(recipe in progress) This one is exciting. The goal is to make an Oaked Rye Imperial Stout. I'm going for a dark-as-night, full-bodied, velvety soft beer, good for bottle conditioning for a year or more. I'm looking for hot alcohol, caramel, licorice, and a slight smokiness on the nose, with a rich flavor of toasted sugar, toasted bread, vanilla, cocoa, and rye spiciness, without any of the acridity of coffee.
Oof. The goal was always to age this, so I still have some hope that this beer comes back, but it's currently undrinkable. There's so much flavor going on that it's hard to know for sure what I'm tasting, but I think part of the problem is that it's way too sweet. I believe it's an overload of tannins. The hops don't seem to come through, as far as I can tell, which is a disappointing sign this early on. We'll see if it's any better in a year.
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