Creggan Lout Stout

Just brewed this up yesterday and it's bubbling away in the back ground.

Brewer:	Gav Mc		Email:	-
Beer:	Creggan Lout Stout		Style:	Irish Dry Stout
Type:	Partial mash		Size:	23 liters
Color:	130 HCU (~42 SRM)		Bitterness:	35 IBU
OG:	1.043		FG:	1.010
Alcohol:	4.2% v/v (3.3% w/w)
Water:	Brighton (England) Tap water is fine.
Grain:	860g British crystal 50-60L 500g Roasted barley 500g Flaked barley 500g British pale
Mash:	80% efficiency
	Do a partial mash.
Boil:	75 minutes	SG 1.099	10 liters
	1kg 500g Dark malt extract
Hops:	50g Fuggles (6.5% AA, 75 min.) 50g Kent Goldings (5% AA, 75 min.)
Yeast:	Used Safale yeast.
Carbonation:	2.0 volumes	Corn Sugar: 108g for 23 liters @ 21°C
	Hoping that the flaked barley will create good head retention. Going to go for around 2.0 volumes of carbonation on top of that. A little high for stout I know, but don't want to take the chance of having a headless stout! Also, take 500ml of the beer out of the fermenter 3 days in and let it sit in a bowl for 4 days in a room in your house. Preferably you'll want to keep it away from plants and windows as you don't want files in there. When racking into secondary, boil the beer back up to kill bacteria, cool it and transfer it into your secondary ferementer (without splashing of course). The idea is that this will impart that Guinness stale flavour into the finished brew. Haven't tried this yet but will keep you posted.
Tasting:	Will let you know when I taste it.

Recipe posted 01/04/09.