Black Gold Stout

Extract Recipe

Submitted By: ibrewalot (Shared)
Members can download and share recipes

Brewer: Brian Smith
Batch Size: 5.00 galStyle: Dry Stout (Irish) (16A)
Boil Size: 3.91 galStyle Guide: BJCP 1999
Color: 29.4 SRMEquipment: Brew Pot (5 Gallon)
Bitterness: 30.0 IBUsBoil Time: 45 min
Est OG: 1.053 (13.1° P)
Est FG: 1.015 SG (3.9° P)Fermentation: My Aging Profile
ABV: 5.0%Taste Rating: 45.0

Amount Name Type #
1 lbs Roasted Barley (300.0 SRM) Grain 1
6 lbs Dark Dry Extract (17.5 SRM) Dry Extract 2
1.00 oz Santiam [6.8%] - Boil 45 min Hops 3
1.00 oz Ultra [4.2%] - Boil 45 min Hops 4
1.00 tbsp Gypsum (Calcium Sulfate) (Boil 45 min) Misc 5
1.00 tsp Irish Moss (Boil 15 min) Misc 6
1.0 pkgs Dry Ale Yeast (Nottingham #) Yeast 7

Taste Notes

Smooth, clear (for a stout), beautiful. A bit hoppier than I'd have expected. Given I like hops and I like stout, I'm in business! I like it; Madge liked the previous stout better (less hops).


Forced with Nitrogen/CO2 mix at 32 psi. Not ready after 3 days (almost), so left another. Not ready until 5 days. Might be due to kegging in the 5gal. keg instead of the 2.5gal. like the last batch.

This Recipe Has Not Been Rated

This website is using cookies. More info. That's Fine