O'Farrelliegh Stout

This beer uses honey and coffee beans to create a rich, full
flavored beer. It does need to spend a lot of time in the bottle to
balance out the flavors. Before the edit, the beer began to taste
good about three months after bottling. With the higher alcohol
content, I suspect this beer will be best between 6 months and a year.

Brewer:	Brian Farley		Email:	versleten_1@yahoo.com
Beer:	O'Farrelliegh Stout		Style:	Imperial Stout
Type:	Extract w/grain		Size:	5 gallons
Color:	154 HCU (~47 SRM)		Bitterness:	22 IBU
OG:	1.094		FG:	1.025
Alcohol:	8.9% v/v (7.0% w/w)
Grain:	8 oz. British chocolate 4 oz. British black patent 8 oz. Flaked wheat
Boil:	60 minutes	SG 1.157	3 gallons
	10 lb. Dark malt extract 2 lb. Honey
	Irish moss added last 15 minutes. 2 oz. of coffee beans, ground for a percolator and added last 15 minutes.
Hops:	1 oz. Bullion (8.5% AA, 60 min.) 1 oz. Kent Goldings (5% AA, 45 min.) 1 oz. Willamette (5% AA, 30 min.)
Yeast:	Wyeast #1084 and bru-vigor yeast food.
Carbonation:	2.0 volumes	Corn Sugar: 3.19 oz. for 5 gallons @ 72°F
	Last time, the Grolsch style caps all blew off when I opened them (used four ounces that time.) I'm going to try three ounces this time.
Tasting:	This is an edit of my original recipe which turned out pretty well. I felt that the flavor was more in line with a higher alcohol beer, so I added some malt and some hops to maintain the same approximate IBU.

Recipe posted 04/16/02.