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Worthog

Vanilla Coffee Caramel Stout

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About six months ago, I read a post from Brian12069 about adding vanilla caramel coffee beans to the LBK, and I decided to give it a try. I made the St. Patrick's Irish Stout with an ounce of vanilla caramel coffee grounds and an ounce of Willamette hops, both in a muslin sack. I left it in the LBK for 4 weeks, then bottled with Coopers drops and brown sugar. It's been conditioning in my basement since then.

I'm very happy with the results. It's creamy, very much a stout, very drinkable, and it has a noticeable, but not overwhelming coffee aftertaste. This one fits the bill of the holiday beer I was hoping to make, and I'm looking forward already to brewing it again next June. Hopefully, I'll get a picture of it up in the next few days. Highly recommended!

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The perfect thing for sitting by the firepit on a cold night.


[attachment=9954]IMAG1428.jpg[/attachment]

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Looks great, and nice head on it! May have to try this recipe for next winter. It sounds delicious.

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