Bernie the Stout

Stout recipe of my own derivation, using some of the basic guidelines in Daniels' _Designing Great Beers_

Brewer:	Trent Hill		Email:	-
Beer:	Bernie the Stout		Style:	Irish Dry Stout
Type:	Partial mash		Size:	5 gallons
Color:	106 HCU (~37 SRM)		Bitterness:	39 IBU
OG:	1.045		FG:	1.010
Alcohol:	4.5% v/v (3.6% w/w)
Water:	Boiled approx. 3.5 gallons of water the night before and picked up 3 gallons of distilled to supplement. Added 1/2 tsp. gypsum at mashing.
Grain:	2.00 lb. American 2-row 1 lb. Roasted barley 8 oz. Flaked barley 8 oz. Wheat malt
Mash:	50% efficiency
	Followed guidelines in BYO article on mini-mashing. Used a 2-gallon pot to mash grains with 4 1/2 qts. water at 168°. Stabilized temperature at 155° and popped the mash pot into warm oven. Mashed for an hour, checked for starch conversion, felt very satisfied. Had mild catastrophe in lautering and collecting first runnings (colander fell into runnings), but sorted that out OK. Sparged into colander with 2 gallons of 170° water. Very, very inefficient process--probably at around 33%.
Boil:	60 minutes	SG 1.065	3.5 gallons
	3.5 lb. Light dry malt extract
	Irish moss 45 min. into boil
Hops:	1.75 oz. Northern Brewer (7.4% AA, 60 min.) .5 oz. Kent Goldings (aroma)
Yeast:	Wyeast British Ale #1098. Made pint starter, fermented it fully, poured off runoff and pitched yeast.
Log:	Pitched yeast at 70° at 12 midnight on 9/16. Was actively fermenting by 5 pm the following day. Racked to secondary on 9/23, bottled on 9/30. Maintained temperatures between 66° and 70° throughout primary and secondary fermentation.
Carbonation:	3/4 cup corn sugar added at bottling.
Tasting:	10/12/03--Had a couple of bottles with dinner. A great stout. Balanced bitterness from the roast barley and hops, with rich malty undertones and a smooth, slightly fruity finish.

Recipe posted 10/13/03.