1230 lbs of malted barley. 20 lbs of hops. 16 lbs of melted semi-sweet and bittersweet dark chocolate. Loads of cracked espresso beans. Bourbon barrels yearning to be filled......Can't wait for our chocolate coffee Imperial Stout? Me either. We'll be brewing this big boy tomorrow and we're just resting our backs from humping all that grain out of the cellar. I thought I'd take a minute and tell you about it.
We've been rotating stouts here at Flossmoor Station for the last year and a half (don't worry Iron Horse fans-it's coming back next) with great success. Stout lovers (and everone else) have been imbibing our stout faster than usual. We've done a cream, a coffee, and a dry irish. Now we've decided to get the big boy out again. We'll be sure to barrel age as much as we can in used bourbon barrels, but don't look forward to this for 6 to 12 months at least. The rest will be ready in late August and should take you into the blustery fall evenings.
(Dreams of 10% abv mocha latte.....mmmmmmmmm...)
1 comment:
I hope brewer A likes to climb inside the kettle and scrub 15 Lbs. of chocolate off the sides of the vessel. Because that'll be what he's doing come the end of the brew day.
Love, a brewer who knows from experience. P.S. drink chocolate beer...not vanilla
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