Stout v1.0

Stout

4/02/13

Grain Bill:

1.8 lb (81.4%) 2 row pale
3.2 oz (9%) crystal 120
1.2 oz (3.4%) black patent
1.2 oz (3.4%) chocolate malt
1 oz (2.8%) roasted barley

3.6 grams nugget (60 min boil)

0.5 tsp Irish Moss (15 min boil)

nottingham ale yeast

Steps:

Mash with 0.8 gallons at 154 degrees for 60 min, mash out at 170 degrees for 5 min
Sparge with 1 gallon at 170 degrees

Preboil Gravity: 1.024 (1.042 target)

Efficiency: 44.71% (16.29 PPG)

OG: 1.055 (1.058 target)

FG: 1.028 (1.013 target)

ABV: 3.6%

Primary: lots of trub

Secondary: 4/09/13

Bottled: 4/23/13 (7 bottles)

Notes:
Did not use all of sparge water and ended up way under mark.  Use all sparge water next time.  I need to take time with sparge to increase efficiency.
Mash tasted good, but thin, despite low efficiency, add aromatic grains to next stout.
Lots of trub in primary.  Let set in boil kettle extra 30 mins to let it settle in kettle before racking.
Finished well.  Plenty of carbonation.  Good espresso quality.