McFinn's Creamy Heaven

Another sweet stout with a few variations from my last.

Brewer:	McFinn Brewery		Email:	krismcabee@hotmail.com
Beer:	McFinn's Creamy Heaven		Style:	Sweet Stout
Type:	Extract w/grain		Size:	5 gallons
Color:	335 HCU		Bitterness:	55 IBU
OG:	1.124		FG:	1.020
Alcohol:	13.4% v/v (10.5% w/w)
Water:	Arrowhead Bottled Water
Grain:	1.20 lb. American chocolate 0.60 lb. American black patent 1.20 lb. Roasted barley 0.60 lb. American crystal 60L 0.90 lb. Oats (raw)
Steep:	Steep 4 gallons at 155 deg F 45 Min then sparge with one gallon at 170 deg F
Boil:	60 minutes	SG 1.124	5 gallons
	0.70 oz. Gypsum 0.70 oz. Irish Moss 4.81 lb. Light malt extract 7.22 lb. Dark malt extract 2.41 lb. Brown sugar 0.90 lb. Molasses
	Gypsum added during the boil Irish Moss Added for last 15 minutes
Hops:	2.41 oz. Fuggles (4.75% AA, 60 min.) 1.21 oz. Northern Brewer (8.5% AA, 45 min.) 0.60 oz. Cascade (6% AA, 30 min.) 0.60 oz. Cascade (6% AA, 15 min.) 0.60 oz. Northern Brewer (8.5% AA, 15 min.) .5 oz. Northern Brewer (aroma)
Yeast:	White Labs Irish Ale
Log:	Brewed today with notable OG of 1.124. Suprised me but I guess we will see what the final gravity reads. This was taken at 60 deg F like the hydrometer says so we will see how far the White labs will take it. After 1 1/2 weeks in primary racked to secondary for 5 days. No notable fermentation at 1.020 Final Gravity. Taste is still slightly bitter from the black patent but will mellow greatly in the keg. Kegged after 2+ weeks of fermentation. Primed with 2 1/2 oz of corn sugar. Will let sit at 68 degrees for 8 months for the flavor profile to build. That and I deploy in march so looking forward to this one when I get home.
Carbonation:	2.4 volumes	Keg: 8.7 psi @ 35°F Corn Sugar: 2.12 oz. for 5 gallons @ 35°F
	I will ferment atleast 1 1/2 weeks primary, 1 week secondary, and then atleast 8 months at 68 deg in keg before I attach CO2. I will leave valve closed so keg will pressurize itself and the the beer will settle.
Tasting:	Excited for this one. I deploy in March and return in Sept. so we will see how long this lasts when I return home.

Recipe posted 01/05/08.