Stout's Stout A AB,B@?K(StoutDry Stoutz?ff?`?sh?L@@AHB BBExtra dark, almost black.Dry roast flavors, rich, creamy.High hop bittering rate.Diacetyl and fruity esters moderate to none.Guinness Stout, Murphy's Stout, Beamish Stout, Sierra Nevada Stout, North Coast Old #38 Stout.AGoldings - E.K.@P@AA8B4BMild, slightly flowery.EnglandEnglish Ales. Bitters, India Pale Ales, Porters.English Fuggle, B.C. Goldings, Willamette. A@@K,BPale Malt(2-row)t(2-row)America?ff?@}ϛB}ϘBA7BRoasted BarleyMaltley MaltAmerica?C@@+_rB+_lB@8ACrystal 40Lstal 40LAmericaZ? B@A'B'B?<3#@Black Patent Maltent MaltAmerica?@D@ A+_rB+_lB?bf@Flaked BarleyGrain Millers, Inc.America? @@AxBxB?@Irish MossFining Agent In Any BeerAdd to boil 15 minutes prior to knockout.Irish AleYeastWYeast1084Slight residual diacetyl. Round and Malty.Best in stouts and Scotch ales.GKBIdeal StoutHB@ApB8B/C@StoutA-B??2tsp Gypsum in kittle 2tsp Irish Moss in kettle @ 15minPhilip Leonard and Pamela Klifar H??G? 33@D@ A@)\>)\>)\>*&*PAsac rest temp range 158-152@ A? AAA? C@?BpA?>F AA?