Dry Irish Stout

 This is a dry stout that is meant to be popular with people who like Guinness.

GRAIN	GRUIT
7# Maris Otter	1 oz Target
2# Flaked Barley
1.25# Roasted Barley	YEAST
	Wyeast 1084

PROCESS:

1. CLEAN AND STERILIZE EVERYTHING.
2. Heat 15 quarts water to 165 F and add to grain in mash tun (goal temp 150-152 F)
3. Mash for 60 minutes.
4. Sparge with 170 F water while draining wort into kettle.
5. Boil wort.  WATCH FOR HOT BREAK.
6. Set countdown timer for 60 minutes.  Add Target.
7. At 10 minutes add Whirlfloc.
8. At 0 minutes turn off heat and cool to 65 F.
9. Check starting gravity.
10. Add yeast.  Place in primary fermentor and apply airlock.
11. Ferment at ~69 F for 2+ weeks.
12. Keg and pressurize to 10 PSI.
13. Share and Enjoy!

I made a huge mistake with this beer.  I heated the grain in the water, instead of adding hot water to the grain.  This left me with something that was closer to pudding than beer.  Mouth feel was awful, taste was off, and I have no idea how alcoholic it was because the hydrometer just sat on top of the mess.  I tried fixing it by running it through a secondary, but it didn't really help.

Lesson learned: add hot water to grain.  Do not add heat to cold water & grain mixture*.

*Which raises the question: would cold water + grain = mash?  Or does mash have to include hot water?