SS Stout

This is a great stout that you can be drinking within 2 weeks of bottleing, but gets much better with age. This is jet black in color and tastes awesome, full body... silky... Ohhh.. it's good!!!

Brewer:	SWAT		Email:	swatskee@fcmail.com
Beer:	SS Stout		Style:	Sweet Stout
Type:	Extract w/grain		Size:	5.5 gallons
Color:	155 HCU (~47 SRM)		Bitterness:	15 IBU
OG:	1.054		FG:	1.020
Alcohol:	4.4% v/v (3.4% w/w)
Water:	Add 3.5 gallons of freezing cold water (i use distilled and put it in the freezer when you start the boil) to your fermenter for the sparge (this will bring the temp of the wort to about 76ºF (ideal for pitching yeast)
Grain:	0.68 lb. American crystal 40L 4.5 oz. American black patent 3.6 oz. British chocolate 4.5 oz. Roasted barley
Steep:	Put all grains in a nylon steeping bag and add to the 2.5 gallons of cold water and bring water to a boil. remove the bag when boiling starts.
Boil:	60 minutes	SG 1.119	2.5 gallons
	6.24 lb. Dark dry malt extract
	Add 8 tsb.(teaspoons)Gypsum when the malt extract is added.
Hops:	1.32 oz. Fuggles (4.75% AA, 60 min.) 0.43 oz. Northern Brewer (8.5% AA, 15 min.)
Yeast:	Wyeast 1084 Irish ale XL-(liquid yeast) Make sure to check the date on the yeast, if it is old, do not buy it. You will break the packet in the yeast to start it the day before you brew (it is well worth the wait though) If you use dry yeast, use 10grams. PITCH WHEN UNDER 76ºF
Log:	I started fermentation on 9/25- finished 10/3 and bottled. 10/10 tried one, couldn't wait...... it is great 10/16 it's getting better- i think i'll wait another 2 weeks....
Carbonation:	3/4 cup of corn sugar for carbonation, or 1 1/4 cup dried malt extract. (add to 16 oz. of boiling water, boil for 15 minutes
Tasting:	It is a awesome stout. I think i would add another 1/4 lb. of chocolate malt..... it would taste a lot like Samual Adams cream stout.

Recipe posted 10/17/99.