Pitch Black Dry Irish Stout

Brewer:	New Hõp Brewing Co.		Email:	mindfloss@yahoo.com
Beer:	Pitch Black Dry Irish Stout		Style:	Irish Dry Stout
Type:	Extract w/grain		Size:	5 gallons
Color:	203 HCU		Bitterness:	35 IBU
OG:	1.052		FG:	1.013
Alcohol:	5.1% v/v (4.0% w/w)
Grain:	15 oz. British black patent 8 oz. Roasted barley
Steep:	Heat 3 gal. tap water to 160ºF ± 10ºF and steep roasted barley and black patent malt for 30 minutes. Strain out grains and bring water to boil.
Boil:	60 minutes	SG 1.087	3 gallons
	3.3 lb. Dark malt extract 2 lb. Dark dry malt extract
	Remove from heat and add LME and DME. Bring wort back to boil and add hops. Boil for 60 minutes. Add gelatin finings. Remove from heat and cool to 75ºF. Add wort to 1 quart moderately strong coffee and 2.25 gallons water in fermenter.
Hops:	1 oz. Galena (13% AA, 60 min.)
Yeast:	Pitch WLP004 White Labs Irish Ale Yeast and aerate.
Log:	Brewed 7/15/06. After three weeks in primary, SG was still at 1.022. Racked to secondary and pitched more yeast from a starter. After one more week, bottled at FG 1.013.
Carbonation:	Naturally carbonated and bottle conditioned using 3/4 cups corn sugar boiled in 1 pint of water.
Tasting:	Excellent dry roasted character with nice coffee undertones. Pours with a large (3 fingers) tan head. Perhaps slightly watery. Next time use a yeast starter from beginning.

Recipe posted 09/08/06.