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prev next#4:  Burch Irish Stout (Export Stout)
Chris Swingley Michael Marchetti 
3-Jan-1991

Recipe (for 5 gallons final volume)

3.3	pounds		John Bull Light Malt Extract
3.3	pounds		John Bull Dark Malt Extract
1.0	pounds		Dry Light Malt Extract
1.0	pounds		Roasted Barley
1.5	ounces		Northern Brewer pellet hops, % AA (60 minutes)
1.0	ounces		Northern Brewer pellet hops, % AA (30 minutes)
0.5	ounces		Cascade pellet hops, % AA (1 minutes)

• Redstar dried beer yeast (2 packets), pitched at 86°F

Water

• Davis City water
• 2.5 gallons  water treated with:
• •  Boiled, cooled.

Mash

Sparge

Boil

• Boiled 1.5 gallons for 60 minutes to yield 1.0 gallons wort

Fermentation

• Primary: plastic, 2 days, 80°F, Added cold water to fill fermenter
• Secondary: glass, 13 days, 80°F

Packaging

• Bottled with 0.75 cups dextrose

Properties

Starting Gravity: 1.061	Final Gravity: 1.017
Original Extract: 15.0°plato	Apparent Extract: 4.33°plato
	Real Extract: 6.36°plato
Alcohol: 5.8% by volume	(4.5% by weight)
Apparent Attenuation: 71.1%	Mash Efficiency:
Bitterness: 50 IBU	Color: 10 SRM
BU:SG: 0.82	BV: 1.61

Tasting Notes

• Tasted good after a week and a half in the bottle, but will doubtless improve with time. Very thick body, average head, quite bitter. Flavor of barley comes through clearly. Haven't compared with Guiness, but it is quite similar, although not as crisp. Perhaps in a couple more weeks.