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Beer Style: Dry Stout (13A)
Recipe Type: all-grain
Yield: 5 US gallons

Dry Stout


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 :)


  • 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

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