KOB Stout

St. Patrick's Day is in two months and I want to have a stout ready. This is the Irish stout I hope to have ready by then. The Hallertau hops are only added because I have had them in my fridge forever and this seems like the perfect chance to use them with another, stronger hop.

Brewer:	KOB		Email:	k03019454@hotmail.com
Beer:	KOB Stout		Style:	Irish Dry Stout
Type:	All grain		Size:	4.8 gallons
Color:	107 HCU (~37 SRM)		Bitterness:	46 IBU
OG:	1.050		FG:	1.018
Alcohol:	4.1% v/v (3.2% w/w)
Water:	I'm using filtered tap water. I'm also adding 2tsp. of gypsum to the boil water.
Grain:	6 lb. American 2-row 1 lb. Roasted barley 1.5 lb. Flaked barley
Mash:	65% efficiency
	I will be doing a single step mash with a target of 152F.
Boil:	60 minutes	SG 1.040	6 gallons
	1 lb. Cane sugar
Hops:	1 oz. Northern Brewer (9.3% AA, 60 min.) .5 oz. Hallertau (4.6% AA, 60 min.)
Yeast:	My yeast will be Nottingham ale yeast. I hope to ferment this stout at around 60-65 degrees so to prevent unwanted alcohols ruining my flavor.
Log:	Fermenting around 68F. The 90 min. mash temp. was a little high early but ended around 150F. I bottled on 1/30. Plan to let carbonate at room temperature for 3 weeks then move to cellar for about 4 weeks.
Tasting:	At 2/25/07 the beer is processing nicely. Since I used a pound of cane sugar, the aging process is expected to be extended somewhat. There is a taste of apple cider mixed with the roasted barley. This is probobly because the beer is still a little green and requires further aging. St. Patrick's Day is in 18 days but there is a party to kick off the "season" on 03/03. The beer will be good enough to serve by then but should be even better by 03/17.

Recipe posted 02/27/07.