Black Irish

Good, not very alocholic stout, my house brand so to speak.

Brewer:	-		Email:	-
Beer:	Black Irish		Style:	Irish Dry Stout
Type:	All grain		Size:	5 gallons
Color:	159 HCU (~48 SRM)		Bitterness:	31 IBU
OG:	1.044		FG:	1.012
Alcohol:	4.1% v/v (3.3% w/w)
Water:	Bottled spring water.
Grain:	6 lb. British pale 1.5 lb. Flaked Barley 1 lb. British chocolate .5 lb. British roast barley
Mash:	68% efficiency
	Single step @150°. After one hour open lid and add one cup of plain (not vanilla) yogurt. Recover and let sit for one day. Bring mash up to mash out at 168° for ten minutes, then sparge at 170°. Collect six gallons.
Boil:	90 minutes	SG 1.037	6 gallons
	Tsp. Irish Moss with 15 minutes left in boil.
Hops:	1 oz. Kent Goldings (5% AA, 60 min.) .5 oz. Kent Goldings (5% AA, 20 min.) .5 oz. Kent Goldings (5% AA, 7 min.)
Yeast:	Wyeast 1084 made a starter with one ounce of dme at start of boil.
Log:	Primary 5 days @ 65°, secondary 10 days @ 60° with one tsp. gelatin.
Carbonation:	2.2 volumes	Keg: 14.4 psi @ 50°F Dried Malt Extract: 5.91 oz. for 4.5 gallons @ 70°F

Recipe posted 03/16/02.