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Beer Style: Dry Stout  (13A)
Recipe Type: extract
Yield: 4 US gallons

Dry Stout


I still have about three bottles left of this stuff and it still tastes great (had one just the other day!). No nasty caramel taste or other nasties.


  • 1 can, M&F stout extract
  • 1 pound, amber dry malt extract
  • 1 pound, dark malt extract
  • 7 ounces, black patent malt
  • 7 ounces, chocolate malt
  • 7 ounces, roast barley
  • 21 ounces, crystal malt
  • 1/2 ounce, gypsum
  • 2 ounces, Chinook hops (boil)
  • 1 ounce, Centennial hops (boil)
  • 1 ounce, Cascade hops (finish)
  • ale yeast

Click to Print Recipe


Crush grains; steep at around 150F; sparge with lots of cold water. Add extracts, gypsum, boiling hops. Add finishing hops 5 minutes before end; total time in copper around 45 minutes. Chill brewpot on ice; bring to about 3--1/2 - 4 gallons. Primed with corn sugar.