Mom's House Stout

This beer was intended as an American Style Stout of which there is no official category. Style-wise it is exactly in between an Irish Dry Stout and an American Brown. This makes a great house beer. Everybody likes this stout. It is roasty, toasty, malty, yet not too heavy with a nice head. Moderately bitter with a medium-low hop aroma.

Brewer:	KimSkin		Email:	KimSkin@excite.com
Beer:	Mom's House Stout		Style:	Irish Dry Stout
Type:	All grain		Size:	5 gallons
Color:	77 HCU (~29 SRM)		Bitterness:	44 IBU
OG:	1.053		FG:	-
Alcohol:	-
Water:	Boiled Prescott, AZ tap water for 45 minutes.
Grain:	9 lb. Great Western 2 Row Malt 1 lb. G.W. 2 R.M. baked @275 60 min; 1/2 lb. 50 L DOMESTIC CRYSTAL MALT 1/2 lb. 120 L DOMESTIC CRYSTAL MALT 3/4 lb. DOMESTIC CHOCOLATE 1/4 lb. ROASTED BARLEY 1/4 lb. BLACK PATENT MALT
Mash:	80% efficiency
	Added 180 degree water to crushed grains to desired mashing consistency. Adjusted mash temp to 152 degrees. Turned off heat. Allowed to stand for 60 minutes. Adjust mash temp to 158 degrees for 15 minutes; adjust mash temp to 168 degrees. Hold 10 minutes. Sparge with preboiled water that is at 168-170 degrees. Gather 6 to 6.5 gallons wort.
Boil:	65 minutes	SG 1.045	6 gallons
	1/2 lb. DARK BROWN SUGAR
	1 tsp Irish Moss
Hops:	1 oz. GALENA PELLET HOPS (12% AA, 60 min.) 2 oz. SAAZ FRESH HOPS (aroma)
Yeast:	White Labs Liquid Irish Ale
Log:	Primary fermented at 68 degrees for 12 days; secondary in keg 6 days.
Carbonation:	Prime with 1 1/3 cups 55/45 Wheat DME boiled in 3 c water that has been preboiled 45 minutes
Tasting:	I would change nothing except to experimentally dry hop this one and see what happens. Or stray from the frugal intention of this recipe and use some fancy imported malts. This is the lasagne of beer, not the lobster.

Recipe posted 11/04/99.