LONE BUTTE STOUT

I like many stouts though Guiness is a favorite. I was not trying to clone any of them with this recipe but rather to produce a dry stout with a very distinct toasted malt flavor. To do this I used less bittering units than typical. The result is exactly what I hoped.Try it, I predict you will like it as much as I do.

Brewer:	Caesar Jordaan		Email:	jordaan@telus.net
Beer:	LONE BUTTE STOUT		Style:	Irish Dry Stout
Type:	All grain		Size:	23 liters
Color:	79 HCU (~30 SRM)		Bitterness:	23 IBU
OG:	1.058		FG:	1.015
Alcohol:	5.5% v/v (4.3% w/w)
Water:	I have very hard high PH well water. Normally I use reverse osmosis water to deal with it but in this case I used water streight from the well to simulate Irish water.
Grain:	4kg Canadian 2-row 2kg American Vienna 500g Belgian (DWC )Caramel Pilsner 250g British chocolate(Hugh Baird) 250g Roasted barley (Breiss) 500g FlakedHome Toasted barley
Mash:	60% efficiency
	I used a single infusion mash
Boil:	60 minutes	SG 1.058	23 liters
	I used fresh home grown cascade hops for aroma though little hop aroma was left once the brew was ready to drink. You could easily leave out the aroma hops and probably not notice it. I home toasted flaked barley on a cookie sheet in a 375 degree oven until golden brown ( approximately 30 minutes)
Hops:	28g Centennial (6.6% AA, 60 min.) 28g Styrian Goldings (2.7% AA, 15 min.) 90g Cascade Fresh homegrown (aroma)
Yeast:	I used Wyeast 1007 German Ale yeast for its ability to produce a dry finish.I used a liter of starter pitched at high krausen.
Tasting:	I will make no changes in future batches other than eliminating the aroma hops.This brew has a very distinct toasted & roasted barley flavour which I think you will find appealing.

Recipe posted 12/19/00.