Blackbeard Flaked-Barley Stout – Tasting Notes

I brewed this batch with my dad on 6/18 in the new place the day after StringSummit. The recipe was my own design. Sadly, because we hadn’t fully moved in, I didn’t give the wort the attention it deserved through fermentation. 3 weeks later I kegged the batch without moving it to secondary. Fortunately, it tastes pretty dern good. Very dark black color with a nice, persistent head. Aroma is slightly peaty, but somewhat malt extractish smell. The flavor carries some of the extract sweetness, but the combination of the dark malts give it a nice toffee chocolate taste. I think maybe the grain had been milled too far ahead of time and was somewhat dusty. Still, cheers.

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