Stout

Classification: stout, extract

Source: Nimbus Couzin (nimbus@bohr.physics.purdue.edu), r.c.b., 5/16/96

I've used roastaroma to make a nice xmas stout a couple years back. I must admit that I dont' remember how closely I followed the recipe.
It turned out quite well, thought the spices were a bit subdued. I would use more if I were to try it again. So , assuming I followed directions (maybe not the best assumption, but I probably would've for the spice quantity) increase the papazian recommendation.
Quite a nice stout. A little on the sweet side, some spice aroma, but only a wee bit in the flavor.
Hoppy, full-bodied, a sipping stout After two months, "pretty fine; nice aroma and spicing. Smooth, not overly strong - spices reminiscent of Anchor xmas. I'd make this one again. Perhaps a touch bitter, but mellow enough to enjoy. I wish I had more."
OK.. those comments make is sound pretty yummy. Long gone tho.. I remember the spices faded with time, so maybe in the first few months they were close to correct in the above quantity..

five gallon batch, by the way..

Ingredients:

3.3 # amber NW extract
6.6 # dark extract
1 # crystal
1 # roasted barley
0.4 # chocolate malt
0.5 # black patent
2 oz brewers gold 15.2 (60 minute boil)
1 oz cluster 7.3 (60 minute boil)
0.5 willamette (10 minute boil)
1 oz cascades (10 minute boil) 1 oz. roastaroma tea (10 minute boil)
0.5 hersbrucker (5 minute boil)
1 oz cascade (5 minute boil)
0.5 hersbrucker (5 minute boil)
0.5 willamette (5 minute boil)
1 oz. roastaroma (after turning off heat)
Edme ale yeast Dry! Wow, this feels like ancient history, using dry yeast and everything.