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Recipe

Dry Stout

by Denise & Scott

First place
February 2004 MASH BOTY Competition

6 lb Marris Otter Pale Malt
1/4 lb British Crystal, 65L
1/2 lb Chocolate Malt
7 oz. Roast Malt
1/2 lb Flaked Wheat
1/2 lb Sucrose
Mash @ 150 degrees for 60 minutes
Bittering Hops - N. Brewer and E. Kent Golding -- 60 min
Flavor Hops - E. Kent Golding -- 15 min

Ferment with Wyeast 1084 Irish Ale.

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Page maintained by Scott Graham. Last updated February 16, 2004.

Miami Area Society of Homebrewers