10W 50 Stout

This stout is not for the weak or faint of heart. It is best to drink it when
you are alone or with someone

Brewer:	Pirate		Email:	pirate01@flash.net
Beer:	10W 50 Stout		Style:	Sweet Stout
Type:	Extract w/grain		Size:	6 gallons
Color:	93 HCU (~33 SRM)		Bitterness:	24 IBU
OG:	1.053		FG:	1.017
Alcohol:	4.6% v/v (3.6% w/w)
Water:	I used bottled spring water
Grain:	1 lb. American crystal 90L 8 oz. American chocolate 4 oz. American black patent 4 oz. Roasted barley
Steep:	I bagged the grains, put them in a small Igloo cooler, and added 1 gallon of water heated to 180 deg. After letting it steep for one hour, I sparged the grain into the kettle with 1 gallon of water, also heated to 180 deg.
Boil:	60 minutes	SG 1.105	3 gallons
	7 lb. 4 oz. Light malt extract 10 oz. Molasses
	I added 1/2 stick of brewer's licorice to the hopsack for the duration of the 60 minute boil. Also, I added Irish moss for the last 15 minutes
Hops:	1 oz. Northern Brewer (8.5% AA, 60 min.) 1 oz. Northern Brewer (8.5% AA, 30 min.)
Yeast:	White Lab (pitchable), WLP 002- English Ale yeast. No starter.
Log:	Primary fermentation 10 days, at app. 65 deg. Yield- 5 gallons in the keg and 7 bottles (12 ounce).
Carbonation:	I primed with 3/4 cup corn sugar.
Tasting:	I started drinking this stout 2 weeks after kegging it. Smoooooth. Immediately noticed residual sweetness, which lingers longer as the beer ages. I will probably brew this one again, with a higher alpha hop at the start of the boil. Can't see changing any thing else...

Recipe posted 12/02/99.