FrankenStout

Brewer:	Jimmy James		Email:	-
Beer:	FrankenStout		Style:	Irish Dry Stout
Type:	Extract w/grain		Size:	5 gallons
Color:	132 HCU (~43 SRM)		Bitterness:	39 IBU
OG:	1.049		FG:	1.008
Alcohol:	5.3% v/v (4.1% w/w)
Water:	1 tbsp Gypsum added to brew water. Using filtered tap water.
Grain:	12 oz. British Pale 4 oz. Wheat Malt 4 oz. British Chocolate 10 oz. Roasted Barley 12 oz. Flaked Barley
Steep:	Steeped grains in 2 gallons of 160° F water for 30 minutes. Rinsed grains with 1 gallon 160° water.
Boil:	60 minutes	SG 1.061	4 gallons
	5.65 lb. Dark Malt Extract
	Soured 3 cans of Guinness 4 days before brewing. Added this to the wort after rinsing the grains and topped off to 4 gallons. Added 1 Whirlfloc tablet at 30 minutes. The ingredient specifics for ME and Hops reflect what I actually used. Initially I planned on 5.5 lbs. Dark ME and Hops were figured for 7.5 % AA.
Hops:	1.6 oz. Bullion (7% AA, 60 min.)
Yeast:	Wyeast 1084 Irish Ale. Smacked the yeast 4 days before brewing. After 2 days added the yeast to a 750 ml starter for another 2 days.
Log:	1/12 Soured 3 cans of Guinness and smacked yeast. 1/14 Added yeast to starter. "It's Alive! It's Alive!" 1/16 Brewed. After putting in the primary, topped off to get an OG of 1.05....then I grabbed it....and I shook the hell out of it! Took the portion used for the hydro reading and stuck it in the fridge to get more crap to drop out. Bottled the cleared wort. I did this to check out the color. Less brown color than previous batch and more garnet color coming through. Next time may try adding some crystal and cutting back on chocolate or roasted barley. Smells good too.
Carbonation:	Plan on carbonating with 1 cup DME. Heard it provides tiny bubbles...singing like Don Ho. Will update as I get to this point.

Recipe posted 01/17/03.