Patrick's Irish Stout

This is a revised recipe I havent even tried my first batch,but I can already see that some things needed changing, so using the "Recipator" I made adjustments for my next batch.I did not post my original recipe

Brewer:	Pat Fay		Email:	patfay@cinternet.net
Beer:	Patrick's Irish Stout		Style:	Irish Dry Stout
Type:	All grain		Size:	5 gallons
Color:	121 HCU (~40 SRM)		Bitterness:	36 IBU
OG:	1.039		FG:	1.008
Alcohol:	4.1% v/v (3.2% w/w)
Water:	Water Pik Charcoal filter
Grain:	7.00 lb. American 2-row 1.00 lb. American crystal 20L 1.00 lb. American crystal 120L 8.0 oz. Dextrine malt (Cara-Pils) 1.50 lb. Roasted barley
Mash:	51% efficiency
	Mash grains @154 deg for 60 min
Boil:	90 minutes	SG 1.030	6.5 gallons
Hops:	1.17 oz. Hallertauer (4.25% AA, 90 min.) 1.17 oz. Willamette (5% AA, 30 min.) 1.17 oz. Cascade (6% AA, 0 min.)
Yeast:	Wyeast #1084 Irish ale
Log:	Ferment @ 65 deg.
Carbonation:	2.0 volumes	Keg: 6.8 psi @ 40°F

Recipe posted 01/24/99.