Toby's Irish Stout (10/13/93)

Papazian's "Dark Sleep Stout".

3.3lb prehopped syrup from "Extra-Strong Irish Stout Kit"
3lb M&F dark malt extract
1lb M&F light malt extract
0.5lb black patent malt
10oz roasted barley
6oz crystal malt (mostly caramel, 20 lovibond)
2oz Perle hops, 8.3%
Irish Ale yeast (Wyeast[?] culture)

Steeped specialty grains in 3qt water at 160F for 15 minutes. Rinsed with 2qt near-boiling water. Added prewarmed syrup (tar! treacle! molasses! black!), rinsed can with another 1qt. Brought to boil and added malt extract and hops. No observable hot break. S.G. was 1.044 (?!). Gravity on 23 Oct was 1.022 - added more Irish Ale yeast. No observable movement on 27 Oct - suspect that yeast had pooped out. Added yeast that came with the kit.

Notes

Totally black, lots of body, more apparent alcohol than expected. Almost syrupy, with a brown head. Renamed it Espresso Stout and labelled with a steaming espresso cup.

Jonathan Hardwick