We provide beer recipes and other content to you for free. Instead of charging you, we charge our advertisers. Without ads, we will not survive. Beerrecipes.org has been supporting homebrewers since 2002 with quality beer recipes, style guides and other content. Please help us continue by switching off your ad blocker. Learn more...

For the best experience, Login or Register for more features.  Favorites, write reviews, get notifications of new recipes, and more.

Melbourne Stout

back to search Back to Search  Style Details 

Melbourne Stout

back to search Back to Search  Style Details 

Beer Style: Dry Stout  (13A)
Recipe Type: extract
Yield: 5 US gallons

Dry Stout


I have made it twice with good success.

This is sipping beer, it gets its bitterness from the roasted barley and the fuggles. And its sweetness from the australian malts.

I swear this beer is both sweet and dry at the same time!


  • 6 lbs Australian dark extract
  • 2 lbs Australian dark dry malt
  • 4 oz roasted barley (crushed)
  • 8 oz light crytal malt (crushed)
  • 1 oz English fuggles pellets (alpha=4.5%)
  • 1/2 oz English kent goldings pellets (alpha=4.3%)
  • English brewery liquid yeast (wyeast)

Click to Print Recipe


In a hop sock steep the roasted barley and light crystal malt as you bring your brew kettle to a boil. Baby it, try to get every drop of flavor from the steeped grains.

Before the boil begins remove the steeped grain (the husks can release unpleasent tannins if left in when boiling).

Remove pan from stove and add the malt extracts. let dissolve and then bring the wort back to a boil for one hour. At 60 minutes add the fuggles. at 30 minutes add the goldings.

I start at about 1.050 and end around 1.015.