Stouting Private Starbuck

Here is a variation of a Coffee Stout recipe sent to me by
my brother Greg (those of you in the Chicago area, he is the
owner of Brewing Company 9 -- a BOP @ 773-472-9999). It's a
tried and true recipe and should be quite pleasing.
I'm told that it ages beautifully (optimal at 6 - 12 months
after brewing if stored between 54 to 76 degrees -- mine
will age at room temperature). I've had great success with Brown Ale's in the past, and this is my first Stout venture.
By the way, it's named in honor of the movie my wife was
watching while I was brewing ("Saving Private Ryan").
It's a bit goofy, but then again so am I!

Brewer:	Garret Olson		Email:	gmocep@aol.com
Beer:	Stouting Private Starbuck		Style:	Coffee Stout
Type:	Extract w/grain		Size:	5 gallons
Color:	82 HCU (~31 SRM)		Bitterness:	35 IBU
OG:	1.065		FG:	-
Alcohol:	-
Water:	I used store-bought "drinking water."
Grain:	0.72 lb. Roasted barley 2.2 oz. Starbucks French Roast Coffee 3 oz. Black Patent Malt
Steep:	In a muslin bag, steep the barley, black patent, and coffee for 30 minutes at 155 - 160 degrees. The coffee should be a very, very course grind.
Boil:	40 minutes	SG 1.108	3 gallons
	8.5 lb. Pale Malt Extract
	Once grains are removed, increase heat to bring to full boil and add pale malt extract. At boil, add Northern Brewer (2 oz) slowly. After 30 minutes of boil (with 10 minutes left) add 1 teaspoon Irish Moss. After 40 minutes, remove from heat and cool.
Hops:	2.0 oz. Northern Brewer (8.5% AA, 60 min.)
Yeast:	I used a VERY fresh batch of White Labs Irish Ale Yeast. I just followed the insturctions on the vial and did not make a starter batch. I pitched the yeast once the wort got to 74 degrees. My carboy when into a tub of water and ice to maintain 64 - 74 degree range (I live in Phoenix and it's summer time! A brewer's nightmare!)
Log:	I reracked to a secondary fermentor (5 gallon carboy) after four days in the primary. I left as much sludge behind as possible. Try to disturb as little as possible. I used a three-piece air lock, covered with a shirt (to keep light out), and kept at 72 degrees. I was able to sample a small amount. While it's a long way from complete, this batch seems to have the beingings of a huge success! Time will tell.

Recipe posted 06/12/99.