Velvet Elvis

Brewer:	Chad Mundt		Email:	cmmundt@aircraftbraking.com
Beer:	Velvet Elvis		Style:	Imperial Stout
Type:	Extract w/grain		Size:	5 gallons
Color:	222 HCU		Bitterness:	41 IBU
OG:	1.085		FG:	1.019
Alcohol:	8.5% v/v (6.6% w/w)
Grain:	8 oz. British chocolate 8 oz. British black patent 8 oz. Roasted barley
Steep:	Steep the grains in 1gallon at 130 °F water for 20 minutes. Sparge the water into 1.5 gallons at 175 °F. Squeeze the excess water out of the grains.
Boil:	60 minutes	SG 1.169	2.5 gallons
	6 lb. Amber dry malt extract 3 lb. Dark dry malt extract
	added 0.5 tsp of Irish Moss with 10 min left of boil
Hops:	4 oz. Northern Brewer (8.6% AA, 60 min.) 1.5 oz. Cascade (aroma)
Yeast:	Morgan's Ale, dry yeast, 6 grams
Log:	Sat in Primary fermenter for 1 week, Secondary fermenter for 1 week.
Carbonation:	Bottled with 7/8 C corn sugar
Tasting:	After two weeks in the bottle the taste was "hoppy". After three more weeks, total of 5, in the bottle the flavor became rich and mellow. The chocolate malt flavor became very prominent.

Recipe posted 03/28/00.