"Abby Road" Black Ale

This was an idea I got from 1554 Black Ale from NBB. Think Breakfast Beer.

Brewer:	ROKSNGR BREW		Email:	loneleigh@hotmail.com
Beer:	"Abby Road" Black Ale		Style:	Black Ale
Type:	Extract w/grain		Size:	4 gallons
Color:	251 HCU		Bitterness:	70 IBU
OG:	1.080		FG:	1.030
Alcohol:	6.4% v/v (5.1% w/w)
Water:	Tap water from EBMUDD here in the bay area.
Grain:	0.88 lb. Belgian CaraMunich 7.0 oz. Belgian chocolate 7.0 oz. British black patent 0.88 lb. Roasted barley
Steep:	I steeped 1 lb caramunich, 1/2 lb roasted barley, 1/4 chocolate and 1/4 lb black patent in a bag for about 40 minute before it started to boil. After adding the extract and brown sugar I decided it wasn't dark enough, so I added more choc, barley and patent for an additional 25 minutes while boiling. It added a deeper black color and the additional malty, nutty flavor I was looking for.
Boil:	60 minutes	SG 1.107	3 gallons
	6.19 lb. Light malt extract 0.88 lb. Brown sugar
	I also added 4 oz maltodextrine before the boil. At the last 10 minutes I added 1 tsp irish moss & fresh ginger slices, 1 stick of cinnamon, 1 oz of orange peel, and 8 whole cloves. Which I couldn't even tell when I tasted it.
Hops:	0.88 oz. Chinook (12% AA, 60 min.) 0.88 oz. Chinook (12% AA, 45 min.) 1.76 oz. Willamette (5% AA, 30 min.)
Yeast:	1 package of nottingham ale yeast.
Log:	Brew Date: Oct 13,2003 Secondary: Oct 18,2003 (taste more like an imperial stout now) Bottled:
Carbonation:	Corn sugar (3/4 C)
Tasting:	Oct 18, 2003 Taste like an imperial stout. No hint of ginger/cinnamon/orange peel/cloves at all. The nuttiness has mellowed but a nice roasted barley flavor comes through. Thick mouth feel. Strong!

Recipe posted 10/13/03.