Guessess Stout

I call it Guessess because it's a beer that will be used to create my 2011 St Pat's stout and figure out how to use a stout faucet. How all that will work out is a.....Guess. I've created good stouts and good Guinness inspired beers before but never dispenced anything with a stout faucet. Even if the faucet is a disaster, I want a good beer.

Brewer:	KOBB		Email:	-
Beer:	Guessess Stout		Style:	Irish Dry Stout
Type:	All grain		Size:	5.25 gallons
Color:	136 HCU (~43 SRM)		Bitterness:	30 IBU
OG:	1.047		FG:	1.012
Alcohol:	4.5% v/v (3.6% w/w)
Water:	Naperville tap.
Grain:	6 lb. American 2-row 1 lb. Roasted barley 1 lb. Flaked barley 1 lb. Raw barley
Mash:	79% efficiency
	About 150F for 60 min. A bit lower temp than I intended. Efficiency was also higher than expected but the boil had a layer of protein on top the entire time from the raw materials so I trust this will be plenty thick.
Boil:	65 minutes	SG 1.035	7 gallons
	Irish Moss at 45 min.
Hops:	1 oz. Tettnanger (3.2% AA, 45 min.) 1 oz. Willamette (4.8% AA, 45 min.)
Yeast:	I was originally going to try S-33, EDME strain, but decided to use S-04 which I have used with success before and was going to use for my St. Patrick's day stout. I'll try the S-33 on a bitter some other time.
Log:	Brewing in mid Jan. Brewed 1/15/11.
Carbonation:	1/4 cup sugar or about 5 psi.
Tasting:	1/29/11- Stout faucet expirament is a success. The beer has a cascading effect and the head is so dense that I can make a shamrock on the head! The beer, however, is a little harsh on the bitterness from the roasted barley. I will cut the ratio down about 25% next time. Everything else is great. There is some carbonic acid hanging around because this keg was set and forgot only 7 days ago but after that disipates, I will have a more accurate tasting.

Recipe posted 01/11/11.