BCS Stout

Black Cherry extract (1oz) added at bottling. Great winter season beer.

Brewer:	Ray Davis		Email:	davisr@riley.army.mil
Beer:	BCS Stout		Style:	Irish Dry Stout
Type:	All grain		Size:	25.0 liters
Color:	79 HCU (~30 SRM)		Bitterness:	38 IBU
OG:	1.050		FG:	1.010
Alcohol:	5.2% v/v (4.0% w/w)
Water:	Water boiled and decanted for chlorine and carbonate removal.
Grain:	7.95 lb. British lager 1.32 lb. Belgian CaraMunich 0.88 lb. British crystal 70-80L 0.53 lb. British chocolate 2.8 oz. British black patent 7.1 oz. Flaked barley
Mash:	80% efficiency
	Mash for 90 min at 154° F for 120 Min. Sparge with 170° F water until you have 26.5 liter of sweet liquor.
Boil:	90 minutes	SG 1.048	26.0 liters
	Add Irish Moss last 10 min of boil. Cool to 70° F preferably with a chiller, move to fermenter and add yeast.
Hops:	0.74 oz. Northern Brewer (8.5% AA, 60 min.) 0.74 oz. Northern Brewer (8.5% AA, 30 min.) 0.74 oz. Northern Brewer (8.5% AA, 15 min.)
Yeast:	White Labs Irish Ale yeast is my preference for this beer.
Log:	Ferment at 62 - 65° F, 5-10 days primary. Rack to secondary and ferment until FG 1.010 is reached or until Gravity is stable. Bottle with 5/8 cup corn sugar or keg and force carbonate. Age 3 weeks minimum, it will mellow and improve over the first 4 months.
Carbonation:	1.8 volumes	Keg: 5.5 psi @ 42°F
Tasting:	Traditional Irish Ale taste with slight chocolate and cherry undertones. Great tan head which lasts perfect for cold winter evenings.

Recipe posted 10/25/03.