Black Cat Stout is a medium to full-bodied black Stout (ale). The use of the nitro pour helps round out the acridness and lets the chocolate and coffee flavors dominate.
5 Gallon yield, malt extract recipe
2 cans Munton’s Dark Malt Extract (3.3 lbs. each)
1 lb. Munton’s amber DME
1 lb. Caramel Malt 80L/90L, milled (for steeping)
½ lb. Roasted Barley, milled (for steeping)
¼ lb. Black Patent Malt, milled (for steeping)
¼ lb. Chocolate Malt, milled (for steeping)
2 oz. Fuggle hop pellets (AA = 5-6%)
½ Tbs. Irish Moss, reconstituted
UK Ale Yeast (White Labs # WLP004, WLP005, or WLP028) or your favorite ale yeast
Heat 2-3 gallons of water to 175 degrees. Turn off heat and steep the milled grains in a muslin or nylon bag for 10-15 minutes, then remove the grains and bring the liquid to a boil. Turn off heat and stir in the malt extract and DME until completely dissolved. Return to a boil, set a timer for 60 minutes, and add one ounce of the Fuggle hops. When there are 30 minutes remaining on the timer, add another ½ ounce of the hops. When there are 15 minutes remaining on the timer, add the final ½ ounce of hops and the reconstituted Irish Moss. After boiling, cool to 80 degrees or less and top up with water to just over 5 gallons before adding yeast. Aerate well and ferment at 68-70 degrees Fahrenheit. Be careful to avoid over-attenuation; chill when target gravity has been reached. OPTIONAL: Top up secondary fermenter with your favorite coffee, brewed strong and black.
O.G. = 1.062-1.064
F.G. = 1.014-1.016
ABV = 6.3%