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Brew Notes - Nutella Stout - A little less than a happy high
komos
komos
Brew Notes - Nutella Stout
The Nutella1 Stout is now ready, and upon chilling a bottle and giving it a spin, a few things are readily apparent:

  • The gravity could come down a bit. I've generally designed beers that are on the high ends of their styles, and in this case2 it seems like a less textured feel to the brew is called for. Along those same lines, this may not have been the brew for a lactose addition.
  • The chocolate and hazelnut compete a little with the hops. Fuggles for this go, and I think the mild buttery/spicy flavor is right, but there's just a little too much of it there.
  • On the other hand, an additional shot of the spread would work pretty well.
  • I really kind of want to add orange peel. I might fight off this urge by making a Belgian Wit sometime soon.
  • It would do well for some aging. This is probably a no-brainer, but I like to remind myself to take the bière de garde route. I'd guess November or December would be ideal.
  • I'll probably have to limit my intake of this brew because of the tree nuts. I've no idea how much made it in, but what's there is best described as the rarified essence of the nut. It's a shame that the scent/flavor doesn't register as a warning for me. Remember, safety first.

~*~

1Actually, it's nigh-nutella for that same rich choco-nutty flavor with fewer preservatives.
2Most of the bitters I've made would also benefit from this lesson. The porters, however, have been magnificent.
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Comments
clayrobeson From: clayrobeson Date: July 27th, 2007 07:00 pm (UTC) (Link)
You're collecting all your recipes into something that can eventually be published, right?
komos From: komos Date: July 27th, 2007 07:07 pm (UTC) (Link)
I'm doing what now?

Actually, kind of. I do most of my planning via beertools.com and am keeping the base recipes. I've not been terribly consistent with keeping notes and maintaining conditions, but it's a start.

When's the last time you cracked one of the Belgi-wines?
clayrobeson From: clayrobeson Date: July 27th, 2007 07:15 pm (UTC) (Link)
I've not opened one since my birthday. I'm sort of treasuring them for a special event. :)

We need to start looking at self publishing some of your recipies...

Take a look at blub.com, at their booksmart software. It's what I used for that wedding album.
komos From: komos Date: July 27th, 2007 07:21 pm (UTC) (Link)
We'd need pics and pairings in there.
clayrobeson From: clayrobeson Date: July 27th, 2007 07:28 pm (UTC) (Link)
Well yeah... :)
komos From: komos Date: July 27th, 2007 07:11 pm (UTC) (Link)
Also, and I think this is going to be one of this fall's brews, I'd like to recreate the Vosges Red Fire Bar in a stout/porter. I think that'd be hot.
cook_ting From: cook_ting Date: July 27th, 2007 07:14 pm (UTC) (Link)
Try recreating the Vosges Mo's Bacon Bar in a beer. Alternately, liquify a few, mix with godiva and gimme a glass.
komos From: komos Date: July 27th, 2007 07:16 pm (UTC) (Link)
I think either scenario is possible.
sassyinkpen From: sassyinkpen Date: July 27th, 2007 07:22 pm (UTC) (Link)
Soooo sexy.....

Sounds really wonderful!
komos From: komos Date: July 27th, 2007 07:30 pm (UTC) (Link)
Are you flirting with my beer again?

sassyinkpen From: sassyinkpen Date: July 27th, 2007 07:35 pm (UTC) (Link)
Yeah....the beer. ;)
komos From: komos Date: July 27th, 2007 08:04 pm (UTC) (Link)
How very saucy. ^_^
12 comments or Leave a comment