petergriffen
Active Member
Looking for an alt and a stout. All grain. Only thing is temp for fermentation will be 53-60.
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.
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