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