The first stout turned out so well that it basically disappeared in only a few short weeks (a small number of bottles have been put aside for cellaring). So we've put down another, more adventurous batch, which should be ready for drinking quite soon. Changes to the original recipe are in bold.
1x Coopers Dark Ale mix
1x Coopers Stout mix
1kg Coopers Brew Enhancer #2
1kg Light Dry Malt Extract
1 mug Percolated Espresso
8 tsp Cocoa
4 tsp Cinnamon
2 tsp Garam Marsala
The aim with this recipe is an even blacker and richer stout, with some additional bitterness and a slightly spicier palate. The additional malt should push this to 10.5% ABV, which will hopefully make it last a bit longer than the first batch.
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