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I didn't do anything fancy with this stout, it's basic. I used 6 pounds of dark liquid malt extract, 5 oz. chocolate malt, and 3 oz. of carmel malt. The grains I used was 4 oz of roasted barley and 3 oz. of specialy barley grains. I added a teaspoon of gypsum, 1 oz of chinook hops.

The taste reminded me of mixture between a porter and a stout. It was more malty for my taste and smokey. The roasted coffee flavors were very mild and as for any cocoa taste, that was stronger than I expect. I expected the coffee flavors to come through more than the cocoa flavors. I wasn't thrilled with the taste outcome but it wasn't something I'd dump out or not offer friends.

Well, back to experimenting. My next projects are going to be a Cherry IPA and a Double Gourd Ale (possibly pumpkin and butternut squash). 




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