Darkwing Duck Stout

Ingredients:

• 24oz Soured Darkwing Duck Stout (or Guinness)
• 6lb Pale Malt Extract
• 1lb Flaked Barley
• 1/2lb Roasted Barley
• 1/4lb Black Patent
• 1oz Northern Brewer Whole Hops (60 minutes)
• 1tsp Gypsum
• Irish Ale Yeast (Wyeast #1084)
  
  Place malted barley in grain bag and let sit in 2 gallons of water as the water heats to 170 degrees.
  At 170 degrees pull out the grain bag and slowly stir in light malt extract, never letting it boil and stirring constantly.
  When water achieves boil add hops and gypsum.
  With 20 minutes left, boil the soured 24 oz of Darkwing Duck Stout from previous batch, or Guinness. Soured stout is stout that was left out for a week, and then frozen. Add to wort in the carboy at the end.
  Pull wort off burner and place lid on it for cooling down to nearly room temperature. (I usually let the kettle sit in some cold water with ice.)
  After wort is chilled, add to carboy with cold water and then add yeast.
  Stir carboy mixture for a few minutes.
  Add water until mixture reaches neck of carboy.
  Seal mixture with water lock and let sit in dark CONSTANT TEMPERATURE of 70 degrees location.
  After two weeks, the mixture should be ready to be kegged (when bubbling is nearly stopped.)
  Boil 1/2 cup corn sugar in two cups water for twenty minutes and add to keg.
  Add wort to keg.
  Seal and let sit at room temp for a week.
  Chill, and place on tap.