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Gong Stout 6

Gong Stout 6

Dry Stout : All Grain : 23 L

Raydownunder

Award winning stout came 2nd in the Australian National Competition 2002

December 18, 2002 at 12:49pm

0.0/5.0 0 ratings

Ingredients (All Grain23 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 4.00% - 5.00%
Bitterness: 48.0 IBU 30.00 - 45.00

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