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

Dry Stout


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..


  • 3.3 # amber NW extract
  • 6.6 # dark extract
  • 1 # crystal
  • 1 # roasted barley
  • 0.4 # chocolate malt
  • 0.5 # black patent
  • 2 oz brewers gold 15.2 (60 minute boil)
  • 1 oz cluster 7.3 (60 minute boil)
  • 0.5 willamette (10 minute boil)
  • 1 oz cascades (10 minute boil)

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