Maltose Falcons
Home Brewing Society
brewing since 1974!

As Seen In

Award-Winning Recipes from the 1997 Maltose Falcons Mayfaire Competition

" Dry Stout "

by Ray Francisco, Castro Valley, CA. 

For 10 gallons:

Grains: 14 lbs. 2-row pale malt.  3 lbs. Roasted Barley.  2.5 lbs.
Flaked Barley. 

Adjuncts:

Hops: 3 oz. Mount Hood, boiled 60 min.  1 oz. Mount Hood, boiled 30
min. 

Yeast: Wyeast #1968.

Water: Source not stated;  amended with calcium carbonate. 

Procedure: Mash grains at 151 F. for 60 min., sparge at 168 F. for
45 min.  Total boil time 60 min. with hop additions as listed above.
Ferment two-stage at 68 F.  Force-carbonate.  O.G. 1.041, F.G. 1.012.

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