Originally Posted by indigi
The old standby dry stout recipe is 70% pale, 20% flaked barley, 10% roasted barley. Turns out very tasty with any English yeast fermented on the cool side, or you can go crazy and toss a Belgian strain in there and it'll still be great. If your process is good it's a sure thing every time.
+1 for this. But keep to a clean english strain IMHO, notty works awesome in this case.
I actually replace the 10% roasted barley with 5% UK chocolate and 5% roasted barley
Primary:Russian River Redemption clone, Kelly's Melomel, Graham's English Cider 22-23
Aging:Public House Dry Stout, Procrastination Porter, Mr. Brown Ale, Westvleteren 12 Clone, Mead, Duvel Clone, Graham's English Cider 6-21, Belgian Draak Strong Ale, Fig Melomel, Acerglyn, Restorative Tonic Metheglyn