Happy Pig Stout

I borrowed the ingredients list from Andrew's Stout in the recipe
base, and adjusted everything to be in the middle of the style.
Attempting to brew to style - what a concept!

Brewer:	John Griswold		Email:	-
URL:	http://members.tripod.com/johngriswold/beer/
Beer:	Happy Pig Stout		Style:	Irish Dry Stout
Type:	All grain		Size:	5.5 gallons
Color:	117 HCU (~39 SRM)		Bitterness:	35 IBU
OG:	1.050		FG:	1.014
Alcohol:	4.6% v/v (3.6% w/w)
Water:	Bottled filtered spring water - and a touch of gypsum
Grain:	7 lb. American 2-row 12 oz. Belgian chocolate 8 oz. Roasted barley 1 lb. Flaked barley 8 oz. Flaked oats
Mash:	80% efficiency
	Mash in with 12 quarts @165°F (1T gypsum). Adjust to 152°F, hold for 30 minutes. Adjust to 158°F, hold until conversion is complete. Mash out to 165°F, transfer to lauter tun. Sparge with 5 gallons to collect 6.5 gallons in the kettle. The sparge was a little sticky because of the oats and flaked barley.
Boil:	60 minutes	SG 1.037	7.5 gallons
	I added a gallon of water over the course of the boil to offset evaporation. My first batch with a new 170K BTU burner. Learned to watch more carefully for boilovers.
Hops:	2 oz. Kent Goldings (5% AA, 60 min.)
Yeast:	SSC English Ale yeast in a one-pint starter
Log:	Brewed Feb 21, 1999. Fermentation at 58°F-62°F. Bottled March 6, 1999.
Carbonation:	1/3 C priming dextrose, roughly 2 3/4 oz. Perhaps a little much? This calculates out to about 2.1 volumes

Recipe posted 03/06/99.