BeerBorg

made a 2 gallon batch ... used about 1/4 cup of brown sugar to boost alcohol and 2 cans of oatmeal stout. fermented at 62-65f for 21 days. used bottled mineral water. no other additions.

bottling sample tasted like strong black licorice, caramel, molases and stout.

what i am wondering is ... what caused the black licorice taste? it isnt the sugary sweet american black licorice but the european licorice root-y taste.

final grav was 1.015 - ish.

thanks

I would think the brown sugar did.

Usually brown sugar leaves more of a molasses like note. But mixed with the dark stuff it might blend in to get that flavor. European licorice often has treacle in it.

You can get licorice and treacle like flavors from 120L+ British crystal malts too.

My End of the World Milk Stout tasted very similar to Left Hand Milk Stout when it was fresh. But now that it has aged for 10 months it has taken on a licorice like flavor.