Black Malt & Chocolate malt 20 mins Mashing Toasted Coconut 200g 10 mins (Boiling) Vanilla Bean 1 stick 10 mins (Boiling) Cinamon 1 sticks 5 mins (Boiling) cacao nips 130g / Vanilla bean 2 sticks with Vodka (Dry hopping) Toasted Coconut 200g (Dry hopping) / Cinamon 1 sticks (Dry hopping) Cold Brew 500ml (Dry hopping) Oak Chips 200g (2nd) for 3 weeks
Sweet Orange & Cinamon 2 sticks 10 mins (Boiling) cacao nips 130g / Vanilla bean 3 sticks with Vodka (Dry ) 14days Cinamon 1 sticks (Dry hopping) 14days Cold Brew 500ml (Dry hopping) 14 days Oak Chips 50g (2nd) for 14 days
(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.