entwined lovers' stout

A leprechaun gave me this recipe.

Brewer:	A.C.Bigham		Email:	bighamad@pilot.msu.edu
Beer:	entwined lovers' stout		Style:	Foreign-Style Stout
Type:	Extract w/grain		Size:	5 gallons
Color:	178 HCU		Bitterness:	39 IBU
OG:	1.067		FG:	1.017
Alcohol:	6.4% v/v (5.0% w/w)
Water:	Add 2 tbsp. gypsum (calcium sulfate) if you have very soft water.
Grain:	1.5 lb. American crystal 40L 0.75 lb. American black patent 0.75 lb. Roasted barley
Steep:	3 gallons, 150-155°, 30 minutes.
Boil:	75 minutes	SG 1.111	3 gallons
	4 lb. Light malt extract syrup 4 lb. Amber malt extract syrup
	1/4 tsp. powdered Irish moss added after 60 minutes.
Hops:	2 oz. Northern Brewer (8.5% AA, 75 min.)
Yeast:	WLP008- East Coast Ale Yeast
Log:	Room temperature about two weeks in primary.
Carbonation:	Batch prime with 2/3 cup Corn Sugar and bottle in about 36 half-litre brown bottles.
Tasting:	Best after bottle-conditioned at room temperature for a few months. Serve at 55-60° in an ale glass.

Recipe posted 03/27/98.