Furry Fruit Fury Cream Stout

The alternative name for this one was Peaches and Cream Stout, but that was just too easy.

Fermentation was downright explosive about 12 hours into this brew. I had to replace the airlock twice, and refill the water every 10 minutes. It finally calmed down about 18 hours after I pitched the yeast.

These have real potential if they are aged properly. Early taste tests were bitter and almost completely void of creaminess. About two weeks of aging gave them a very floral aroma and more pronounced sweet creamy goodness. The peach flavor is not very prominent, but Christy could definitely tell the difference between before and after adding it. A few more weeks of bottle conditioning should turn this batch into a crowd-pleasing favorite, but only time will tell.

Gravities:

Initial 1.067
Transfer 1.028
Final 1.028
5.12% ABV How is this calculated?

Ingredients:

6 lbs Light liquid malt extract
1 lb lactose
1 lb Roasted unmalted barley (600L)
1 lb Chocolate malt (350L)
1 lb Crystal malt (50L)
1 oz Mt Hood hops (5.2%)
4 oz Peach extract
1 packet (7.0 g) Cooper's dry ale yeast
3/4 cup table sugar (for priming)

Directions:

In the main brew kettle, bring 2 gallons of water to 160.
Steep barley, crystal malt and chocolate malt in a grain bag at 160 for 30 minutes
Remove grain bag and bring water to a boil.
Remove kettle from heat. Add malt extract and lactose. Dissolve completely and return kettle to a boil.
Boil for 45 minutes, add hops, and continue boil for 15 more minutes.
Remove from heat and imerse boiling kettle in ice-water bath.
Cool wort to about 70 degrees and add to primary fermenter.
Fill fermenter with enough water to make 5 gallons.
Add yeast.
Cover fermenter, attach airlock, and let sit for 7 days.
Transfer to glass fermenter and let sit for 14 more days.
Disolve priming sugar in 1 cup boiling water.
Add disolved sugar to primary fermenter.
Add peach extract along with priming sugar.
Siphon beer from glass to primary.
Bottle and store for 2 weeks before chilling.

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