With five of us, and two turkey cookers, the initial making went really well. I feel badly that it’s all dropped in Scott’s lap now, but I guess the Belgian will remain in secondary for awhile, giving time for the Rye to be bottled.
The first beer is a Belgian Triple, made with East Kent Goldings hops, candy sugar, Irish moss and dried chamomile…I’m not going to give the whole recipe, but I will boast that it had a starting gravity of 1.1. We’re naming it Sleepytime Triple.
We also sampled the Breakfast Stout clone (made in November.) It is an oatmeal stout made with Kona and Sumatran coffees and dark and milk chocolates. It was still really young, and the rich coffee flavors were pretty overwhelming. I don’t mean that in a bad way…I really liked it…but I swear it could have used a touch of cream.