Double J Cream Stout

Brewer:	Jim Johnson		Email:	Brewman64@webtv.net
Beer:	Double J Cream Stout		Style:	Sweet Stout
Type:	Extract w/grain		Size:	5 gallons
Color:	148 HCU (~46 SRM)		Bitterness:	23 IBU
OG:	1.051		FG:	1.017
Alcohol:	4.4% v/v (3.4% w/w)
Grain:	1 lb. British crystal 50-60L 1 lb. British chocolate 4 oz. Roasted barley 4 oz. Flaked barley
Steep:	Grains placed in pot of cold water in hop bag and water brought almost to boil before removing bag.
Boil:	60 minutes	SG 1.085	3 gallons
	6 lb. Amber malt extract
	10 oz. Maltyo-dextrine powder added. 1 tsp. Irish moss added 45 minutes into boil.
Hops:	1.5 oz. Fuggles (4.75% AA, 60 min.) .5 oz. Fuggles (4.75% AA, 30 min.)
Yeast:	Dry "London ale" yeast
Log:	1 week in primary at least 3 weeks in secondary
Carbonation:	3/4 cup corn sugar used for batch prime
Tasting:	Next time I will use more roasted barley (maybe double) and add lactose at priming time (about 10oz.)

Recipe posted 12/20/99.