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Black Gold Stout
admin
10-12-2004
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| 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
Living in a region with poor public water supply has unfortunately -
or- fortunately forced me to use bottled water. 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.
Taste: It has a smooth, chocolaty, warm fuzzy flavor perfect for
sitting in front of the fireplace.
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