Liam's Lullaby

A fill-bodied Irish Stout that I named after my Son.

Brewer:	Brian Yearicks		Email:	brianyear@aol.com
Beer:	Liam's Lullaby		Style:	Irish Dry Stout
Type:	Extract w/grain		Size:	5 gallons
Color:	167 HCU (~50 SRM)		Bitterness:	24 IBU
OG:	1.060		FG:	1.010
Alcohol:	6.5% v/v (5.1% w/w)
Water:	I prefer using bottled spring water.
Grain:	8 oz. American crystal 120L 8 oz. Dextrine malt (Cara-Pils) 1 lb. British chocolate 8 oz. Roasted barley
Steep:	Place all grains into a mesh steeping bag. Put grain bag into 170 degrees water and bring back up to 155 degrees. Hold at 155 degrees for 40 minutes.
Boil:	60 minutes	SG 1.101	3 gallons
	5 lb. Light dry malt extract 1 lb. Brown sugar
	1 tsp of Irish Moss added with Kent Goldings.
Hops:	1 oz. Northern Brewer (8.5% AA, 60 min.) 1 oz. Kent Goldings (5% AA, 15 min.)
Yeast:	White Labs WLP004 with a 16 oz starter. Starter is .5 cup of DME and a pint of water.
Log:	Primary for 3 weeks Secondary for 2 weeks Bottle or keg
Carbonation:	Bottle condition with 5oz of corn sugar. I also put 2Tbsp of pure vanilla extract into bottling bucket. If kegging, this brew would be outstanding if pushed through a stout or framers faucet with nitrogen (beer gas).

Recipe posted 08/26/11.