Monday, November 30, 2009

Tasting: Double Stout

I have been hotly anticipating this stout. As I had mentioned before, I have yet to brew a stout I was happy with. A new water profile after moving and a new recipe gave me hope that this would turn out well...

Pours the way an ideal stout should like used motor oil under a thick tan cap. Sticking my nose in the glass reveals many layers of roasted malt, from dark toast, chocolate and coffee to a bit of peaty smoke. The taste is more roast malt and bitterness. The hint of smoke is not the smooth campfire smoke of rauchbier, rather the peat and salt of scotch. But that is just a background note in the full on dark chocolate and toast that is the main flavor. Ultimately the body is not so heavy as to prevent repeated sipping. Finally I've brewed the stout I imagined.

Wednesday, November 11, 2009

Belgian Chocolate

I took advantage of the day off from class to brew and bottle some deliciousness. Out of the fermentor was the Double Stout, finishing at an adequate 1.012 and 8.1% ABV with wonderful smoky and roasted flavors. Into the fermentor was a Belgian-inspired brew with cocoa powder (fka Dubbel Chocolate). I changed the recipe from last to tone down the chocolate and up the fuitiness. Also no oak this year. I plan to add some frozen blackberries and plums in secondary to accentuate the fruit. Details below.