Fighting Irish Stout

Yes, I'm a domer :-)

This was my first attempt at recipe formulation on my own. I was
very pleased with it. It's more roasty than Guinness, but it still
has a dry character.

Brewer:	Dan Langrill		Email:	langrill@mcs.com
URL:	http://www.mcs.com/~langrill
Beer:	Fighting Irish Stout		Style:	Irish Dry Stout
Type:	Extract w/grain		Size:	5 gallons
Color:	193 HCU		Bitterness:	36 IBU
OG:	1.053		FG:	1.012
Alcohol:	5.3% v/v (4.2% w/w)
Grain:	0.5 lb. American chocolate 0.5 lb. American black patent 1 lb. Roasted barley
Steep:	Steeped grains in 1 gallon 165°F water for 45 minutes Sparged grains with 1/2 gallon 150°F water
Boil:	60 minutes	SG 1.089	3 gallons
	6.6 lb. Light malt extract
	Added 1 tsp Irish Moss at START of boil (it's dehydrated, so the extra boil time rehydrates the moss) Added Polycar during secondary, just before bottling
Hops:	2 oz. Kent Goldings (6.1% AA, 60 min.) 1 oz. Fuggles (5.1% AA, 15 min.)
Yeast:	Wyeast 1084 XL (extra large slap pack, no starter)
Log:	Primary Ferment: 10 days (plastic) Secondary Ferment: 1 month (glass) Bottle Conditioning: 2-3 weeks
Carbonation:	3/4 cup priming sugar used for bottling
Tasting:	Don't be frighteded when you taste it before bottling...I was a little worried because the roasty taste was very powerful. It mellowed out after a few weeks.

Recipe posted 12/28/98.