stout, dry stout, Irish stout, extract
Source: Marc San Soucie (firstname.lastname@example.org)
Issue #219, 8/3/89
There are scads of other additives that can lobbed into a stout without
damaging it. Almost anything works when making stout, but matching your
own taste preference is a matter of experimentation. Be prepared though
to give up drinking commercial bottled stouts, because frankly, nothing
can match the taste of homemade.
- 6-8 pounds dark malt extract
- 1/2-1 pound roasted barley
- 1/2-1 pound black patent malt
- 3-4 ounces bittering hops (e.g., Bullion)
- small amount aromatic hops (optional)
- ale yeast
To these skeleton ingredients I add other adjuncts, or remove things if
the wind blows from the south. A nice beer is made by using only dark
malt and black patent malt. A good strong bittering hops is key; Bullion
is lovely, as are Nugget or Chinook.
There are no appreciable differences between making stouts and other
ales, save the larger quantities of grain. Beware of 9-pound batches as
these can blow the lids off fermenters.