US stout #2

Minor theoretical adjustments to the previous recipe...

Brewer:	Matthew R.		Email:	mathstew@gmail.com
Beer:	US stout #2		Style:	Foreign-Style Stout
Type:	All grain		Size:	5.5 gallons
Color:	176 HCU		Bitterness:	69 IBU
OG:	1.066		FG:	1.015
Alcohol:	6.5% v/v (5.1% w/w)
Water:	RO water treated with calcium carbonate to balance pH.
Grain:	7 lb. American 2-row 3 lb. American Munich .9 lb. British Dark Crystal 135 .66 lb. American crystal 80L 1.5 lb. Roasted barley .3 lb. Flaked oats .4 lb. Flaked wheat
Mash:	76% efficiency
	Infusion mash: 150*F for 90 minutes. Add boiling water to raise mash temp to 168*F for 10 minute mashout.
Boil:	60 minutes	SG 1.048	7.5 gallons
Hops:	.5 oz. Tomahawk (14.6% AA, 60 min.) .75 oz. Amarillo (8.5% AA, 15 min.) .75 oz. Simcoe (12.9% AA, 15 min.) .5 oz. Amarillo (8.5% AA, 10 min.) .5 oz. Simcoe (12.9% AA, 10 min.) 1 oz. Cascade (5.9% AA, 5 min.) 1 oz. Cascade (aroma)
Yeast:	1 pkg Nottingham dry ale yeast, rehydrated.
Log:	Last hop addition is at flameout (0.75 oz Cascade).
Tasting:	(tasting notes to follow)

Recipe posted 03/10/10.