Fortnight Stout

Fortnight hops are created from a blend of five U.S. hop varieties, this recipe incorporates this wonderful hop into a standard stout, resulting in a smooth roasty malt flavour with a beautiful hop aroma and finish. One to enjoy in both winter and summer.

2.5kg Liquid Light Malt Extract
1kg Liquid Dark Malt Extract
100g Roasted barley malt
300g Chocolate malt
10g Amber malt
35g EK Goldings Hops (5.5% AA) ‐ 60 min boil
30g Fuggles Hops (4.5% AA) ‐ 0 min boil
60g Fortnight Hops (%AA) – Dry Hop
Safale S‐04, MJ M42 or WY1084 Irish Ale Yeast
Whirlfloc/Brewbrite (Optional)

1. A day before, place 10‐15 litres of water in closed containers in a fridge and chill.
2. Steep Grains for 20‐30 mins with 1.5 litres of hot tap water (not boiling).
3. Strain liquid into a large saucepan. Rinse grain with another 1 Litre of hot tap water into the saucepan, and discard grain.
4. Add another 4 litres of water and 1 kg liquid dark malt (approx.) to the saucepan, and bring to the boil whilst stirring.
5. Add 35g EK Goldings hops.
6. At the end of the 60 minutes, turn off the heat and add 30g Fuggles.
7. Add the rest of the malts and stir to dissolve. Place the saucepan in a sink of cool water for 10‐15 minutes.
8. Pour the contents of the saucepan into the fermenter, and top up to 23 litres with chilled and tap water to reach a starting temperature of 20‐22°C. Stir vigorously to aerate.
9. Add yeast and ferment as close as possible to 20°C.
10. On day 4 of fermentation, open fermenter and add in 60g Fortnight hops, preferably in a hop sock. Replace lid and continue fermentation as per usual.

Bottle or keg when gravity is consistent over two days.