6.6Lbs Dark malt syrup 1Lb. Dark dry malt 12oz. Roast barley 8oz. Barley flakes 2oz. Bullion hops .5oz Kent Golding hops Irish yeast (white labs) 01-12-07 Start with 3 gallons distilled water in the brewpot Raise temperature to 150¡f Steep roast barley and barley flakes at 150¡f for 30 minutes Turn off heat (to avoid burning) and add dark malt syrup and dark dry malt. Stir to mix. Turn heat back on and raise to boiling. Add 2oz. bullion hops at beginning of boil and cover. Boil for 55min, add Kent Golding hops, boil for 5 more minutes. Transfer to sink and cool with ice. When cool, decant into plastic tub. Top up to 5gal with distilled water. Add yeast and mix. Decant into primary fermenter (6.5gallon carboy). 01-17-07 decanted into secondary fermenter. 01-27-07 bottled 33 12oz. and 10 22oz. bottles hydrometer reading (post priming): 1.022 original estimated to be: 1.058 02-09-07 put 3 bottles in the fridge for testing 02-10-07 Paul took one home with him 02-11-07 Tried one bottle. Terrible. Overpowering bitter coffee flavor. 02-14-07 Tried one bottle while brewing batch 5. Better but still bitter coffee. Maybe detect butterscotch flavor from fusel alcohol also. 02-16-07 Served dry stout at poker night. Better than previously. Off flavor and weird aftertaste are mellowing out. 04-10-07 Finally is good.