1 x St. Pats Irish Stout
1 x Smooth LME
1 x Robust LME
Steeped about 8oz of oats as well
Cold brewed about 16oz of Folgers Chocolate Silk coffee
boiled with priming sugar at bottling
Still could use some more conditioning time but after about 6-8 weeks in the bottle it is really starting to come together. It is a bit too malt forward for a stout, more of a sweet stout. Coffee added more chocolate flavor than I expected, not an unwelcome addition by any means though. The coffee flavor is definitely there but not overwhelming. Lacking the bitterness makes it hard to drink more than one or so but it is surprisingly good. I think all the extra malt and coffee masks the POR hops. I want to brew something like this again with 5 gal and do an actual extract batch.
Worked out much better than expected!
Tweaked Mr B Sunday Morning Coming Down
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Tweaked Mr B Sunday Morning Coming Down
Deadhouse Brewing Pipeline
Drinking: Northern Brewer Nut Brown, Pale Rider, Charon's oar Conditioning: Charon's OarFermenting: Single Obol Stout Next Up: Persephone's Tears Blackberry Wheat
Drinking: Northern Brewer Nut Brown, Pale Rider, Charon's oar Conditioning: Charon's OarFermenting: Single Obol Stout Next Up: Persephone's Tears Blackberry Wheat