I had this on tap at Saccharomyces in Brisbane earlier in the week and fell in love. :icon_drool2: Winter is coming, and Brisbane is far away, so time to get brewing.
Ross has helpfully listed the ingredients (at least, the adjuncts) here. I thought that it might've been a riff off Rogue Hazelnut Brown Nectar, but the lactose / oatmeal make me think the base beer might be an oatmeal / sweet stout, less (most of) the roast stuff. I figure the chocolate is just that, as Ross seems to mention cacao nibs separately in other recipes; I'd assume in the boil and in secondary.
Any tips (or insider goss - Ross?
) would be much appreciated. Paler sweet stout (pale, crystal, choc, oatmeal, lactose, no roast barley / carafa) plus choc / hazelnut? Or Rogue clone plus oats, lactose and chocolate to take the gravity into the 7% abv zone?
Ross has helpfully listed the ingredients (at least, the adjuncts) here. I thought that it might've been a riff off Rogue Hazelnut Brown Nectar, but the lactose / oatmeal make me think the base beer might be an oatmeal / sweet stout, less (most of) the roast stuff. I figure the chocolate is just that, as Ross seems to mention cacao nibs separately in other recipes; I'd assume in the boil and in secondary.
Any tips (or insider goss - Ross?
) would be much appreciated. Paler sweet stout (pale, crystal, choc, oatmeal, lactose, no roast barley / carafa) plus choc / hazelnut? Or Rogue clone plus oats, lactose and chocolate to take the gravity into the 7% abv zone?
