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Simply Stout

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Simply Stout

back to search Back to Search  Style Details 

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

Dry Stout


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.


  • 7 lb. British 2 row pale malt
  • 1 lb. flaked barley
  • 1 lb. roasted barley
  • 1/2 oz. gypsum (in mash water)
  • 1 oz. Bullion whole hops (10.3% AA, 60 minutes)
  • Wyeast 1084 Irish Ale Yeast

Click to Print Recipe


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.