The following beer recipe is featured in the November/December 2000 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Charlie Papazian shares the following about his Dusty Mud Irish-style stout recipe:
“Dusty Mud revisits the simplicity with which we can brew. After 7-14 days of fermentation you will discover that it tastes great at bottling time! A smooth stout with the hints of caramel, roasted barley and cocoa we seek in stout perfection. Unless you ferment at higher temperatures, you’ll find this stout expressive of only a hint of fruitiness. Smooth as silk and easy drinking. Try cans of quality malt extract syrup with your favorite yeast and quality specialty malts and hops. And then with complete satisfaction, introduce a friend to the simplicity and pride of homebrewing.”
The following beer recipe is featured in the November/December 2000 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Charlie Papazian shares the following about his Dusty Mud Irish-style stout recipe:
“Dusty Mud revisits the simplicity with which we can brew. After 7-14 days of fermentation you will discover that it tastes great at bottling time! A smooth stout with the hints of caramel, roasted barley and cocoa we seek in stout perfection. Unless you ferment at higher temperatures, you’ll find this stout expressive of only a hint of fruitiness. Smooth as silk and easy drinking. Try cans of quality malt extract syrup with your favorite yeast and quality specialty malts and hops. And then with complete satisfaction, introduce a friend to the simplicity and pride of homebrewing.”
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