Newts Head Stout II

Thick rich bitter/sweet roasted malt and chocolate/coffee flavors.
The bitterness is somewhat smoothed and mellowed by first wort hopping
and by the late addition of the roasted malts to the mash.
Drink it for strength.

Brewer:	The Newt King		Email:	-
Beer:	Newts Head Stout II		Style:	Foreign-Style Stout
Type:	All grain		Size:	10 gallons
Color:	196 HCU		Bitterness:	88 IBU
OG:	1.071		FG:	1.020
Alcohol:	6.6% v/v (5.2% w/w)
Water:	1 teaspoon gyspum in mash water and in sparge water.
Grain:	14 lb. British pale 4 lb. German Munich 2 lb. Roasted barley 1 lb. Flaked barley 1 lb. American victory 1 lb. Belgian Special B 1 lb. Belgian chocolate 1 lb. Belgian aromatic 8 oz. American black patent 1 lb. Belgian Biscut
Mash:	75% efficiency
	Add 9 gal water to raise temp to 152f for 30 min. Remove 2 gal mash and boil 10 min then return to raise to 157f for 30 min Add 2lb roasted barley, 1lb chocolate malt, and 1/2lb black patent then sparge with 10 gal 180f water to get 13 gal sweet wort. Add 1oz of columbus, chinook, and New Zeland Hallertauer hops to the kettle as soon as you start collecting the wort before the heat is added.
Boil:	90 minutes	SG 1.055	13 gallons
	Add Irish Moss last 30 min.
Hops:	1 oz. Columbus (10.5% AA, 90 min.) 1 oz. Chinook (12% AA, 90 min.) 1 oz. Hallertauer New Zeland (8.5% AA, 90 min.) 1 oz. Chinook (12% AA, 30 min.) 1 oz. Hallertauer New Zeland (8.5% AA, 30 min.) 1 oz. Saaz (3.75% AA, 15 min.) 1 oz. Kent Goldings (5% AA, 15 min.) 1 oz. Saaz (aroma) 1 oz. Kent Goldings (aroma)
Yeast:	White Labs Califorina ale yeast cake from a pale ale.

Recipe posted 03/11/98.