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Black Gold
Black, creamy.....yum.
| Brewer: | - | Email: | - | |||||
| Beer: | Black Gold | Style: | Irish Dry Stout | |||||
| Type: | All grain | Size: | 11 gallons | |||||
| Color: |
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Bitterness: | 39 IBU | |||||
| OG: | 1.044 | FG: | 1.012 | |||||
| Alcohol: | 4.1% v/v (3.3% w/w) | |||||||
| Water: | Tap water from Quabin. | |||||||
| Grain: | 13 lb. British pale 4 lb. Flaked barley 3 lb. Roasted barley |
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| Mash: | 70% efficiency | |||||||
| Infuse for 45 minutes @ 145°. Allow to cool to 145° and add one cup plain yogurt disolved in one pint of warm water. Let sit lossely covered for one day, then decoct to 168° for 10 minute mash-out. Sparge for 75 minutes @ 170°. | ||||||||
| Boil: | 75 minutes | SG 1.040 | 12 gallons | |||||
| Irish Moss for last fifteen minutes. | ||||||||
| Hops: | 1.9 oz. Target (11% AA, 60 min.) | |||||||
| Yeast: | White Labs Irish Stout. | |||||||
| Log: | 7 days @ 68°. 1 day @ 45°. | |||||||
| Carbonation: | 1.8 volumes | Keg: 6.1 psi @ 45°F | ||||||
| Two kegs of five gallons a piece, or just keg with a little more carbonation and then bottle from kegs. | ||||||||
| Tasting: | mm, mm good. | |||||||
Recipe posted 01/10/02.