Blackbeard Stout leans toward a coffee flavor with just a hint of chocolate. I added some extra cocoa and peanut butter at the start of the primary fermentation to give it a more pronounced chocolate and peanut butter flavor, while still trying to remain a bit subtle. Corrective Notes: Needs at least 2x peanut butter and 2x chocolate. Perhaps add these to a late boil vs during fermentation. Also had a very "roasty-bitter" taste, so maybe not so much Black Malt or cut the hops IBUs down to ...
White Stout - LBN Brewery and Smisken Brewery Collab brew #1
Based on Mad Fermentationist Toasted Oatmeal Coffee Stout #2. Oats toasted at 300 degrees for 30 minutes. Coffee was cold-brewed the day before bottling and mixed at bottling. Used Kirkland-brand beans (roasted by Starbucks).
Basil added 5 min left in boil Blackberries & nibs 7 days in secondary