|Crystal and chocolate malts with home-roasted oats in the center|
Saturday, 16 August 2014
Within the body of roasty oats and barley, there is spice at the heart of a stout ale. There are chocolate and caramel, coffee and molasses notes in those grains. Sometimes we add those literal items to accentuate the hints found in the base. This hopless ale doesn't attempt anything quite so obvious. Nutmeg, licorice, vanilla, bourbon and oak form the aromatic accents of this stout.
Friday, 15 August 2014
This saison recipe is part II of my five part series on hop-free ales. I have already transferred the ale to secondary and it smells fantastic. It's also my second attempt at ageing an ale on oak chips. This time I have soaked the french oak on some chardonnay, to replicate the effect of barrel-ageing in a chardonnay barrel. We'll have to see how well that goes, but the recipe for the main brew is below.
|Definitely don't store your soaking oak chips in the sun...|