Christmas Stout

I set out to brew a moderately strong stout with an assertive chararter. I wanted to avoid excessive bitterness, and so I used
choclate dried malt extract and roasted barley, rather than using a lot of black patent. One of my brewing mentors suggested that using a wheat extract would result in a smoother finish. We'll see!

Brewer:	Brendan		Email:	-
Beer:	Christmas Stout		Style:	Irish Dry Stout
Type:	Extract w/grain		Size:	5.1 gallons
Color:	185 HCU		Bitterness:	31 IBU
OG:	1.052		FG:	1.012
Alcohol:	5.2% v/v (4.1% w/w)
Water:	I always use boiled and cooled tap water in my brews. Added 1 tsp. gypsum.
Grain:	1 lb. American crystal 40L 2 oz. British black patent 1 lb. Roasted barley
Boil:	60 minutes	SG 1.106	2.5 gallons
	1 lb. 4 oz. Light dry malt extract 3 lb. Dark dry malt extract 1 lb. Wheat extract 4 oz. Muntons Chocolate
	Added 1 tsp. Irish Moss 20 minutes from the end of the boil
Hops:	1 oz. Fuggles (5% AA, 60 min.) 1 oz. Target (8.8% AA, 60 min.) .5 oz. Kent Goldings (5% AA, 15 min.)

Recipe posted 12/23/01.