Munton's Gold Yeast Starter:
n/a Additional Yeast or Yeast Starter:
n/a Batch Size (Gallons):
5 Original Gravity:
n/a Final Gravity:
n/a Boiling Time (Minutes):
Black Primary Fermentation (# of Days & Temp):
7 days, 65 degrees Secondary Fermentation (# of Days & Temp):
14 days, 60 degrees Tasting Notes:
Very full bodied stout with slight coffee flavor - great taste and smooth texture
0.5 lbs. Caramel/Crystal Malt 80L
2.0 lbs. (Black) Roasted Barley 300 SRM
0.33 lbs. Flaked Barley 1.7 SRM
4 lbs. Pale (Medium) Liquid Extract
1.75 lbs. Light DRY Extract
1 oz. Target (Beginning)
1 oz. East Kent Goldings (Finishing)
Bring 4.5 quarts of water to just shy of a boil
Cut heat, add all grains and steep for 50 minutes
Add water to sparge and stir in malt extracts
return to boil and add beginning hops for 1 hour
40 minutes into the boil, add Goldings hops, stirring every once in a while
remove from heat, strain out hops, add to fermenter and add cold water
cool wort to 70 degrees and pitch yeast.
bottling: stir in 3/4 cup of corn sugar to boiling water and dissolve. add to beer before bottling.
primary fermentation for 1 week at 65 degrees
condition in bottles for 2 weeks at 60 degrees
I'm pretty sure this is as close to the actual recipe as I could get. The dark barley amount might be a little off, but its definitely very close.
Friends tell me its the best thing I've ever brewed, and some say its one of the best stouts they've ever had, so I'm very encouraged. It's "like" Guinness in some respects, but still very unique in its overall taste. - Very similar body, head, and texture for example.
Planning to brew again soon!
"And Shepherds we shall be, For thee my lord for thee, power hath descended forth from thy hand that our feet may swiftly carry out thy command. And we shall flow a river forth to thee, and teeming with souls shall it ever be. In Nomini Patri, et fili, et spiritus sancti."