Top O' The Morning All-Grain

This is an irish dry stout brewed with pure vermont maple syrup and Kona coffee

Brewer:	Jonathan Riley		Email:	jonathandriley@hotmail.com
Beer:	Top O' The Morning All-Grain		Style:	Irish Dry Stout
Type:	All grain		Size:	5 gallons
Color:	140 HCU (~44 SRM)		Bitterness:	42 IBU
OG:	1.074		FG:	1.010
Alcohol:	8.2% v/v (6.4% w/w)
Water:	1 tsp gypsum
Grain:	6 lb. American 2-row 1.25 lb. Wheat malt 2 lb. Belgian biscuit 1 lb. Dextrine malt (Cara-Pils) 8 oz. British crystal 70-80L 4 oz. American black patent 1 lb. British chocolate 12 oz. Rolled oats
Mash:	70% efficiency
	Mash grains @ 155 for 1 hour. Fly sparge @ 170 to collect 6.5 gallons.
Boil:	90 minutes	SG 1.057	6.5 gallons
	26 oz. Maple syrup
	1 tsp Irish moss @ 10 min. 25 oz. Pure Vermont Maple syrup @ 15 min. 6 oz. Kona coffee grounds @ 15 min.
Hops:	1 oz. Northern Brewer (8.5% AA, 60 min.) 1 oz. Mt. Hood (4.5% AA, 20 min.) 1 oz. Mt. Hood (4.5% AA, 10 min.)
Yeast:	Nottingham dry yeast. 1 quart starter using 1 cup corn sugar.
Carbonation:	1.8 volumes	Corn Sugar: 2.52 oz. for 5 gallons @ 68°F

Recipe posted 11/07/07.