Wicked Sweet Stout

Brewer:	Kris McAbee		Email:	krismcabee@hotmail.com
Beer:	Wicked Sweet Stout		Style:	Sweet Stout
Type:	Extract w/grain		Size:	5 gallons
Color:	344 HCU		Bitterness:	48 IBU
OG:	1.080		FG:	1.008
Alcohol:	9.3% v/v (7.3% w/w)
Water:	Pure 3 stage filtration with 1 tsp gypsum added at boil
Grain:	1 lb. American chocolate 1 lb. American black patent 1 lb. Roasted barley 8 oz. Caramel 80 8 oz. lactose
Steep:	Steep 5 gallons with all grains for 45 minutes at 155 degress F.
Boil:	60 minutes	SG 1.080	5 gallons
	8 lb. Dark malt extract 1 lb. Brown sugar 8 oz. Molasses .3 oz. Gypsum .3 oz. Irish Moss
	Irish Moss added in last 20 minutes of Boil
Hops:	2 oz. Fuggles (4.75% AA, 60 min.) .5 oz. Cascade (6% AA, 30 min.) .5 oz. Northern Brewer (8.5% AA, 30 min.) .5 oz. Cascade (6% AA, 15 min.)
Yeast:	White Labs Irish Ale Yeast
Log:	Brewed 6 Aug 2007 pitched at 70 degrees F while cooling to 65 deg. F
Carbonation:	2.5 volumes	Keg: 9.7 psi @ 35°F
	Traditional Stout with Lactose added for sweet flavor. Tons of Dark Malt for fermentation and flavor.

Recipe posted 08/06/07.