Baer's Stout

Fermentables

.25 lbs flaked barley

.25 lbs medium crystal malt

 6 lbs dark Australian malt extract

.5 lbs dark Australian dry malt

.25 lbs black patent malt

.5 cup molasses

Hops

2 oz Cascade hops (boil)

2/3 oz Northern Brewer hops (finish)

Yeast

Wyeast British ale yeast   

Procedure: 

Steep flaked barley and crystal malt for 50 minutes at 153 degrees. Strain and boil 90 minutes. Add 1/3 of boiling hops after 30 minutes. Add black patent and molasses at 45 minutes. After 60 minutes add 1/3 of boiling hops. At end of boil add remaining hops. Steep. Strain, cool, and ferment.