Black as my Toe's Nail Stout

2010 ALES Homebrew Open Best in Show

21-A Spice, Herb, or Vegetable Beer
Author: Joshua Hudson

Size: 19 L
Efficiency: 75.0%
Attenuation: 75.0%

Original Gravity: 1.061
Terminal Gravity: 1.015
Color: 33.32
Alcohol: 5.99% (vol)
Bitterness: 49.9

Ingredients:
3.85 kg Prairie Malt 2-row
.45 kg Oats (Pregelatinized Flakes)
.34 kg Roast Barley
.23 kg American Caramel 120°L
.23 kg American Chocolate Malt
.23 kg Munich 20L Malt
28.4 g Northern Brewer (8.5%) - added during boil, boiled 60 min
7.0 g Willamette (5.0%) - added during boil, boiled 30 min
28.4 g Cascade (5.5%) - added during boil, boiled 30 min
.3 tsp Irish Moss - added during boil, boiled 10 min
1.0 ea WYeast 1098 British Ale
1 oz Vanilla (extract)

Schedule:
Mash In - Liquor: 13.86 L; Strike: 75.47 °C; Target: 67.8 °C
Starch Conversion Rest: 60 min; Final: 67.8 °C
Batch Sparge - Sparge #1: 6.42 L sparge @ 75.6 °C, 15.0 min; Sparge #2: 14.97 L sparge @ 75.6 °C, 20 min; Total Runoff: 30.72 L