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Cúchulainn's Warp-Spasm

The first warp-spasm seized Cúchulainn, and made him into a monstrous thing, hideous and shapeless, unheard of. His shanks and his joints, every knuckle and angle and organ from head to foot, shook like a tree in the flood or a reed in the stream. His body made a furious twist inside his skin, so that his feet and shins switched to the rear and his heels and calves switched to the front... On his head the temple-sinews stretched to the nape of his neck, each mighty, immense, measureless knob as big as the head of a month-old child... he sucked one eye so deep into his head that a wild crane couldn't probe it onto his cheek out of the depths of his skull; the other eye fell out along his cheek. His mouth weirdly distorted: his cheek peeled back from his jaws until the gullet appeared, his lungs and his liver flapped in his mouth and throat, his lower jaw struck the upper a lion-killing blow, and fiery flakes large as a ram's fleece reached his mouth from his throat... The hair of his head twisted like the tange of a red thornbush stuck in a gap; if a royal apple tree with all its kingly fruit were shaken above him, scarce an apple would reach the ground but each would be spiked on a bristle of his hair as it stood up on his scalp with rage.

Brewer: BBQ Bob Email: bbqbob@bobsbeerandbbq.com
URL: http://bobsbeerandbbq.com
Beer: Cúchulainn's Warp-Spasm Style: Irish Dry Stout
Type: All grain Size: 5.0 gallons
Color:
268 HCU
Bitterness: 44 IBU
OG: 1.058 FG: 1.014
Alcohol: 5.7% v/v (4.5% w/w)
Water: Irish Spring Water
Grain: 7 lb. 8 oz. British pale
8 oz. American chocolate
12 oz. British black patent
1 lb. 8 oz. Roasted barley
1 lb. Flaked barley
1 lb. Flaked oats
Mash: 68% efficiency
mash @ 150 for 60 min. Sparge @ 170
Boil: 60 minutes SG 1.045 6.5 gallons
Irish Moss @ 15 to go in the boil
Hops: 1.25 oz. Fuggles (4.75% AA, 60 min.)
1.00 oz. Willamette (5% AA, 40 min.)
.75 oz. Fuggles (4.75% AA, 2 min.)
1.0 oz. Willamette (5% AA, 2 min.)
Yeast: WLP004 Irish Ale
Carbonation: nitrogen
Tasting: None like it! Creamy! Best stout I've ever had!

Recipe posted 02/12/08.