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Gong Stout 6
Dry Stout • All Grain • 23 L
Award winning stout came 2nd in the Australian National Competition 2002
December 18, 2002 pm 12:49pm
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Ingredients (All Grain, 23 L)
- 3.75 kg
Australian Pale Malt
Australian Pale Malt
A principal ingredient of cask ales using heritage barleys.
- 0.35 kg
Crystal Malt 120°L
Crystal Malt 120°L
Pronounced caramel flavor and a red color. For stouts, porters and black beers.
- 0.15 kg
English Brown Malt
English Brown Malt
Imparts a dry, biscuit flavor. Used in nut brown ales, porters and some Belgian ales.
- 0.3 kg
English Chocolate Malt
English Chocolate Malt
Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.
- 0.15 kg
English Wheat Malt
English Wheat Malt
Light flavor, creamy head. For wheat beers, stouts, doppelbocks and alt beers.
- 0.5 kg
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 0.25 kg
Barley Flaked
Barley Flaked
Helps head retention, imparts creamy smoothness. For porters and stouts.
- 0.25 kg
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 45 g
Goldings - 6.1 AA% pellets; boiled 90 min
Goldings
Mild. Slightly flowery.
- 10 g
Goldings - 6.1 AA% pellets; boiled 15 min
Goldings
Mild. Slightly flowery.
- 10 g
Fuggle - 4.2 AA% pellets; boiled 15 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 10 g
Goldings - 6.1 AA% pellets; boiled 1 min
Goldings
Mild. Slightly flowery.
- 10 g
Fuggle - 4.2 AA% pellets; boiled 1 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
-
White Labs WLP005 British Ale
White Labs WLP005 British Ale
This yeast is a little more attenuative than WLP002. Like most English strains, this yeast produces malty beers. Excellent for all English style ales including bitter, pale ale, porter, and brown ale.
Notes
Single infusion at 66C ferment at 20C till complete bottle or keg as normal A great beer award winner 2nd in stout Cat. Australian National Competition 2002
Style (BJCP)
Category: 13 - Stout
Subcategory: A - Dry Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.045 | 1.036 - 1.050 |  |
| Terminal Gravity: | 1.011 | 1.007 - 1.011 | |
| Color: | 30.9 SRM | 25 - 40 | |
| Alcohol: | 4.5% ABV | 4% - 5% | |
| Bitterness: | 48.0 IBU | 30 - 45 | |
Discussion
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