O'Farrelliegh Stout

This beer uses honey and flavored 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:	129 HCU (~42 SRM)		Bitterness:	40 IBU
OG:	1.088		FG:	1.025
Alcohol:	8.1% v/v (6.4% w/w)
Grain:	8 oz. British chocolate 4 oz. British black patent 1 lb. Flaked wheat
Boil:	60 minutes	SG 1.080	5.5 gallons
	1 lb. Light malt extract 6 lb. Dark malt extract 2 lb. Honey 2 lb. Amber malt extract
	Irish moss added last 15 minutes. 1 oz. of White Russian coffee beans, crushed and added (in hop bag) last 10 minutes.
Hops:	.5 oz. Bullion (8.5% AA, 60 min.) 1 oz. Kent Goldings (5% AA, 45 min.) 1 oz. Fuggles (4.75% AA, 35 min.) 1 oz. Willamette (5% AA, 15 min.)
Yeast:	Wyeast #1084 and bru-vigor yeast food.
Carbonation:	2.3 volumes	Corn Sugar: 4.00 oz. for 5 gallons @ 72°F
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 light malt and some hops to maintain the same approximate IBU.

Recipe posted 12/08/01.