Black Gold Stout

A Dark Roasted Malt Taste With Creamy Finish

Brewer:	Jason Hebert		Email:	jhebert@wtp.net
Beer:	Black Gold Stout		Style:	Irish Dry Stout
Type:	Extract w/grain		Size:	5 gallons
Color:	136 HCU (~43 SRM)		Bitterness:	37 IBU
OG:	1.067		FG:	1.020
Alcohol:	6.0% v/v (4.7% w/w)
Water:	Just used tap water and 2 tsp gypsum
Grain:	8 oz. American black patent 4 oz. Roasted barley
Steep:	Steep black patent and barley in hop bag for 30 minutes at 160°
Boil:	60 minutes	SG 1.056	6 gallons
	6 lb. 6 oz. Dark malt extract 2 lb. Amber dry malt extract
	1 tsp of irish moss at 30 minutes
Hops:	1 oz. Perle (8.3% AA, 60 min.) 0.75 oz. Fuggles (5.3% AA, 30 min.) .25 oz. Fuggles (aroma)
Yeast:	wyeast 1084 irish ale liquid yeast with no starter, just let sit for 2 hrs before pitching from vial
Carbonation:	used 4.5 oz corn sugar for priming
Tasting:	has been bottled for almost 2 months now and unfortunatly I drank all but 12 since. stout has really mellowed and more of the roasted barley taste is evident, next time I will let it sit for atleast 3 months

Recipe posted 04/29/00.