Sablefish Stout

I wanted to brew an Irish style stout. I tried to mimic water from Dublin.

Brewer:	Ophiodon		Email:	ophiodon@attbi.com
Beer:	Sablefish Stout		Style:	Irish Dry Stout
Type:	Partial mash		Size:	5 gallons
Color:	127 HCU (~41 SRM)		Bitterness:	11 IBU
OG:	1.048		FG:	1.005
Alcohol:	5.5% v/v (4.3% w/w)
Water:	Water filtered through a Pur water filtration system. Added 2.5tsp Gypsum. Water characters extremely close to Dublin with exception of hardness.
Grain:	2 lb. British pale 1 lb. 8 oz. American crystal 40L 12 oz. British black patent 5 oz. Roasted barley
Mash:	75% efficiency
	Single step infusion of all grains. Crushed grains added to 1gallon of 168°F water. Temperature maintained at 157°F for 60 minutes. Sparged with 1.5 gallons of 170°F water
Boil:	60 minutes	SG 1.096	2.5 gallons
	3 lb. 5 oz. Light malt extract
	Malt extract syrup added to sweet wort and boiled 1hr. Hops added at top of boil (0 minute) and at 45 minute. 1/4tsp Irish Moss added at 45 minute.
Hops:	.75 oz. Kent Goldings (5% AA, 60 min.) .5 oz. Kent Goldings (5% AA, 15 min.)
Yeast:	Wyeast 1084
Log:	Pitched yeast at 90°F, S.G. 1.045. Primary 1 week. Secondary 2.5 weeks, F.G. 1.005. Kegged in Mini-Keg system with .5lb corn sugar. In Keg, 2 weeks.
Tasting:	Tastes very good. Next time will add a pound of dry malt extract for more body. Also add rice to increase head retention.

Recipe posted 07/18/02.