Slickrock Stout

Based on Slickrock Imperial Stout from Charlie Papazian's The Homebrewer's Companion. This version took 3rd place in the stout category at the BURP's 7th Spirit of Free Beer Homebrew Competetion.
(Note that hopped malt extract syrup is used, so the calculated IBU figure given here is lower than actual.)

Brewer:	David Conger		Email:	-
Beer:	Slickrock Stout		Style:	Foreign-Style Stout
Type:	Extract w/grain		Size:	5 gallons
Color:	158 HCU (~48 SRM)		Bitterness:	29 IBU
OG:	1.075		FG:	1.021
Alcohol:	7.0% v/v (5.5% w/w)
Grain:	1 lb. British crystal 60L 11 oz. British black patent 5 oz. British roasted barley
Steep:	"Mash" crushed grains in 1/2 gal. 150° water for 30 mins. Drain in mini-lautuer tun and sparge with 1/2 gal. warm water.
Boil:	70 minutes	SG 1.150	2.5 gallons
	3.3 lb. John Bull dark malt extract syrup 2 lb. Amber malt extract syrup 4 lb. Mountmellick Irish Stout Kit malt extract syrup
	Add bittering hops 10 mins. into boil.
Hops:	2 oz. Northern Brewer (9% AA, 60 min.) 1 oz. Yakima Goldings (5.5% AA, 15 min.) 1.5 oz. Cascade (aroma)
Yeast:	Wyeast 1084 Irish Ale yeast - one pint starter.
Log:	08-Aug-98 - Brewed. Measured O.G.: 1.060. Pitched yeast at 73° F. Ferment at 67° F. 09-Aug-98 - Foam is blowing out of the airlock and making a mess. Next time brew a 4 gal. batch for a 6 1/2 gal. fermenter or use a blow-off tube. 10-Aug-98 - Airlock now clean, but very active. 16-Aug-98 - Racked to secondary fermenter. S.G.: 1.022. 08-Sep-98 - Primed with 3.26 oz. of corn sugar, then bottled. 23-May-99 - Yeeha! Won 3rd place in the stout category at the Spirit of Free Beer! Too bad I had to submit three of my last four bottles to the competetion.
Carbonation:	1.9 volumes	Corn Sugar: 3.40 oz. for 5 gallons @ 70°F
Tasting:	Though brewed in August, the beer was at its peak in March or April. It has wonderfully dark color. The aroma is of floral hops, rasins, and roast. The beer has a big malt flavor up front, followed by hops and a dry astringency. For next time: slightly decrease the black malt and/or roasted barley and slightly increase the caramel malt.

Recipe posted 05/25/99.