Batch 78 Stout

3 gallons 

4.5 lbs Warminster Maris otter
1 lb best malz dark Munich
8 oz Briess roast barley
8 oz flaked wheat
6 oz mfb car120
1/4 tsp soda

8 oz Briess roast barley steeped whole room temp 2 hours, added midway through lauter, restart lauter

SRM ~40

Mash 150 df 30 mins, 156 df 40 mins pH 5.2

OG into boil 1.045, 4.8 gals, 80% eff

Boil 2 hrs

120 mins 6.25 gr Columbus 15%aa 24 IBUs
30 mins 14 gr northdown 7.9%aa 20 IBUs
15 mins 7 gr east kent goldings 5.7% aa 5 IBUs
10 mins 50 gr lactose
10 mins 1/2 tsp Irish moss

49 IBUs

OG into fermenter 1.072.

Pitch at 66 df with wyeast 1469 in 1 qt starter, place at 70 df for primary.

Good activity at 8 hrs, 68 df.  At 18 hrs, up to 75 df with full krausen, move to 65 df.  At 32 hrs down to 70 df.  Hold between 70-72 for primary.  Rack to secondary 5/31, leave at 70 df.  

Bottle 6/13/14 with 65 gr table sugar, yield 360 oz, 2.4 vols co2.

FG 1.021, abv 6.7%.