Holiday Stout

Seasons Greetings!

Here's what's in the tank at my house right now:

5 pounds Munton's 2-row
5 pounds Munich
1 pound Special Roast
1 pound Special B
1/2 pound black patent malt
1/2 pound roast barley
1 pound flaked oats
16 ounces unsulphered molasses
2 ounces cinnamon sticks
1 pot of coffee, double strength

Mash at approximately 150 degrees for an hour, 1 quart/pound. Sparge with 3 gallons at 140 degrees plus.

The brew is for 60 minutes, with the cinnamon added 20 minutes before end of boil. The coffee is added immediately after end of boil. The molasses went in around boil also. Gypsum and Irish moss as usual.

There is only one hop addition, at boil:
1 ounce Amarillo 8%
1 ounce Willamette 4.6% (substitute Fuggles if necessary)
I'm using a lager yeast for this one, fermenting at 64 degrees.

This mash smelled great, very spicy. The first runnings tasted like molasses, and I hadn't added any yet! I usually do a cinnamon stout for the holidays, and this year I thought a few extra ingredients would be fun. The pound of Special B is more than I usually add to a recipe, and the Special Roast is a new addition too. The OG was around 1.077, which should yield a fairly high ABV. I'll keep you posted on that. Photos next week!