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Black Gold

Black, creamy.....yum.

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Beer: Black Gold Style: Irish Dry Stout
Type: All grain Size: 11 gallons
Color:
167 HCU
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
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.