Descend into the underworld and pay the toll for flavors of chocolate, vanilla and roasted coffee and hints of caramel, plums and raisins. . This elixir is an attempt to resurrect The Ferryman from Orpheus Brewing. There will be no hazelnuts in this however... there will be cold brewed coffee and cacao nibs. This will be fermented with a Belgian Abbey yeast to boot!
Salted Caramel Imperial Stout
An attempt to make a creamy porter with a little sting from the habanero Hop substitute: Use Willamette instead of Columbus. BREWING Equipment: Bulldog Master Brewer & Sparger SET 0: 69 C, Heat 22 L of water to 69 C before programming as instructed below SET 1: 66 C, 10 minutes (mash in #1 light malts and rice shells), 2200W SET 2: 66 C, 25 minutes (mash), 1800W SET 3: 68 C, 5 minutes (mash in #2 on top with rosted malts), 2200W SET 4: 68 C, 30 minutes (mash), 1800W SET 5: 76 C, 10 min ...
In honor of those cold Christmas nights back in Wisconsin where Christmas was celebrated with a stiff Grasshopper. This Imperial stout has vanilla beans soaked in Creme De Menth, Creme De Menthe artisan flavoring from Amoretti, and Cocoa Nibs! Peace on Earth and Good Will towards men!