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Jo'burg Gold Miner's Stout (beer kit + grains + hops recipe)

A robust stout, dark and strong like the miners who made Johannesburg the City of Gold. Warm but with a smooth finish. A great restorative at the end of a long, hard day. Estimated starting gravity: 1.055. ABV: about 6.5%. Makes 20 litres.



Heat a large pot of water (5-10L) to 75°C and add the crushed grains and the oatmeal to it, optionally using a grain steeping bag. Maintain temperature between 60 and 68°C (do NOT exceed 70°) and steep for 45 minutes. Strain into a pot and boil for 30 minutes WITHOUT THE LID ON THE POT. Add the lactose to the hot wort and stir to dissolve. (For an even darker and slightly stronger stout, an optional 250 grams of treacle sugar may also be added at this point.) Turn off the heat and add the hop pellets.

Cool rapidly (e.g. by placing the pot into a sink filled with cold water or ice). Add the beer kit, brew blend and the cooled wort to the fermenter, leaving the spent hops and other solids behind in the pot. Top up with cold water to 20 litres. Pitch the fermentis yeast and let ferment for 2 weeks. Discard the yeast supplied with the beer kit or put it aside for use with another brew. (Note: due to the large amount of dark, complex sugars this beer will continue to ferment slowly after bubbling has stopped. Do not bottle it too early as too much continued fermentation will take place in the bottle, leading to an over-carbonated beer.) Bottle and let mature for at least 4 weeks.

(Note: while we have taken care to check this recipe for accuracy, we can take no responsibility for any errors that might have slipped through. Check when in doubt.)

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