Batch #39: Irish stout

Another light beer that is good fresh to remedy the fact that I only had two decent session beers on tap. I brewed this concurrently with another session beer attempt outdoors on a 35-degree windy day. This complicated the boil, as you can see from the timelines.

Recipe

Grain Bill

12 lbs. Crisp Maris-Otter
2 lbs. Flaked Barley
2 lbs. Simpson's Roasted Barley

Hops

4 oz. East Kent Goldings (4% AA) @ 60 minutes.
1 oz. Fuggles (4.2% AA) @ 60 minutes

Yeast

Split fermentation:
Wyeast 1084 Irish Ale yeast pack, no starter
Wyeast 1056 American Ale yeast pack, no starter

Mash

Single infusion mash, 90 minutes at 156F.

Vitals

OG: 1042
FG:
Calculated IBUs: 42
Carbonation:

Timeline

Brew day: 10/16/2004

12:45 pm: Mash-in at 156F.
2:15 pm: Begin recirculation and sparge.
2:40 pm: Finish sparging.
6:00 pm: Finally reach boil -- flame kept blowing out.
6:10 pm: Add hops.
6:20 pm: Add whirlfoc tablets.
7:10 pm: Begin pumping through chiller.
7:45 pm: Transferred.
8:10 pm: OG 1.042, pitched yeasts.

Tasting notes

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