Maltose Falcons
Home Brewing Society
brewing since 1974!

As Seen In

Award-Winning Recipes from the 1997 Maltose Falcons Mayfaire Competition

" Dry Stout "

by Pat Loughran, San Francisco, CA. 

For 10 gallons:

Grains: 24 lbs. Great Western 2-row pale malt.  1 lb. Flaked Barley.
1 lb. Flaked Oats.  3 lbs. Roasted Barley.  2 lbs. Chocolate malt.
1 lb. Black Patent malt. 

Adjuncts:

Hops: 1 oz. Columbus, boiled 60 min.  4 oz. Centennial, added at end
of boil.  Estimated 30-40 IBU total. 

Yeast: Wyeast #1056 American Ale, in culture.

Water: Source not stated. 

Procedure: Mash grains at 150 to 155 F. for 60 min., sparge with 10
gallons of water.  Specifics on total boil time, fermentation, and
gravity not stated. 

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