stout

this was a free beer and we put all of the grains we enjoy in this stout. got the roasted flavor from the amber and special b. great mouthfeel, high in alc., but of course with us and shitloads of flavors from the different grains used!!!!

Brewer:	rob and rob		Email:	rober104@hotmail.com
Beer:	stout		Style:	Sweet Stout
Type:	All grain		Size:	22 gallons
Color:	208 HCU		Bitterness:	28 IBU
OG:	1.078		FG:	1.028
Alcohol:	6.5% v/v (5.1% w/w)
Water:	tap water, hard nj water
Grain:	29 lb. 8 oz. British pale 5 lb. German Pilsner 6 lb. 3.5 oz. German Vienna 4 lb. 7 oz. British amber 2 lb. Belgian Special B 3 lb. American black patent 5 lb. British chocolate
Mash:	86% efficiency
	dough in with 168 degree hot water to raise mash to 156 degrees.rest mash for 90 minutes, then raise temp to 170 degrees while stirring mash. rest for 20 minutes. vorlauf for 10 minutes.sparge with 170 degree hot water to collect 25 gallons.
Boil:	60 minutes	SG 1.069	25 gallons
Hops:	4 oz. Fuggles (4.75% AA, 60 min.) 1.2 oz. Fuggles (4.75% AA, 40 min.) 1.8 oz. Kent Goldings (5.6% AA, 40 min.) 1 oz. Willamette (5% AA, 40 min.) 3 oz. Kent Goldings (5.6% AA, 20 min.) 3 oz. Kent Goldings (aroma)
Yeast:	white labs burton yeast, and white labs english ale yeast.put both tubes in 1000 ml flask with 1.050 dme starter. dropped magnet and put on mag stir plate for two days. then put 1000ml flask into 4000ml flask with 1.050 dme starter. drop magnet in flask and put on stir plate for two days.then draw off half gallon into own starter with airlock.then draw off 1000ml into flask isolate that stater.add 1.060 dme to 4000ml flask.drop in magnet and put on stir plate. on brew day put teaspoon of yeast nutrient into 4000ml flask, 1/2 teaspoon into half gallon jug, 1/2 teaspoon into 1000ml flask. give 1000 ml flask to fellow homebrewer, pitch 4000ml flask and half gallon jug into fermenter. beer bubbles in a hour!!!!! beautiful yeast and extremely heathly!!!!!! by the way use stainless steel stone to aerate the beer in fermentor before closing the lid.
Log:	ferment @ 67 degrees for one week. dump yeast from conical. taste beer , get gravity. ferment one more week than put in 5 gallon kegs and condition @ 40 degrees . try to let beer sit for at least a month before you consume. yea right.
Carbonation:	force carb with 14 psi on cold keg for 5 to 10 minutes while rocking keg on workbench.
Tasting:	nice roast flavor, great mouthfeel, malty sweet but not too sweet.serve beer with beer gas and a stout faucet. great head ,very dark and good alc content.

Recipe posted 11/05/01.