Leopold's Stout

Leopold's Stout is a simple, easy stout that matures quickly. Smooth and roasty, it'll keep your beer-loving friends coming back for more! Best served on draught, but I keg-condition this instead of force-carbonating, as the conditioning yields a creamier head of smaller bubbles.

Brewer:	Bob Davis - Three Hounds Aleworks		Email:	bob@reconstructinghistory.com
URL:	http://www.freewebs.com/nq3x
Beer:	Leopold's Stout		Style:	Irish Dry Stout
Type:	Extract w/grain		Size:	5.5 gallons
Color:	105 HCU (~36 SRM)		Bitterness:	22 IBU
OG:	1.044		FG:	1.012
Alcohol:	4.2% v/v (3.3% w/w)
Grain:	12 oz. British crystal 50-60L 1 lb. Roasted barley
Steep:	Grains cracked and steeped in muslin sacks, sparged with 170°F liquor to yield 3-3.5 gallons of liquor in the kettle.
Boil:	60 minutes	SG 1.070	3.5 gallons
	6 lb. Light malt extract
	Use the late-addition method for extract, adding half the extract at commencement of boil and remainder just before flameout. IBUs with that method should be ~30. Yeastex and Whirlfloc added at 45 minutes.
Hops:	1.5 oz. Willamette (5% AA, 60 min.)
Yeast:	I like this with Nottingham Ale dry yeast, but a good Irish Ale liquid yeast works well, too.
Carbonation:	Keg-condition for a target of 2 volumes of CO2.

Recipe posted 03/02/08.