Homebrewed stout from extract is better than no stout at all.
Stout is my favorite style of beer and an all- grain homebrewed stout is often just what the doctor ordered to make my day complete. However, sometimes I don’t have the time to concoct an all- grain brew and it is during these times that I turn to an etract brewed stout instead. Here is a simple recipe for brewing a quick, dry stout:
3 kilos (6.6 pounds) dry malt extract
8 ounces roasted barley
6 ounces flaked barley
One- half pound black patent malt
1.5 ounces Northern Brewer hops
Irish Ale Yeast 1084
Begin by adding the flaked barley to hot but not boiling water (about 170 degrees) and let it heat for about thirty minutes. Increase heat to the boiling point and add the dry malt extract and hops. Boil for 60 minutes. Add the Irish Moss during the final 15 minutes of the boil. Cool, sparge, pitch yeast, and bottle as usual.
I still prefer the all- grain stouts, but this one isn’t too bad and it requires very little work (relatively speaking, of course) when compared to the more advanced recipes. Other than the sparging, there is little in the way of extra work and the finished product should be tasty enough to make this recipe one of your stout production standbys.