Ben Dubh Stout

Ben Dubh literaly translated means "Black Mountain". I'm looking forward to enjoying this during the winter.

Brewer:	Beer Lords		Email:	galloway@netscape.net
URL:	http://www.nfbl.org
Beer:	Ben Dubh Stout		Style:	Imperial Stout
Type:	Partial mash		Size:	4.5 gallons
Color:	134 HCU (~43 SRM)		Bitterness:	50 IBU
OG:	1.080		FG:	1.020
Alcohol:	7.7% v/v (6.0% w/w)
Water:	7 gallons Jackson County well water.
Grain:	8 lb. British pale 8 oz. Dextrine malt (Cara-Pils) 6 oz. British chocolate 6 oz. British black patent 6 oz. Roasted barley 8 oz. Smoked Malt
Mash:	70% efficiency
	Brought 3.5 gallons of water up to 150° and added grains. Mashed at 148° for one hour. Mashed out at 165°. Sparged w/ 3 gallons 170°.
Boil:	75 minutes	SG 1.065	5.5 gallons
	3 lb. Light malt extract
	Usually add Irish Moss at 45 minute, didn't see the need for this one. I will use 4 TBS Polyclar when I rack to the secondary
Hops:	2 oz. Kent Goldings (5.1% AA, 60 min.) 1 oz. Kent Goldings (5.1% AA, 45 min.)
Yeast:	White Labs Edinburgh. Should have used at least a one quart starter, but didn't.
Log:	Fermented 10 days. Racked to secondary for 1 week. Primed and bottled. After 1 week at room temp, will cold condition @65° for several weeks, if not months.
Carbonation:	3/4 cup corn sugar to prime.
Tasting:	TBA

Recipe posted 09/11/00.