Mickey's Stout

This beer was built to impress a fellow Irish friend of mine. He drank damn near the whole batch. Very dark with excellent roasted character and head retention for days. Maltiness balanced very evenly with assertive hopp character.

Brewer:	Mike Trump		Email:	spamtoaster@beer.com
Beer:	Mickey's Stout		Style:	Foreign-Style Stout
Type:	All grain		Size:	6 gallons
Color:	147 HCU (~46 SRM)		Bitterness:	60 IBU
OG:	1.059		FG:	1.012
Alcohol:	6.0% v/v (4.7% w/w)
Water:	All brewing water filtered with activated carbon 20 micron filtration system.
Grain:	8 lb. American 2-row 1 lb. Wheat malt 8 oz. Belgian Special B 8 oz. Belgian chocolate 1 lb. Roasted barley 1 lb. 8 oz. Flaked barley
Mash:	80% efficiency
	I use a 10 gal. Got cooler, single infusion mash system. Strike grist with 4.75 gal. CASO4 treated water at 161 F. Mash should stabalize at around 150 F. Mash for aprox. 1 hour. It's hard to iodine test this dark stuff, so use your best judgement. Usually, one hour is ample time. Sparge with around 6 gal. water. I usually mashout at around 170 F and sparge with 170 F water.
Boil:	60 minutes	SG 1.047	7.5 gallons
	Irish Moss at the beginning of the boil. Copper Immersion Chiller used to chill to yeast pitching temp.
Hops:	1 oz. Bullion (8.5% AA, 60 min.) 1 oz. Perle (8% AA, 60 min.) .75 oz. Willamette (5% AA, 15 min.)
Yeast:	Wyeast Labs 1084 Irish Ale yeast in starter culture. Pitched at high krausen.
Log:	Primary: Glass - 5 days Secondary: Glass - 7 days Bright Tank: Glass - 7 days, added silica gel to b.t. day one.
Carbonation:	Before you make your first hop addition, save off 1.75 quarts of the unhopped wort. Place this in your fridge and use it to prime.
Tasting:	Mmmmmm.... Good....

Recipe posted 09/05/99.