New Year Stout

I just finished up making a spiced holiday ale with an amber base, so
I thought I would make another using a stout as the base.. (had left
over spices) The OG on this came out to be 1.056 at pitch, and it
smells terrific.

Brewer:	Doug Kunc		Email:	dekunc@rocketmail.com
Beer:	New Year Stout		Style:	Sweet Stout
Type:	Partial mash		Size:	5 gallons
Color:	155 HCU (~47 SRM)		Bitterness:	28 IBU
OG:	1.064		FG:	1.010
Alcohol:	6.9% v/v (5.4% w/w)
Grain:	4 lb. British pale 8 oz. Wheat malt 1 lb. American crystal 90L 12 oz. British chocolate 8 oz. British black patent
Mash:	70% efficiency
	Brought 6.75 qt Water to 185° poured over grains in lauter tun. Temp dropped to 154°, gave 'em a good stir and let sit for 1 hr Sparged with 10 qt 170° water, collecting 4 gallon of wort at 1.063 (adjusted)
Boil:	60 minutes	SG 1.080	4 gallons
	4 lb. Amber malt extract
	As wort was coming to boil, added 4lb can of Amber malt extract, this brought gravity to 1.083. When wort reached boil, added 1 oz Boullion 9.8% AA pellets. For the rest of the 60 min boil additions look like this: 15 min remaining: 1/2 oz Fuggle 5.5% AA Plug Flower 1 tsp Irish Moss 5 min remaining : 1/2 cup Lactose (for that smooth mouth feel) 10 Min Steep after boil add: 1/2 oz Fuggle 5.5% AA Hop Plug Spice reduction described below
Hops:	1 oz. Bullion (8.5% AA, 60 min.) .5 oz. Fuggles (4.75% AA, 15 min.) .5 oz. Fuggles (aroma)
Yeast:	Standard Munton's Dry Ale Yeast, started at last 15 mins of boil in 1/3 cup 115° water
Log:	Spice Reduction: In 2 cup Water, mix the following, and simmer for the full duration of the boil (1 hr) 1/2 cup Pure Maple Syrup 1/2 cup Orange Blossom Honey 1 tsp Fresh Crushed Allspice 1 tsp Fresh Crushed Clove 1 tsp cardamom 1 tsp Nutmeg 6 Crushed Juniper Berries 4 Cinnamon Sticks (3" each) Zest of 2 Large Oranges Zest of 1 Medium Lemon Mix all this together in the water and let it simmer while the wort boils, then add it with the last 1/2 oz Hops after the boil is complete.

Recipe posted 11/29/98.