. Dextrose, stirring to dissolve. Return to a boil, then add 0.20 oz. of Bravo hops and boil for 60 minutes. With 30 minutes left in the boil, add 1.00 oz. Fuggle hops. With 15 minutes left in the boil add 1 Carrageenan tablet. With 10 minutes left in the boil add 1.00 oz. Fuggle Hops. At the end of the boil turn off the heat, add the remainder of the LME, stirring to dissolve. Strain 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 wort is less than 78°, and begin fermenting. Allow the beer to finish fermenting, wait about 3 more days, and then bottle or keg as desired.


OG: 1.060
FG: 1.010
ABV: 6.5%
IBUs: 20