Goldmonte Smoked Dry Stout 
All Grain Recipe
Submitted By: Goldmonte (Shared)
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| Brewer: Matt Tremonte | |
| Batch Size: 5.00 gal | Style: Dry Stout (13A) |
| Boil Size: 6.00 gal | Style Guide: BJCP 2008 |
| Color: 35.2 SRM | Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal) |
| Bitterness: 45.0 IBUs | Boil Time: 60 min |
| Est OG: 1.047 (11.6° P) | Mash Profile: Single Infusion, Medium Body |
| Est FG: 1.014 SG (3.5° P) | Fermentation: Ale, Two Stage |
| ABV: 4.3% | Taste Rating: 44.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 5.00 gal |
Dublin, Ireland |
Water |
1 |
| 10.00 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
2 |
| 5 lbs 8.00 oz |
Pale Malt (2 Row) UK (2.5 SRM) |
Grain |
3 |
| 2 lbs |
Barley, Flaked (1.7 SRM) |
Grain |
4 |
| 1 lbs |
Black Barley (Stout) (500.0 SRM) |
Grain |
5 |
| 1 lbs |
Smoked Malt (9.0 SRM) |
Grain |
6 |
| 2.30 oz |
Goldings, East Kent [5.0%] - Boil 60 min |
Hops |
7 |
| 1.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
8 |
| 0.50 tsp |
Yeast Nutrient (Boil 10 min) |
Misc |
9 |
| 1.0 pkgs |
London Ale (White Labs #WLP013) |
Yeast |
10 |
Taste Notes
Force carbed with 10 PSI for 4 days without much carbonation. Rolled the keg with 20 PSI for 45 mins on day 5, then dropped regulator and lost all CO2 overnight but beer is now carbed and delicious. Lesson learned.. roll keg with CO2 attached once cold at a higher pressure then intended to serve at.Notes
1st Runnings - 1.059
1/2 way runnings - 1.031
Time for Mash Out water: From 60 to 194 in 16minutes
Time from Mash to Boil: 35 minutesThis Recipe Has Not Been Rated
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