Beer Forum

Going to brew up a batch of Milk/Sweetstout, of course I`ve got the bible o`brews standing on the Shelf "Brewing classic styles". As I am trying to Clone "Ammestout", from Danish "Beerhere" it is crucial that I get the texture taste and mouthfeel right -
The original is Smoooth, roasty, pitch black, and is balanced whit a dash of coffee - Anyone ever brewed JZ`s example, and wanna give me a review ??

Might be a CYBI project, but Im afraid supply is just too limited in the states, but great brew, really good

Thx.
Peter.

I've brewed the milk stout in BCS with great results. I did a hazelnut/coffee treatment to it and it was selected to be brewed at the Mountain Sun in Boulder for the stout month.
I can't remember offhand what base malt is called for in the recipe, but I used Maris otter. Also, don't forget that lactose! Mash at a high temp (~153-157) to get that velvety body.

Good luck

Thx for the quick reply Don... How did you Hazelnut it up ?? an extract or ???
Oh and congratulation on getting you brew commercially brewed, awsome.
Peter.

So for the first batch (the one that won...) I coarsely crushed about 6 oz of coffee, put it in a grain sack and put it in the kettle at flame out. I added the hazelnut extract at kegging. about 1 oz (1/2 bottle) per 5 gal is enough.
For a recent batch, I cold steeped the coffee in about a quart of water for 2-3 days, then strained. Added that and the hazelnut extract to the keg. I like this approach, because the coffee was a bit smoother and you can add it to taste.

Good luck!