This is the fourth in a series of recipes taken from The Homebrewer's Recipe Guide.
6 2/3 pounds dark malt extract
1 pound crystal malt (40L)
1 pound roasted barley
1/2 pound chocolate malt
1/2 malto-dextrin powder
1 1/2 ounces Bullion hops (bittering)
1 ounce Irish ale yeast
1 1/4 cup dry malt extract for priming
Procedure
Place crushed crystal malt, roasted barley and chocolate malt in water and steep at 155 degrees for 30 minutes.
Remove spent grains and add malt extract, malto-dextrin and Bullion hops.
Boil for 1 hour.
Cool wort and pitch yeast.
Ferment for 10 to 14 days.
Bottle using dry malt extract.
Age for 7 to 10 days
"Dry stout is one of the most popular styles of beer (thank you Mr. Guinness.) It is also one of the most rewarding homebrews. A bottle of this thick, rich brew is a wonderful sight in your refrigerator on a cold winter evening"Ingredients
6 2/3 pounds dark malt extract
1 pound crystal malt (40L)
1 pound roasted barley
1/2 pound chocolate malt
1/2 malto-dextrin powder
1 1/2 ounces Bullion hops (bittering)
1 ounce Irish ale yeast
1 1/4 cup dry malt extract for priming
Procedure
Place crushed crystal malt, roasted barley and chocolate malt in water and steep at 155 degrees for 30 minutes.
Remove spent grains and add malt extract, malto-dextrin and Bullion hops.
Boil for 1 hour.
Cool wort and pitch yeast.
Ferment for 10 to 14 days.
Bottle using dry malt extract.
Age for 7 to 10 days
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looks good. I was going to start a new batch tomorrow using this recipe. I grew my own hops in my backyard: Chinook. I hope my hops aren't too strong for a stout. We'll see.