independence stout

Toning down a stout to porter levels.

Brewer:	bertomatic		Email:	-
Beer:	independence stout		Style:	Oatmeal Stout
Type:	All grain		Size:	5 gallons
Color:	210 HCU		Bitterness:	40 IBU
OG:	1.052		FG:	1.008
Alcohol:	5.7% v/v (4.5% w/w)
Water:	City of Denver tap water, no treatment
Grain:	8 lb. British Munich .25 lb. American chocolate .25 lb. Roasted barley .5 lb. Flaked oats 2 lb. Maris Otter .25 lb. Carafa II .25 lb. Choc Wheat
Mash:	80% efficiency
	1 hour 150f start (heat off)
Boil:	60 minutes	SG 1.044	6 gallons
	.1 oz. Ground Coffee @25 .01 oz. Irish Moss @30
Hops:	1 oz. Kent Goldings (5% AA, 60 min.) 1 oz. Fuggles (4.75% AA, 30 min.) 1 oz. Kent Goldings (5% AA, 15 min.)
Yeast:	cool w/chiller to 78f pour in to bottleling bucket with fiter to remove hops drain from tap (@25% open to aireate) in to 6 gal carboy pitch with WL Irish yeast
Log:	1.050 original grav primary for 4 days 1.014 secondary gravity secondary for 6 days 1.008 final gravity
Carbonation:	Keg - forced carbonated
Tasting:	mmmmm...tasty! can't tast the coffee, but can tell it's there... just what I was going after

Recipe posted 07/13/06.