Recipe - Dark Of The Moon Cream Stout

5 pound Dry dark malt extract
2 pound Crystal malt 40L
1 One half pound Crystal malt 20L
12 ounce Chocolate malt
4 ounce Roasted barley
6 ounce Dextrin powder
One half teaspoon Calcium carbonate
One half ounce Eroica hops (20 BU)
One fourth ounce Chinook hops (12 BU)
Three fourths ounce Nugget hops (12 BU)
(subst N. Brewer (? BU))
1 ounce Cascade hops (5 BU)
1 ounce Eroica hops (4 BU)
Wyeast #1098 British Ale
Yeast
1 cup DME for priming

Made a yeast starter 3 days before pitching. Used 2 tablespoons DME and 1
cup water. Next time use 2 cups water. Crack all grains and steep for 30
minutes at about 160 degrees along with the calcium carbonate. Strain out
grains and sparge into about 2One half gallons preboiled water. Total boil
about 5 gallons. Add dry malt and dextrin and bring to a boil. Add 1/2
ounce of Eroica and One fourth ounce of Chinook when boil starts. 30 minutes
later add Three fourths ounce Nugget hops. Chill with an immersion chiller.
Rack to a carboy, fill to 5 gallons and let sit overnight to allow the
trub to settle out. The next morning rack it to a plastic primary,
pitched the yeast starter, and add the 1 ounce of Cascades and Eroica
hops. I had originally planned for a single stage fermentation, with
bottling a week after pitching. However, there was no time to bottle after
a week, so I racked to a secondary glass carboy to get the beer out of the
primary, which does not seal very well. The dry hopping should have been
done in the secondary, but at the time I had no plans for using one. I
suspect the hops did not spend much time in contact with the beer in the
primary, as they got pushed up by the krausen and stuck to the walls.
When I bottled 2 weeks after brewing, I tried what might be called "wet
hopping." On the suggestion of sometime brew partner Mike Fetzer, I made a
hop tea by steeping 1 ounce N. Brewer in 2 cups water after the water had
just stopped boiling. This was kept covered for about 10 minutes. I
bottled half the batch, then added the hop tea and bottled the second
half. The bottles aged in my closet for two weeks before tasting. This
turned out to be a very nice dry stout. It is dark and thick, with a brown
head that lasts to the end and sticks to the side of the glass. The "no
tea" beer is not terribly aromatic, and has a noticable bitter aftertase.
The "hop tea" beer is more aromatic, and has a smoother finish, with
what I think is a better blend of flavors. My fiancee likes the "hop tea"
beer better as well, but a friend who only likes dark beers likes the
"no tea" beer better. Original Gravity: 1.053 Final Gravity: 1.020 Primary
Ferment: 1 week Secondary Ferment: 1 week

Recipe By : Micah Millspaw, Posted by Bob Jones

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip