Dry Stout

This was the first batch of beer I have ever brewed. Without
comparison to other homebrewed beers I would have to say that it
turned out pretty good, although I felt clumsy when making the beer.
I followed the steps described in Dave Miller's, "Brewing the World's
Great Beers." I used his recipe that is listed on page 30.

Brewer:	Dan Steiner		Email:	dsteiner22@yahoo.com
Beer:	Dry Stout		Style:	Irish Dry Stout
Type:	Extract w/grain		Size:	5 gallons
Color:	107 HCU (~37 SRM)		Bitterness:	44 IBU
OG:	1.049		FG:	1.013
Alcohol:	4.7% v/v (3.7% w/w)
Water:	Store purchased bottle water with 2 tsp. of gypsum added.
Grain:	1.00 lb. Roasted barley
Steep:	Steeped roasted barley for 30 minutes @ 160 degrees
Boil:	60 minutes	SG 1.123	2 gallons
	3.3 lb. Light malt extract 2.5 lb. Light dry malt extract
Hops:	1.09 oz. Northern Brewer (11% AA, 60 min.)
Yeast:	Lab Whitbread Ale (dry yeast) - One 14 gram packet
Log:	Brewed on 3/20/99 {SG: 1.044} Pitched the yeast @ 70 degrees Transfer to carboy (secondary fermenter) on 3/26/99 {Gravity: 1.015} Bottled on 4/2/99 {FG: 1.013} - Stored at 60 degrees Aged until 4/27/99 before drinking
Carbonation:	3/4 cup corn sugar
Tasting:	The beer has a relatively aggressive taste to it. It is quite hoppy but is pretty well balanced.

Recipe posted 04/28/99.