Mr. Healy's Irish Bottled Stout

This is my interpretation of a solid Irish Stout. The base of the brew
was Cooper's Stout Kit given as a gift (Brewer's Rondevous 'spelling!!', Downey, CA. The other ingredients were obtained from a local "bulk" healthfood store "Bulk bin" on Hillhurst, Los Feliz, CA. This was an attempt at
creating a good stout while not spending more than 5.0$ of my own.

Brewer:	Tom Healy		Email:	Thomas_iii_m3@hotmail.com
Beer:	Mr. Healy's Irish Bottled Stout		Style:	Irish Dry Stout
Type:	Extract w/grain		Size:	3.5 gallons
Color:	264 HCU		Bitterness:	64 IBU
OG:	1.061		FG:	1.018
Alcohol:	5.6% v/v (4.4% w/w)
Water:	The dillution/cooling liqour is very soft (almost distilled like) from a local "Glacier Water" vending machine. The other water is soft tap (E. Hollywood CA) and what ever was in the Cooper can. I did not use any salts.
Grain:	1 lb. Roasted, barley,whole,huskless,oven made 8 oz. Roasted, barley,ground,japaneseteabagtype
Steep:	° Boil home roasted whole grain barely+hops(unknown type)in dechlorinated tap (means bring up to boil a few minutes first) ° After 25 minutes I added C&H Dark 1 # boil aprox 1.5 hours (adding water) ° Cool, strain, place in fridge till needed (mine was 1 gallon).
Boil:	40 minutes	SG 1.143	1.5 gallons
	4 lb. Dark malt extract (Cooper's Stout Kit) 1 lb. Brown sugar (C&H Dark) added above.
	° Bring the stock roast barley stuff to a boil and add Cooper's Kit ° I wanted to add more roast barely (although the kit makes a plenty dark beer) so I dug out some roast barely tea bags (from Japanese store - very healthy roast barley iced tea) and boiled by it self until very thick black soup, then introduced to kettle. ° Place very cold 2.5 gal pure water into primary, pour in hot wort. Shoult be around 85° F ° no centrifuge or finings.
Hops:	2 oz. Pride of Ringwood (unk-kit) (8% AA, 60 min.) 1 oz. Unknown (Cluster, Will?) (5% AA, 60 min.) 1.5 oz. Unkown (same) as infus @ Bot (5% AA, 60 min.) 0.5 oz. Unkown (same) as infus @ Bot (5% AA, 15 min.)
Yeast:	Yeast Lab Irish Ale. 1 cup starter 3 hours room temp.
Log:	° Primary 4 days at room temp ° Secondary 3 days at 40° f (fridge) after racking ° Thirciary 3 days at 40° f after racking again
Carbonation:	2.0 volumes	Cane Sugar: 1.21 oz. for 3.5 gallons @ 45°F
	° AT BOTTLING INTRODUCED ABOUT 2.5 CUPS BOILED HOPS TEA FROM MORE THAN TWO OUNCES FRESH HOPS (GREEN THICK LIQUID) UNKOWN VARIETY ° The standard homebrew .75 cup/ 5 gal gave a very nice carb level. ° used sucrose (table sugar) ° adj for 3.5 gal
Tasting:	° Before mixing hops stuff, tasted like a "old Australia Stout", but more tannic roast barely. After hop tea, felt like vomiting! ° After 3 days conditioning, This stuff is great!! takes a bit to get used to like a 10 year old kid drinking Guiness Extra for the first time-needs some aging 2 weeks and refridge - 1 pint will last a while. ° This beer is very good (although this write up is confusing) ° The asthetics (appearence, head consistency, clearity etc.) very professional like. ° The yeast sediment is clay like, very floc't, giving the drinker the option of adding this living vitamin pill. ° Recently I have not been using any finings, as cooling in the fridge seems to clarify excellently and some times I have a much lowered carb level when fining. ° A partial mash of pale malt, oats some specialty like bru (honey) malt and an addition of acid (acid malt, lactic, soured malt) would improve it and add to creaminess/complexity.

Recipe posted 04/20/01.