From the HBD Archive
From: dredge@hitchrack.STANFORD.EDU (Michael Eldredge)
Subject: Re: stout (recipe)
Date: 1990-03-17 18:16:06 GMT

> Date: Wed, 14 Mar 90 14:05 EST
> Subject: Stout
> Hey, does anyone outhere have a good recipe for stout that can be done
> with easily obtainable ingredients?

One of the best that my brewing buddies and I've tried is "Baer's
Stout", based on one of the excellent recipes from Dave Baer (a
regular reader and contributor to this column as well as an instructor
in brewing at the Menlo Park Rec center). The one that I am sipping
right now (a bit early, but I wanted to be accurate in my response)
came out great! (Apologies, Dave, for what we may have done to your

4oz Flaked Barley
4oz Medium Crystal malt

6# Dark Australian malt extract
1/2# Dark Australian dry

4oz black patent malt
4oz molasses

2oz cascade (bittering)
0.6oz northern brewers (aromatic)

Prestarted Wyeast British Ale yeast.

OG: 51
FG: 17.8
Fermentation temp: 55 degF

Steep 50 minutes at 153 degF: flaked barley, crystal

Boil 90 minutes.
Add black patent and molasses at 45 min.
Bittering in thirds each 30 min.

Michael Eldredge
Stanford Integrated Circuits Lab

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