Boynton-Eveleth Dry Stout

A permutation of one of Dave Millers excellent and simple recipies from "Brewing the World's Great Beers." Great toasty, coffee-like aroma and rich malt taste, but not sweet, by any means. Tasted great at the boil, so I figured it couldn't turn out too bad.

Brewer:	JohnGalt		Email:	-
Beer:	Boynton-Eveleth Dry Stout		Style:	Irish Dry Stout
Type:	Extract w/grain		Size:	5 gallons
Color:	113 HCU (~38 SRM)		Bitterness:	47 IBU
OG:	1.054		FG:	1.010
Alcohol:	5.7% v/v (4.5% w/w)
Water:	50/50 tap water and Poland Springs water.
Grain:	8 oz. British crystal 50-60L 1 lb. Roasted barley
Steep:	35 minutes at 155° F, sparged on itself twice.
Boil:	60 minutes	SG 1.054	5 gallons
	6.6 lb. Light malt extract 4 oz. Molasses
	Ended up adding 1/4 cup molasses (boiled for 20 min) at the secondary because the primary ferment was slow and never really finished after 9 days. Kicked in steady for two days in the second after the addition of the molasses.
Hops:	1.5 oz. Northern Brewer (8.5% AA, 60 min.) .5 oz. Kent Goldings (aroma) .5 oz. Northern Brewer (aroma)
Yeast:	Dry Edme ale yeast.
Log:	68° F 9 days in the primary, 9 in the secondary.
Carbonation:	3/4 cup light malt extract
Tasting:	Warm and toasted, but with strong hop bitterness, a point that I think many stouts are a bit lacking in. Maybe not true to the style, but try and tell your tastebuds that! One of the best beers my friend and I have made yet.

Recipe posted 01/10/00.