Brewing Method: Partial Mash
Yeast: Wyeast Irish Ale or 2 packets good dry ale yeast
Yeast Starter: @ 16-20 oz slurry
Batch Size: 5 US gallons
Original Gravity:
Final Gravity:
Alcohol Content: %
Total Grains: NA
Color: Creamy black with brown tones
Extract Efficiency: %
Hop IBU's:
Boiling Time: 60 minutes
Primary Fermentation: 5 days at 72F
Secondary Fermentation: 10 days at 72F
Additional Fermentation: 10 days in bottle/keg minumium, improves with additional aging

Grain Bill:

8lbs dark malt extract
1 lb clover honey
16 oz 60L crystal
6 oz roasted barley
4 oz black patent
3 oz chocolate malt
3 oz special B

Hop Bill:

1 oz Chinnok (14% AA)60 minutes
1 oz Target (8.0 AA) 40 minutes
1 oz Fuggles (5% AA) 20 minutes
1 oz Fuggles (5% AA)at end of boil

* AA is aproximation.

Mash Schedule:

All grains cracked and put in muslin boiling bag, steeped for 20 minutes at @170 degrees F. Then sparge. Add malt extract and honey and bring to roiling boil before adding hops. 1 tspn irish moss at 45 minutes. Ice bath to chill. Top off to 5 gallons.

Brewers Notes:

Very active fermentation, blew my fermentation lock and sprayed scum all over the closet 1st time I brewed it, would recommend using blow off hose for 1st 2-3 days and then replace with fermentation lock. 3/4 cup corn sugar to bottle/keg or force carbonate. At 10 days in bottle was delicious creamy stout with rich roasted flavor balanced by hops. Honey not detectable.

* Although I have a hydrometer I haven't used it in years and have not missed it much, much to the chagrin of the purists out there.