Instructions: Crack and steep specialty grains at 150 degrees for about an hour in 1/2 gal water. Sparge with 1.5 gallons of 165 degree water. Add the extract and gypsum. When boiling, add the hops. Boil for one hour. Add the lac- tose to the boil for the last 15 minutes. Ive tried to duplicate Xingu, but reduce some of the roast barley bite. I think Ive succeeded, though I havent done a side by side comparison. I believe that Xingu is whats known in the UK as a milk stout, as I believe that lactose is used to add body and to very slightly sweeten the flavor.

Original Gravity: 1.042
Final Gravity: 1.021 Primary Ferment: 3-7 days Secondary Ferment: 7-14 days

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