Ode to Arthur

Brewer:	Whitehead Brew		Email:	-
Beer:	Ode to Arthur		Style:	Irish Dry Stout
Type:	Extract w/grain		Size:	5.00 gallons
Color:	190 HCU		Bitterness:	33 IBU
OG:	1.054		FG:	1.013
Alcohol:	5.2% v/v (4.1% w/w)
Grain:	1 lb. 8 oz. American crystal 40L 8 oz. British black patent 1 lb. Roasted barley 8 oz. Flaked barley
Steep:	Steep grains in 1-1/2 gallons of water from cold up to 165° and hold at 165° for 20 min. remove grain bag and let drain then sparge with 1-1/2 gallons of 155° water.
Boil:	60 minutes	SG 1.073	3.67 gallons
	5 lb. Amber dry malt extract
	Add Irish Moss at 50 min into boil.
Hops:	1 oz. Willamette (5% AA, 60 min.) 1 oz. Willamette (5% AA, 30 min.) .5 oz. Kent Goldings (5% AA, 15 min.) .5 oz. Kent Goldings (5% AA, 5 min.)
Yeast:	White Labs Irish Ale
Log:	Pitch yeast when wort reaches 75°. Let ferment at 66° for 5-7 days then rack to secondary and maintain 66° temp for another 10-14 days. Prime and bottle. Let bottle condition for 3 weeks.
Carbonation:	Dissolve 3.61 oz of corn sugar in about 2 cups of boiling water. Add the sugar mixture to your bottling bucket then siphon the beer into bucket. Very gently stir the beer to mix well.
Tasting:	When the beer is about 1 week from being bottled take a bottle of Guinness and 1 oz of grain and combine the two in a container, cover and let it sit in a dark warm place for about a week. The day before you bottle, skim the mold from the top of the soured beer and strain the soured beer into a saucepan then boil for 20 to 30 min, let cool to 66° and gently pour the soured beer into your secondary, give it a gentle stir, let it sit overnight then bottle the next day.

Recipe posted 08/27/11.