Shrewsbury Stout

Brewer:	Jonas		Email:	Jonas217@aol.com
Beer:	Shrewsbury Stout		Style:	Foreign-Style Stout
Type:	Extract w/grain		Size:	5 gallons
Color:	280 HCU		Bitterness:	28 IBU
OG:	1.078		FG:	1.015
Alcohol:	8.2% v/v (6.4% w/w)
Water:	Used spring water
Grain:	1 lb. American black patent 1 lb. Roasted barley
Steep:	Steep grains in grain bag until a full boil is reached, remove grains, then add the extract.
Boil:	60 minutes	SG 1.131	3 gallons
	10 lb. Dark malt extract
	Add the hops and boil for one hour. With fifteen minutes left in the boil add Irish moss to clarify.
Hops:	2 oz. Northern Brewer (8.5% AA, 60 min.)
Yeast:	Best results with London Ale liquid WYEAST
Log:	Primary fermentation lasted 7 days. Secondary fermentation lasted one week then bottled. Tasted good after one month but tasted fantastic after 3 months.

Recipe posted 09/28/00.