Stout

Classification: stout, all-grain

Source: Scott A. Friedman (knight@indirect.com), r.c.b., 5/10/95

I am an all-grain brewer and disagree with all the nay-sayers about how much black malt you have. My stout recipe (to follow) has won 2nd place in the state fair here in Arizona:

The crystal malt sweetens the overall beer-probably counters the bitterness everyone is warning you about. But try what you want-that's why we are homebrewers. Always try to be hoppy in your brewing endeavours :)

Ingredients:

9 lbs. Pale malt
3/4 lb. Black patent malt
3/4 lb. Crystal malt
10 oz. Roasted Barley
1 oz. Bullion hops-pelleted
Edme dry Ale yeast