Beer Style: Dry Stout (13A)
Recipe Type: all-grain
Yield: 5 US gallons
Recently I made a generic stout using Wyeast London Ale yeast, rather than my usual Irish 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.
Source: Al Richer