Ready for Chef's

This is named hoping it will be ready for a party on 12 March 00,
at my friend Chef's place.

Brewer: Morgan Pierceheart Email: morgan_piercehrt@hotmail.com
Beer: Ready for Chef's Style: Sweet Stout
Type: Extract w/grain Size: 1.625 gallons
Color:
178 HCU
Bitterness: 20 IBU
OG: 1.059 FG: 1.018
Alcohol: 5.3% v/v (4.2% w/w)
Grain: 4 oz. American crystal 40L
2 oz. Dextrine malt (Cara-Pils)
2 oz. American chocolate
1 oz. American black patent
5 oz. Roasted barley
Boil: 75 minutes SG 1.097 1 gallons
2 lb. Light malt extract
50g Starter (Light DME in 1 pt, figured into vol calc)
pinch of irish moss in last 15 minutes of boil.
Hops: 14g Fuggles (5.1% AA, 60 min.)
6g Chinook (12% AA, 1 min.)
5g Chinook (aroma)
Yeast: Wyeast 1028 (London Ale) starter used see above.
Log: Brew date: 17 FEB 00
Carbonation: 2.0 volumes Honey: 25.1g for 1.25 gallons @ 70°F
45g of lactose added to priming bucket.

Recipe posted 02/18/00.