Timothy Leary's Irish Stout

Brewer:	Olde Phenomian		Email:	wortsbrewing@cyberportal.net
Beer:	Timothy Leary's Irish Stout		Style:	Irish Dry Stout
Type:	All grain		Size:	5 gallons
Color:	100 HCU (~35 SRM)		Bitterness:	42 IBU
OG:	1.052		FG:	1.014
Alcohol:	4.9% v/v (3.9% w/w)
Water:	Pre-boil 170°F sparge water & treat with 88% lactic acid to 5.2 pH.
Grain:	8 lb. 8 oz. Harrington American 2-row 8 oz. HB British brown 8 oz. American chocolate 8 oz. Dark Roasted barley 4 oz. Flaked barley (not toasted)
Mash:	71% efficiency
	Dough-in @ 136°F in 13-1/2 Qts water, stirring 3 min to 128°F hold 5 min; add heat for 15 min stirring constantly for temp of 152°F, hold for 90 min rest; Add heat and knock-out at 168°F for 5 min.
Boil:	90 minutes	SG 1.040	6.5 gallons
	@ 90 min add 1/2 cup malto-dextrine powder; @ 60 min add 1/4 tsp licorice extract powder (or 1/2" licorice stick) @ 20 min add 32 oz soured stout; @ 10 min add 1 tsp. re-hydrated Irish moss powder.
Hops:	2 oz. East Kent Goldings (5.3% AA, 75 min.)
Yeast:	YCKC A13 Guiness starter from slant.
Log:	Primary for 7 days @ 68°F; secondary 1 day 35°F; Keg.
Carbonation:	"Stone" carbonate at 10 psi, dispense at ~55°F.
Tasting:	Flavor/sourness was best after ~3weeks in the keg.

Recipe posted 02/06/98.