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Old 04-13-2008, 04:56 AM   #1
jacksonbrown's Avatar
Mar 2008
Madison, WI
Posts: 1,180
Liked 7 Times on 7 Posts

Recipe Type: Extract   
Yeast: Wyeast 1084 - Irish Ale   
Yeast Starter: Nope   
Batch Size (Gallons): 5   
Original Gravity: 1.080   
Final Gravity: 1.024   
IBU: 100 according to Beersmith   
Boiling Time (Minutes): 60   
Color: BLACK   
Primary Fermentation (# of Days & Temp): 8 @ 67   
Secondary Fermentation (# of Days & Temp): 5 @ 67   

Based off of a recipe by Scary Ales

6.6 lb. Dark DME
3.3 lb. Amber DME
1 lb. Chocolate Malt
1 lb. Roasted Barley
0.5 lb. Black Patent Malt
0.5 lb. Munich Malt
2 oz. Perle (60 min)
1 oz. Galena (60 min)
1 oz. Cascade (30 min)
1 oz. Fuggles (10 Min)

0.5 lb. semi-sweet baking chocolate (60 min)
1 tsp Irish Moss (30 min)
1 tsp Gypsum (30 min)

This is some good stuff! Beersmith tells me it has an IBU of 100. I don't know about that, but it really does have a great bitter bite to it, especially for a stout. A creamy body, with excellent sweet, roasty flavors.
I primed with 3/4 cup of carn sugar and it was well carbonated in two weeks.
Edit: When I first brewed this I was unfamiliar with yeast starters and so I didn't use one. For such a high gravity beer, I can't really say it needed one as it fermented out pretty well. But if it's something you feel strongly about, use one.

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Old 05-22-2008, 10:52 PM   #2
Aug 2006
Posts: 33

Thats amazingly close! lol

7.5# John bull unhopped Dark
3# Amber DME
1# Chocolate malt
.5# Black pat
.5# Munich
1# Roasted Barley

2 oz Northern Brewers
1 oz Chinook
1 oz Fuggles

12 oz smei sweet baking chocolate
1 tsp irish moss
1 tsp gypsum

2 packets Nottingham

notes indicate throwing 1 cup corn sugar into carboy...(boiled of course).. not sure why...
Primary: Chocolate Imperial Stout, Cascade Harvest Ale
Bottled/Kegged/Conditioning: Jack the Ripper British Ale
Drinking: Barley Stout
Next Batch: German Pilsner, then another Stout.
Planning: Winter Ale thing (Open 2 suggestions)

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