Iron rat Stout

"puts all other Stouts to shame" Tampa Bay Brewing Company Original Recipe

Packaged and Sold at the BREW SHACK 
4025 W. Waters Ave (1/4Mile West of Date Mabry in the Waterside plaza) 
Tampa, FL 33614 Phone: (813) 885 4544 
Recipe design by John Doble-Brewmaster 

Brewing Date:                                   Bottling Date: 
Original Gravity:                               Final Gravity: 
Alcohol By Volume (O.G. - F.G.)/7.42= 

MALT: 
6.6lbs. Dark Malt 

GRAINS: 
8oz. Crystal 90L 
4oz. Chocolate Malt 
16oz. Roasted Barley 
4oz. Black Patent 
8oz. Cara-Pils 

HOPS: 
2oz. Willamette (Boiling Hops) 
loz Willamette (@30 minutes into boil) 

ADDITIVES: 
2tsp. Irish Moss 
4tsp. Gypsum 
3/4 cup Bottling Sugar 

YEAST: 
2 pkg Munton's Ale or WLP004 (corrected: WLP-013 London Ale Yeast)
http://www.whitelabs.com/ratings.asp?id=WLP013
"Dry, malty ale yeast. Provides a complex, oakey ester character to your beer. Hop bitterness comes through well. This yeast is well suited for classic British pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005."
Attenuation: 67-75; Flocculation: Medium; Optimum Ferm. Temp: 66-71 

http://www.whitelabs.com/ratings.asp?id=WLP004
Styles for Irish Ale (WLP004) yeast strain 
This is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light frui|iness and slight dry crispness. Great for Irish ales, stouts, porters, browns, reds and a very interesting pale ale.
Attenuation: 69-74; Flocculation: medium to high; Optimum Ferm. Temp: 65-68

MISC. EQUIPMENT: 
Hop Sock 

1. Put 1 1/2 gallons of cold water in a brew pot (capacity of the pot should be at least 12 qts.) and place on stove. Put 3 1/2 gallons of cold water into the sterilized fermentation bucket. Put all the grains into the hop sock and place sock into the brew pot with the 1 1/2 gallons of cold water. Turn on the stove and bring the water slowly to a boil. When the water is just about to boil remove the grains and throw them outside for the birds. 

2. Add all the malt to the wort. Add 2oz. of the boiling hops into the boiling wort (wort is the stuff boiling on your stove), add 4 tsp. of gypsum. 

3. At 30 minutes add the loz. Willamette hops and continue to boil.

4. At 40 minutes, add the Irish moss to the wort. 

5. At 1-hour turn off the stove, you're done. Cover the pot and place in an ice bath till the lid is cool to touch. Add the wort to the fermentation bucket containing the 3 1/2 gamons of water, top up to 5 gallons as needed. 

6. Add the yeast to the Fermenter when it is approximately room temperature. Stir the yeast into the wort vigorously for 3 minutes with a sterilized spoon. Add an air lock to the Fermenter lid and fill halfway with water. Affix lid to the Ferrnenter. Have a beer! 

7. Wait 10 days. Drinking beer during this waiting period is an option. Check the specific gravity of the beer with a hydrometer. If the reading is around 1.010-1.015 you are ready to bottle. Bottle with 314 cup of dextrose. The beer should be ready to drink in 30 days. 

Note: The key to brewing quality brew is making sure your equipment is sterilized. If you have any problems call the Brew Shack (o (813) 885 4544. 
Cheers!