Cream Stout #1

I am calling this a cream stoudt because, like a cream ale, it is
fermented at low, 50°F, temperature.

Brewer:	Eric Ober		Email:	eric_ober@hotmail.com
Beer:	Cream Stout #1		Style:	Imperial Stout
Type:	Extract w/grain		Size:	5 gallons
Color:	169 HCU		Bitterness:	60 IBU
OG:	1.061		FG:	1.020
Alcohol:	5.3% v/v (4.1% w/w)
Water:	Pittsburgh city tap water. Boiled for 15minutes to sterialize and remove chlorene.
Grain:	14 oz. American crystal 90L 1 lb. American black patent
Steep:	Grain steeped in 3gal of water untill temperature reached 200°F
Boil:	60 minutes	SG 1.101	3 gallons
	1 lb. Molasses 6 lb. 10 oz. Dark malt extract
Hops:	1 oz. Chinook (11% AA, 60 min.) 1 oz. Chinook (11% AA, 30 min.) 1 oz. Chinook (11% AA, 15 min.) 1 oz. Willamette (aroma)
Yeast:	Dry Ale Yeast
Log:	Fermented for eight days at 50°F. Bottle conditioned and aged for two weeks.
Carbonation:	Bottle conditioned. 1 cup of corn sugar added before bottling
Tasting:	I am very impressed with this Stout. It forms a rich, creamy head has an excellent hop character. I will be trying another batch this summer. It will, however, be brewed at normal ale temperatures.

Recipe posted 03/27/99.