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Generic Stout

Classification: stout, dry stout, Irish stout, all-grain

Source: Al Richer (richer@desi.HQ.Ileaf.COM), HBD Issue #1139, 5/12/93

Recently I made a generic stout using Wyeast London Ale yeast, rather than my usual Irish Ale yeast.



I used my standard infusion mash @ 152F, boiled for 90 min. with 3 hops additions, force-chilled and pitched. The yeast (a 1-qt starter) took 36 hours to take off, then pumped up to a nice krauesen.