Belgian Stout

15 lbs Maris Otter
8 oz Crystal 40
8 oz Cara Munich
8 oz Special B
8 oz Chocolate
8 oz Roast Barley

1.0 oz Perle 7% AA, 60 mins
0.5 oz Perle 7% AA, 30 mins
0.5 oz Styrian Goldings 4% AA, 30 mins
1.0 oz Styrian Goldings 4% AA, 15 mins
0.25 oz Styrian Goldings 4% AA, knockout

irish moss and yeast nutrient at 15 mins

pitched yeast cake from Maize and Blue (pre-blueberry), which
	was Wyeast 3787 Trappist High gravity


Brew 2006-11-04
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- mash w/4 gals water to 150F for 50 mins
- sparge with cooler water than I liked
- boil 60 mins
- OG 1.071, expected 1.078, so must havemashed/sparged VERY cool.
	Need to figure this out before next time.
- pitch yeast and was really kicking ass pretty quickly



TODO next time:
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- flavor:
	- belgian yeast dried it out a little bit, so need more malt, 
	- next time, cut roasted barley down a bit, then add lots 
		of medium crystal malt (should probably have a pound of 60L)
- also need to make it stronger (imperial vs. extra)
	- perhaps if add more malt (pale or crystal), we won't need to cut
		the crystal...