Ready for Chef's

This is named hoping it will be ready for a party on 12 March 00,
at my friend Chef's place.

Brewer:	Morgan Pierceheart		Email:	morgan_piercehrt@hotmail.com
Beer:	Ready for Chef's		Style:	Sweet Stout
Type:	Extract w/grain		Size:	1.625 gallons
Color:	178 HCU		Bitterness:	20 IBU
OG:	1.059		FG:	1.018
Alcohol:	5.3% v/v (4.2% w/w)
Grain:	4 oz. American crystal 40L 2 oz. Dextrine malt (Cara-Pils) 2 oz. American chocolate 1 oz. American black patent 5 oz. Roasted barley
Boil:	75 minutes	SG 1.097	1 gallons
	2 lb. Light malt extract 50g Starter (Light DME in 1 pt, figured into vol calc)
	pinch of irish moss in last 15 minutes of boil.
Hops:	14g Fuggles (5.1% AA, 60 min.) 6g Chinook (12% AA, 1 min.) 5g Chinook (aroma)
Yeast:	Wyeast 1028 (London Ale) starter used see above.
Log:	Brew date: 17 FEB 00
Carbonation:	2.0 volumes	Honey: 25.1g for 1.25 gallons @ 70°F
	45g of lactose added to priming bucket.

Recipe posted 02/18/00.