Puckstopper Stout

Brewer:	Gus Rappold		Email:	epic8383@aol.com
Beer:	Puckstopper Stout		Style:	Irish Dry Stout
Type:	All grain		Size:	10 gallons
Color:	131 HCU (~42 SRM)		Bitterness:	31 IBU
OG:	1.051		FG:	1.010
Alcohol:	5.3% v/v (4.2% w/w)
Water:	Began with soft water, chlorine filtered and two tsp. of Calcium Carbonate added to mash.
Grain:	12 lb. British pale 1 lb. British black patent 1.5 lb. Roasted barley 1.5 lb. Flaked barley
Mash:	89% efficiency
	I ground my grain too fine and had to add a pound of oat hulls to fix a stuck sparge.
Boil:	60 minutes	SG 1.046	11 gallons
	Rehydrated Irish Moss added 30 min. before strike.
Hops:	1.5 oz. Fuggles (4.6% AA, 60 min.) 2 oz. Kent Goldings (5.1% AA, 60 min.)
Yeast:	Wyeast London Ale cake from previous 5 gallon extract kit batch, It's an easy way to build up the yeast for 10 gallons and not waste the starter wort!
Log:	Brewed on Feb. 21, 2001
Carbonation:	Will force carbonate.

Recipe posted 02/21/01.