Black Gold Stout
stout, dry stout, extract
Source: Joseph Santos (email@example.com), HBD Issue #1634,
Many will recognize the
ingredients as a combination of some of the favorite recipes found in
various homebrew books. This stout was an experiment in blending flavors
to achieve the best of all things "I" desire in a stout.It is similar to
Mark Stevens "Black Cat Stout #1" with a few changes.
It has a smooth, chocolaty, warm fuzzy flavor perfect for sitting
in front of the fireplace.
- 6# M&F Dark Extract Syrup
- 1# M&F Dark DME
- 8 oz. Black Patent Malt
- 12 oz. Chocolate Malt
- 12 oz. Crystal Malt
- 1 oz. Chinook Hop Pellets (60 min)
- 1/2 oz. Northern Brewer Hop Pellets (60 min)
- 1/2 oz. Northern Brewer Hop Pellets (20 min)
- 1.5 tsp. Single Fold Pure Vanilla Extract
- 3/4 C. Freshly Brewed Espresso
- EDME dry ale yeast
- 3/4 C. corn sugar for priming
For this I
used distilled water with 1 Tbsp. water crystals added. Steep specialty
grains then remove. Add vanilla,espresso,and extracts. Boil for an hour
and cool. Rack to primary and pitch yeast. Within minutes activity was
observed. Within 12 hours active fermentation, *WARNING* after this stage
you WILL need to use a blow off rig. The activity subsided after 2 1/2
days then racked to secondary for 12 days to ensure no bottle bombs!
Bottled with corn sugar and aged @room temp for 8 days. It is now 3 weeks
in the basement and better than ever.