Ridge Run Stout -extra

Steep crushed malts & grains in 2-3 gallons of 150°-160° water for 30 minutes. Remove the grain from the hot water with a strainer, then bring wort to a boil. When boiling starts, remove pot from burner and slowly add 1 cup of the liquid malt extract and 1.0 lbs. corn sugar a bit a time, stirring to dissolve. Return to a boil, then add 1.0 oz. of Chinook hops, 1.0 tsp. gypsum, (water hardener, use in Guinness Clones), and 1 tsp. Irish Moss and boil for 60 minutes. With 30 minutes left in your boil, add 1.0 oz. Fuggle hops. Add 1.0 oz. Fuggle hops for the last 10 minutes of the boil. At the end of the boil turn off the heat, add the remainder of the liquid malt syrup and stir until all malt is dissolved. Let sanitize for 10 minutes. Cool with wort chiller. Strain the hot wort into a fermenter filled with 2 gallons of cold water top off to the 5.5 gallon mark. Add yeast when the temperature of your beer is less than 78°, and begin fermenting. Allow the beer to finish fermenting, wait about 3 more days, and then bottle your beer, using 0.75 c. corn sugar dissolves and sanitized in 1.25 cup water, (8 min boil).

Brewed 9/27/15 OG = 1.06
Racked 10//5/15 Gravity = 1.016
Bottled 10/24/15 FG = 1.016

Color is close to target; mineral comes through with water adjunct. Initial flavor is smooth, with the mineral bite. Bottle condition for 2 wk. before next taste.