Newts Head Stout

Thick bitter/sweet roasted malt and chocolate/coffee flavors.
Drink it for strength.

Brewer:	The Newt King		Email:	-
Beer:	Newts Head Stout		Style:	Stout
Type:	All grain		Size:	10 gallons
Color:	166 HCU (~50 SRM)		Bitterness:	102 IBU
OG:	1.074		FG:	1.022
Alcohol:	6.7% v/v (5.3% w/w)
Water:	1 teaspoon gyspum in mash water and in sparge water.
Grain:	6 lb. Belgian pale 6 lb. Belgian Pilsner 6 lb. American pale 2 lb. Scottish Munich 1 lb. American victory 1 lb. Belgian Special B 1 lb. American chocolate 8 oz. American black patent 1 lb. 8 oz. Roasted barley 1 lb. Flaked barley
Mash:	80% efficiency
	Add 8 gal water to raise temp to 152f for 20 min. Remove 1.5 gal mash and boil 20 min then return to raise to 156f for 20 min. Remove 1.5 gal mash and boil 20 min then return to raise to 160f for 20 min. Sparge with 10 gal 180f water to get 13 gal sweet wort.
Boil:	90 minutes	SG 1.057	13 gallons
	Add Irish Moss last 30 min.
Hops:	1 oz. Centennial (10.5% AA, 90 min.) 1 oz. Northern Brewer (8.5% AA, 90 min.) 1 oz. Perle (10% AA, 90 min.) 1 oz. Centennial (10.5% AA, 45 min.) 1 oz. Northern Brewer (8.5% AA, 45 min.) 1 oz. Perle (10% AA, 45 min.) 2 oz. Willamette (5% AA, 15 min.) 2 oz. Saaz (aroma)
Yeast:	Burlingame Station yeast. (Like Wyeast 1968.)

Recipe posted 07/31/97.