Stout v1.1

Stout

4/09/13

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

4 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 10 min
Sparge with 1 gallon at 170 degrees

Preboil Gravity: 1.039 (1.042 target)

Efficiency: 72.65% (26.47 PPG)

OG: 1.056 (1.058 target)

FG: 1.018 (1.013 target)

ABV: 5.1%

Primary:

Secondary: 4/17/13

Bottled: 5/02/13 (7 bottles)

Notes:
Much better sparge process.  Once strike temp is reached remove from burner.  Still little trub in kettle, looks like it still made it to the primary.  Consider letting it set longer before racking.
Taste test during racking to secondary.  Very light on the roast flavors.  Consider uping the barley or black patent to increase roasted coffee flavor.
Pretty basic stout when bottled.  Still consider uping the barley or black.  Could go well infused with coffee.