Just as we finished our exploration into the wide world of Stout recipes, Brew Your Own Magazine features Imperial Stout, Dry Stout and Sweet Stout on the cover of the First issue of 2011. The magazine tag line is “Shout for Stout.”
Check it out. Remember that if you need to renew your subscription, subscribing for the first time, or looking to get a subscription for your mom; do so by clicking through our BYO sponsored link at the bottom right of the page. A small cut of the the click through comes back to us and helps keep the site running.
BREW ON! (your own)
chris
One of the recipes for dry stout (extract) seems to be wrong in this issue. Is it just me or should you be using more than just 2lb DME in your stout. I mean i know classic dry stout is low gravity but my kids could drink this.
chris
I should add that this in no way detracts from the general quality of BYO. I buy both BYO and Zymurgy, both are great but I think BYO has Zymurgy pipped in terms of usefulness to the home brewer. I also love their label competition and intend to win it this year.
John
I just looked through the extract dry stout recipes and it looks like they are actually following a partial mash procedure. That’s why the extract levels are low.
Good luck with the label competition. I never get around to coming up with an entry. They have pretty good prizes so maybe someday.
Mike
John is right, its a partial mash. Dry stout is traditionally done with a heavy hand of flaked barley, which has to be mashed. You can’t go straight up extract to make a traditional dry stout.
chris
It is a partial mash but with only a pound of 2-row plus speciality and no flaked barley. It just seems a bit thin to me.