Goldmonte Smoked Dry Stout

All Grain Recipe

Submitted By: Goldmonte (Shared)
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Brewer: Matt Tremonte
Batch Size: 5.00 galStyle: Dry Stout (13A)
Boil Size: 6.00 galStyle Guide: BJCP 2008
Color: 35.2 SRMEquipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal)
Bitterness: 45.0 IBUsBoil 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 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 minutes

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