Stout v1.2

Stout

6/11/13

Grain Bill:

1.8 lb (79.6%) 2 row pale
3.2 oz (8.8%) crystal 120
1.2 oz (3.3%) black patent
2 oz (5.5%) 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 0.7 gallons at 154 degrees for 60 min, mash out at 170 degrees for 10 min
Sparge with 1.2 gallon at 170 degrees

Preboil Gravity: 1.022 (1.043 target)

Efficiency: 48%

OG: 1.052 (1.059 target)

FG: 1.013 (1.013 target)

ABV:  5.2%

Primary:

Secondary: 6/28/13

Bottled: 7/10/13 (0.7 oz corn sugar for priming) (9 bottles)

Notes:
Taste test during racking into primary. Very sweet taste with a strong coffee quality with the increase in chocolate malt.
Good coffee with a slight roast when bottled.  Hoping the sweetness is not from priming sugar and it stays.
Bitter chocolate taste, which is very good.  Only slight coffee taste.  Will see brew again.
Very roasted almost burnt coffee flavor...maybe reduce barley levels.