Evan!

Recipes 

I've made 35 batches of beer over the past 11 months, but one thing I've not done yet is a regular ol' stout. I've found myself craving the stuff, but my stouts are all bruisers or have adjuncts. Coffee, Imperial, Oatmeal, Cherry, etc. The one thing I haven't done is a medium-gravity (1.055-1.065 or so) normal old dry stout...and I've found myself really wanting some lately. I prefer roastier stouts, but unfortunately, I keep ending up with "harsh" notes because I overdo the dark malts in the quest for roastiness.

So, what's your favorite dry stout recipe (AG or PM)?

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MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers

.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)

Glibbidy

Recipes 

Here is my simple Stout. This one started at 1.049. Follow the percentages for scalability.