tonyolympia
Well-Known Member
I picked up a stout kit (dried extract with steeping grains) and I'm curious exactly what style I should expect/hope to produce out of it. Papazian talks only about dry, sweet and imperial stouts, and based on the ingredients in his recipes it looks like my batch should be a bit bigger than a sweet stout but short of an imperial. If any of you knowledgable people can look at this recipe and name a more precise style, I'd like to know what you think:
5 gallon batch
6 lbs dried amber malt extract
1 lb crystal 120L malt
1/2 lb roasted barley malt
1/2 lb black patent malt
10 HBUs Northern Brewer hops (bittering)
1 1/2 oz Golding hops (aroma)
Wyeast Irish ale yeast 1084
Priming corn sugar
OG 1.050
FG 1.010
Thanks for your help!
5 gallon batch
6 lbs dried amber malt extract
1 lb crystal 120L malt
1/2 lb roasted barley malt
1/2 lb black patent malt
10 HBUs Northern Brewer hops (bittering)
1 1/2 oz Golding hops (aroma)
Wyeast Irish ale yeast 1084
Priming corn sugar
OG 1.050
FG 1.010
Thanks for your help!