Cúchulainn's Warp-Spasm

The first warp-spasm seized Cúchulainn, and made him into a monstrous thing, hideous and shapeless, unheard of. His shanks and his joints, every knuckle and angle and organ from head to foot, shook like a tree in the flood or a reed in the stream. His body made a furious twist inside his skin, so that his feet and shins switched to the rear and his heels and calves switched to the front... On his head the temple-sinews stretched to the nape of his neck, each mighty, immense, measureless knob as big as the head of a month-old child... he sucked one eye so deep into his head that a wild crane couldn't probe it onto his cheek out of the depths of his skull; the other eye fell out along his cheek. His mouth weirdly distorted: his cheek peeled back from his jaws until the gullet appeared, his lungs and his liver flapped in his mouth and throat, his lower jaw struck the upper a lion-killing blow, and fiery flakes large as a ram's fleece reached his mouth from his throat... The hair of his head twisted like the tange of a red thornbush stuck in a gap; if a royal apple tree with all its kingly fruit were shaken above him, scarce an apple would reach the ground but each would be spiked on a bristle of his hair as it stood up on his scalp with rage.

Brewer:	BBQ Bob		Email:	bbqbob@bobsbeerandbbq.com
URL:	http://bobsbeerandbbq.com
Beer:	Cúchulainn's Warp-Spasm		Style:	Irish Dry Stout
Type:	All grain		Size:	5.0 gallons
Color:	268 HCU		Bitterness:	44 IBU
OG:	1.058		FG:	1.014
Alcohol:	5.7% v/v (4.5% w/w)
Water:	Irish Spring Water
Grain:	7 lb. 8 oz. British pale 8 oz. American chocolate 12 oz. British black patent 1 lb. 8 oz. Roasted barley 1 lb. Flaked barley 1 lb. Flaked oats
Mash:	68% efficiency
	mash @ 150 for 60 min. Sparge @ 170
Boil:	60 minutes	SG 1.045	6.5 gallons
	Irish Moss @ 15 to go in the boil
Hops:	1.25 oz. Fuggles (4.75% AA, 60 min.) 1.00 oz. Willamette (5% AA, 40 min.) .75 oz. Fuggles (4.75% AA, 2 min.) 1.0 oz. Willamette (5% AA, 2 min.)
Yeast:	WLP004 Irish Ale
Carbonation:	nitrogen
Tasting:	None like it! Creamy! Best stout I've ever had!

Recipe posted 02/12/08.