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This beer won third place in the 1999 Mayfaire in the American Stout category.
Mash-in with 13 1/2 Qt of water at 135°F. Target temp 127°F
18 min protein rest
Add 6 3/4 Qt boiling water. Target mash temp 149°F
1 2/3 hr Starch Conversion. Decoct 2 qt & heat to boiling to keep temp ~150°F
Mash-out to 170°F
Sparge with about 15 Qt water at 170°F
Skim hot break prior to first hop addition
Ferment at 60-65°F
Prime with 180 grams priming sugar
Nice coffee aroma, but lacking the big feel of an American Stout.
This stout is designed to be part of the dry American style, but not quite as dry as some of the commercial examples. The judges were looking for a bit more punch, which has faded a bit with age.
We kept this beer on the cold side during fermentation and bottle conditioning to avoid ester. It took six weeks to develop full carbonation, but was well worth the wait.