Stout II

6 # dark malt extract
2 # dry light malt extract
1 tsp gypsum
14 oz roasted barley
1.5 oz Northern Brewer (60 min)
0.5 oz Northern Brewer (15 min)
British Ale Yeast (1098)

OG: 1.056

roasted barley heated to 140 F in 1 gal water and held for 30 mins. strained and sparged thrice. used about 4 gal water for wort and chilled quickly. Strained with cheesecloth as there seemed to be a lot of particulate in the wort. Diluted to about 6 gal and pitched yeast at 82F.