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Expected grain efficiency (1-100):

Batch Size (US gallons):

Beer's Name: Slow Elk

Style: Stouts and Porters
Substyle: (Sweet Stout)

Original Gravity:	1.065
Final Gravity:	1.022
Alcohol (ABV):	5.57%
Calories (per 12 oz.):	219
Total IBU (Bitterness):	22
SRM (color):	39

Ingredients: (Portions for a 5 gallon batch)
	0.4 lbs.	Oats, Flaked (USA)	Extract
	6.6 lbs.	Malt syrup, Light (USA)	Extract
	0.25 lbs.	Black Patent Malt (UK)	Extract
	0.4 lbs.	Chocolate Malt (USA)	Extract
	1.5 lbs.	Crystal 80L (USA)	Extract
	1.25 oz.	East Kent Goldings	(Pellets% AA) Boil time 60 min.
	1 oz	Irish Moss	Extract
	6 oz.	White Labs English Ale (WLP002)	Yeast (Ideal ferm. temp: 65-68°F)

Directions:

Steep specialty grains in about 3 gallons of water at 150� to 155� F for 30 minutes. Remove grains, and add malt syrup and bring to a boil. Add 1.25 ounces Kent Golding hops and 1 teaspoon Irish moss and boil for 60 minutes. When done boiling, strain out hops and add the wort to cool water in a sanitized carboy to fill to the 5-1/2 gallon mark. Add your yeast when the wort is 75� to 80� F, and aerate well. Let the wort cool to about 68� F over the next few hours and ferment at 66� to 70� F until complete (normally 7 to 10 days).

All-grain option
Replace Coopers malt extract with 7.5 pounds of pale malt. Mash grains together for 60 minutes at 155�. Collect enough wort to boil for 90 minutes and have 5.5 gallons yield. Decrease boiling hops to 1 ounce (5 AAU) to account for increased hop extraction efficiency in a full boil. The remainder of the recipe is the same as the extract.

Primary Fermentor: 5 days

Secondary: 2 weeks

In Bottles: 2 weeks