Roasted Stout

This stout should be creamy with alot of roasted tones.
I was also trying to get an outrageously thick head.

Brewer:	Mark Griswold		Email:	griswold@med.unc.edu
Beer:	Roasted Stout		Style:	Foreign-Style Stout
Type:	All grain		Size:	5 gallons
Color:	277 HCU		Bitterness:	27 IBU
OG:	1.068		FG:	1.010
Alcohol:	7.5% v/v (5.9% w/w)
Water:	Carbon filtered and added 1 tsp. of Gypsum
Grain:	9 lb. American 2-row .5 lb. American crystal 60L .25 lb. American chocolate .5 lb. American black patent 2 lb. Roasted barley 1 lb. Flaked barley
Mash:	74% efficiency
	Mashed in a cooler at ~150°F for 60min. Sparged with 180°F Water for ~30min.
Boil:	70 minutes	SG 1.068	5 gallons
	1 bar of Brewer licorice for 30min 1 Tsp of Irish Moss for 10min
Hops:	1 oz. Cascade (6% AA, 60 min.) 1 oz. Fuggles (4.75% AA, 15 min.)
Yeast:	Wyeast #1056 in a 1 pint starter of DME

Recipe posted 02/09/98.