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...
Beer Style: Dry Stout
Recipe Type: extract
Yield: 5 US gallons
I've used roastaroma to make a nice xmas stout a couple years back. I must admit that I dont' remember how closely I followed the recipe.
It turned out quite well, thought the spices were a bit subdued. I would use more if I were to try it again. So , assuming I followed directions (maybe not the best assumption, but I probably would've for the spice quantity) increase the papazian recommendation.
Quite a nice stout. A little on the sweet side, some spice aroma, but only a wee bit in the flavor.
Hoppy, full-bodied, a sipping stout After two months, "pretty fine; nice aroma and spicing. Smooth, not overly strong - spices reminiscent of Anchor xmas. I'd make this one again. Perhaps a touch bitter, but mellow enough to enjoy. I wish I had more."
OK.. those comments make is sound pretty yummy. Long gone tho.. I remember the spices faded with time, so maybe in the first few months they were close to correct in the above quantity..
five gallon batch, by the way..