I say the flavors dart in and out of this one quicker than a hummingbird. At first you taste the coffee, which immediately fades to subtle chocolate. Before you know it , everything evaporates, and you're left with a crisp floral aroma. The hops feature predominantly, and it's more bitter than I would have expected.
This would be a good "starter" stout for people wanting to explore beyond the typical ballpark beers, but not quite ready to take on the fuller, thicker, sweeter flavors of more advanced stouts.
I say it tastes very similar to First Contact, with added hints of coffee and chocolate. Christy says she likes it.
4.46% ABV How is this calculated?
6 lbs Briess Dark liquid malt extract
8 oz. Rolled oats (Quaker old-fashioned is fine)
4 oz. Chocolate malt
4 oz. Roasted barley specialty grains
1 oz Glacier bittering hops (there are no aroma hops in this recipe)
1 packet (6.0 g) Munton's dry brewing yeast
.75 cup corn sugar (for priming)
In the main brew kettle, bring 2 gallons of water to 160°.
Add specialty grains, chocolate malt, and oats to a grain bag. Steep at 160° for 30 minutes
Remove grain bag and bring water to a boil.
Remove kettle from heat and add malt extract. Dissolve completely and return kettle to a boil.
Add Glacier hops and boil for 60 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.
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 and siphon beer from glass to primary.
Bottle and store for 2 weeks before chilling.
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