Kilts in the Wind Stout
"9 lb. domestic 2-row malt 3 lb. 12.00 oz. Munich light (10L) 1 lb. 8.00 oz. kiln amber malt 8 oz. special B malt 4 OZ. chocolate malt 4 oz. pale chocolate malt 1 oz. carafa 1 oz. organic fuggle hops 2 oz. wildharvested chaga mushroom pieces, reserved 2 oz. Mountain Rose Herbs organic herbal coffee, reserved - oZ. organic mugwort, reserved 1 oz. organic yarrow leaf and flower 1/2 tsp. organic Irish moss 1 package Organic Imperial Yeast Tartan (A31) or other Scottish yeast Reusable hop bags, or several large cotton muslin bags 20 minutes T oz. chaga mushroom pieces 1 oz. organic herbal coffee 1/2 oz. organic mugwort 10 minutes 1/2 tsp. organic Irish moss Flame out / 0 minutes 1 oz. chaga mushroom pieces 1 oz. organic herbal coffee F oz. organic yarrow 1/2 oz. organic mugwort"
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A rich and robust stout infused with chaga mushroom, herbal coffee, and organic herbs for a unique Scottish twist. Earthy, nutty, and slightly bitter with layers of complex flavors.
ingredients
- 9 lb. domestic 2-row malt
- 3 lb. 12.00 oz. Munich light (10L)
- 1 lb. 8.00 oz. kiln amber malt
- 8 oz. special B malt
- 4 oz. chocolate malt
- 4 oz. pale chocolate malt
- 1 oz. carafa
- 1 oz. organic fuggle hops
- 10 oz. chaga mushroom pieces
- 2 oz. Mountain Rose Herbs organic herbal coffee
- 1 oz. organic yarrow leaf and flower
- 1/2 tsp. organic Irish moss
- 1 package Organic Imperial Yeast Tartan (A31) or other Scottish yeast
- Reusable hop bags, or several large cotton muslin bags
steps
- 1.
Begin by steeping the grains in hot water to create a rich malt base.
- 2.
Add the chaga mushroom, herbal coffee, mugwort, and yarrow during different stages of the brewing process for unique flavor profiles.
- 3.
Boil the wort with hops, Irish moss, and additional chaga mushroom and herbal coffee for added depth.
- 4.
Ferment with Scottish yeast for a traditional finish.
- 5.
Bottle and enjoy after aging for several weeks.
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