Golden Age Stout

Golden Age Stout

(5 gallons/19 L, all-grain)
OG = 1.064 FG = 1.016
IBU = 62 SRM = 26 ABV = 6.3%

Ingredients
10 lbs. (4.5 kg) 2-row pale malt
2 lbs. (0.91 kg) Munich malt (10 ºL)
1 lb. (0.45 kg) caramel malt (80 ºL)
0.5 lb. (227 g) black malt
10.5 AAU Cluster hop pellets (90 min.) (1.5 oz./43 g at 7% alpha acids)
7 AAU Cluster hop pellets (0 min.) (1 oz./28 g at 7% alpha acids)
9 AAU Brewer’s Gold hop pellets (0 min.) (1 oz./28 g at 9% alpha acids)
2 packs Wyeast 1084 (Irish Ale) or White Labs WLP004 (Irish Ale) yeast
2⁄3 cup corn sugar (if priming)

Step by Step
Mash the grains at 150–152 °F (65.6–66.7 °C) with 16 qts. (15 L) of hot water for 60 minutes. Run off the wort and sparge with hot water to reach a final volume of about 6 gallons (23 L) in the brewpot. Bring the wort to a boil and add the first portion of Cluster hops. Boil the wort for 90 minutes, turn off the heat, and add the second portion of Cluster and Brewer’s Gold hops. Let the wort stand for 30 minutes, run off from the trub, and cool to about 70 °F (21 °C). Pitch the yeast, preferably as a 2-qt. (2-L) starter. Ferment for five days at 65–70 °F (18–21 °C), then rack to the secondary for seven to 10 days. Bottle or keg in the usual manner, allowing two to three weeks before drinking.

Golden Age Stout

(5 gallons/19 L, extract with grains)
OG = 1.063 FG = 1.015
IBU = 62 SRM = 30 ABV = 6.3%

Ingredients
6 lbs. (2.7 kg) amber liquid malt extract
1.25 lbs. (0.57 kg) extra light dried malt extract
1.5 lbs. (0.68 kg) caramel malt (80 ºL)
0.5 lb. (227 g) black malt
10.5 AAU Cluster hop pellets (90 min.) (1.5 oz./43 g at 7% alpha acids)
7 AAU Cluster hop pellets (0 min.) (1 oz./28 g at 7% alpha acids)
9 AAU Brewer’s Gold hop pellets (0 min.) (1 oz./28 g at 9% alpha acids)
2 packs Wyeast 1084 (Irish Ale) or White Labs WLP004 (Irish Ale) yeast
2⁄3 cup corn sugar (if priming)

Step by Step
Steep the grains with 3 qts. (3 L) of hot water at 140–150 °F (60–65.6 °C) for 30 mins. Pull the grains out of the brewpot and drain the liquid into a brewpot, rinsing with an additional 3–4 qt. (3–4 L) of hot water. Add the dried malt extract and about a third of the liquid malt extract, stirring carefully to make sure it is properly dissolved, then top up the brewpot volume to 5 gallons (19 L). Bring the wort to a boil, add the first portion of Cluster hops, and boil for 60 minutes, adding the remainder of the liquid malt ex-tract 15 minutes before the end of the boil. Turn off the heat, add the second portion of Cluster hops along with the Brewer’s Gold hops, and allow the wort to rest for 30 minutes. Run off the wort from the trub, cool it to about 70 °F (21 °C), and pitch the yeast, preferably as a 2-qt. (2-L) starter. Ferment for five days at 65–70 °F (18–21 °C), then rack to secondary. After seven to 10 days, bottle or keg in the usual manner, and allow two to three weeks before drinking.