Cream Stout

Got this recipe from Fred Bruce. Thank you very much. Fantastic recipe.

Brewer: Two TKE's Brew Email: rp_1122@hotmail.com
Beer: Cream Stout Style: Sweet Stout
Type: Extract w/grain Size: 6 gallons
Color:
166 HCU (~50 SRM)
Bitterness: 19 IBU
OG: 1.060 FG: 1.018
Alcohol: 5.4% v/v (4.2% w/w)
Grain: 1 lb. American crystal 20L
8 oz. Dextrine malt (Cara-Pils)
8 oz. American chocolate
4 oz. American black patent
1 lb. 4 oz. Roasted barley
Steep: Steep at 155 degrees for 15 minutes.
Boil: 60 minutes SG 1.060 6 gallons
7 lb. Light dry malt extract
Add Irish Moss to the last 15 minutes of the boil.
Hops: 2 oz. Fuggles (4.1% AA, 60 min.)
Yeast: Wyeast London Ale (#1028)
Log: Primary in plastic for 4 days. Rack to glass secondary for 17 days. Fermented at room temperature.
Carbonation: 1 cup corn sugar and 1/2 lb. lactose.
Tasting: Very smooth, chocolatey, and creamy. Jet black in color and delicious.

Recipe posted 01/19/00.