Beer Style: Dry Stout (13A)
Recipe Type: all-grain
Yield: 5 US gallons
I entered the following recipe in a local homebrew competition. Both judges called it a clean, well made beer but a miss on the style with the beer being to malty and lacking the neccessary roasted character (on a 50 point scale I received a 28 and a 25). The recipe is based on Papazian's Propentious Stout, a recipe he claims is a dead ringer for Guinness.
Mash schedule: Protein rest at 124 deg. F for 50 minutes. Saccharification at 150 deg. F for 3 hours. A sour mash was added to the main mash prior to the protein rest.
Source: Keith MacNeal