stout, dry stout, Irish stout, all-grain
Source: Al Richer (richer@desi.HQ.Ileaf.COM),
HBD Issue #1139, 5/12/93
Recently I made a generic stout using Wyeast London Ale yeast, rather
than my usual Irish Ale yeast.
- 9 pounds klages
- 1/2 pound chocolate malt
- 1/2 pound roast barley
- 1 pound 80L crystal
- 3/4 stick brewers licorice
- 2 ozs. fuggles
- 1 pound brown sugar
- Wyeast London ale yeast
I used my standard infusion mash @ 152F, boiled for 90 min. with 3 hops
additions, force-chilled and pitched. The yeast (a 1-qt starter) took 36
hours to take off, then pumped up to a nice krauesen.