Cotton Mouth Stout

My fifth brew ever, and first attempt at a stout. I'll make this one
again, with little or no adjustment. It has a nice full head, creamy
texture, smooth drinkability, a bit of a coffee flavor. Based on a
recipe found here (sorry can't remember which one.)

Brewer:	Bill Ryno		Email:	billryno@execpc.com
URL:	http://www.execpc.com/~billryno
Beer:	Cotton Mouth Stout		Style:	Irish Dry Stout
Type:	Extract w/grain		Size:	5 gallons
Color:	160 HCU (~48 SRM)		Bitterness:	25 IBU
OG:	1.056		FG:	1.020
Alcohol:	4.7% v/v (3.7% w/w)
Water:	1 tsp Burton water salts at start of boil (I use soft city water)
Grain:	.5 lb. American crystal 60L .5 lb. American chocolate .5 lb. Roasted barley .5 lb. Flaked barley
Steep:	Place cracked grains in grain bag, and drop in a pot of cold water. Heat water, and remove from heat just before boil. Sparge grains. (Well, really just run hot tap water through the grains and into the pot. I think this is not really sparging!)
Boil:	40 minutes	SG 1.094	3 gallons
	3.3 lb. Dark malt extract, Northwestern 3 lb. Dark dry malt extract, Northwestern
	1/2 tsp Irish Moss added at 15 min. to end of boil
Hops:	1.5 oz. Target (8.1% AA, 40 min.)
Yeast:	1 pk. Edme dry ale yeast, started in 1 cup of boiled and cooled water
Log:	Primary: About 3 days. OG=1.054 Secondary: About 5 days. FG=1.020
Carbonation:	Bottling: Use 3/4 cup corn sugar Conditioning: About 5 days at 60-70° F Cellaring: 2 weeks plus. It's getting better as time goes on!
Tasting:	Smooth, creamy, nice bite when swallowed. A short while after swallowing the mouth sweetens up a bit. Remarkable, really. I've been drinking it since 2 days after bottling, and it's GREAT!

Recipe posted 01/12/99.