8004 - Chocolate Irish Stout

Brewer:	Bill Elwell		Email:	homebrewer_99@yahoo.com
Beer:	8004 - Chocolate Irish Stout		Style:	Irish Dry Stout
Type:	Extract w/grain		Size:	5.25 gallons
Color:	124 HCU (~41 SRM)		Bitterness:	13 IBU
OG:	1.052		FG:	1.012
Alcohol:	5.1% v/v (4.0% w/w)
Water:	My practice is to place 4 gals of PUR filtered tap water in the freezer for 4-5 hours prior to brewing to get icy cold and use as top off water.
Grain:	8 oz. Pale Malt 12 oz. Chocolate 4 oz. Black Patent 4 oz. Roasted Barley
Steep:	Crush grains and steep in 1 gal of water at 160F for 40 minutes. Sparge grains with same amount and temp of steep water. Boil quantity is 2 gals.
Boil:	60 minutes	SG 1.135	2 gallons
	5 lb. 8 oz. Extra Light DME
	3 tsp Irish Moss 1 tsp Gypsum 3 tsp Yeast Nutrient
Hops:	1.65 oz. Kent Goldings (4.6% AA, 60 min.)
Yeast:	Yeast was 2 vials of WLP004 Irish Ale yeast (washed from #7034).
Log:	BREW DATE: 21 Jan 08 Crush grains and steep in 1 gal of water at 160F for 40 minutes. Sparge grains with same amount and temp of steep water. Boil quantity is 2 gals. At boil add: 8 oz XLDME, KEG hops, gypsum and yeast nutrient. Boil 30 mins. Add Irish Moss. Boil 15 mins and remove from heat. Add 5 lbs XLDME and Fuggles hops. Steep for 15 mins. Sparge wort on way to primary. Top off to 5.25 gals. TEMP: 58F OG: 1.056 (14) FG: 1.012 14 Feb 08: Temp: 66F / Gravity: 1.012. Tastes great, smooth. Ready to keg. Make this again, but reduce the Chocolate malt to 10 oz and add 2 oz Roasted Barley.
Carbonation:	18 Feb 08: Kegged. Shook keg for 5 mins at 30psi.
Tasting:	10 Apr 08: Tastes pretty good. Pours with a great head, but slowly subsides. Little head retention. 12 Apr 08: Same notes. 19 Apr 08: Granddaughter and boyfriend visited for a week. This keg is almost gone. It still tastes great. I think I will add some wheat for head retention in next batch.

Recipe posted 04/19/08.