Bullseye!

Coffee-Cacao Stout (bottled with help two weeks ago at the new site of Kazoo Brooing) is a huge success!
Creamy milkshake mouthfeel, thanks to the addition of oatmeal to the mash, the typical roasty stout flavors from caramunich malt & a healthy dose of bittersweet coffee & raw chocolate flavor evoke warmer, island times now, in this stale winter season.
Huzzah!

Brewing and Bottling with Friends

Hothead Saison was so good, we had to do it again!

Dumped/drank the last of the failed Tangerine Porter to make room for a new batch last Sunday, the Cacao-Cafe Stout. Bottling is much easier with eager friends about to fill & cap bottles! While that was going on, the extract + mini mash recipe for Saison was bubbling along in the kitchen. With so many enthusiastic helpers the brew went swimmingly, and now the yeasties are doing their part over in the corner. Tasted a small splash of the uncarbonated Stout & I don't think this one is going to be hanging around very long!

Saison Recipe (from Radical Brewing by Randy Mosher)

3.5# pale malt extract
2# Munich malt
1# red wheat malt
1# unrefined sugar (we used Sucranat, evaporated cane juice)

1 oz Northern Brewer (60 minutes)
1.5 oz Saaz (30 minutes)
2 oz UK Goldings (5 minutes)

Special Extras:
orange & grapefruit zest
grains of paradise