I have made a number of stout recipes since I started home brewing. I beleive I have finaly refined my recipe down to perfectly suite my tastes. This one falls under the BJCP category of 13b. Sweet Stout. This is sometimes called a milk stout, cream stout or breakfast stout.
My base recipe I beleive is sound, but I’m not 100% sure what I want to do with it after I transfer it to the secondary firmentation vessel. Because of this I will be transfering into 5 x 1gal secondaries instead of 1 5gal. At that point I can do whatever additives I like and compare. So far I beleive this is the plan.
1. Control. Leave it as is with no additives
2. Cherry Extract (Organic)
3. Hazelnut Extract (Organic)
4. Chocolate Bar or Extract (Organic)
5. Either dry hopped with American Cascade hops or float oak chips for the “oak barrel aged” flavor.
I will let everyone know how it turns out. 🙂