Nov 11, 2013
Last year I made a Milk Stout that had a combination of Chocolate and Cherry flavoring to it. Which came out OK, but I made a few changes.
This year's version is still a Milk Stout, but I dropped the Cherry - it got lost in the flavor anyway. And last year I used a chocolate extract for flavoring, this year I used real dark chocolate nibs to try to make it more authentic. It shouldn't be too strong, probably between 4.5 and 5%. Perfect for taking the edge off of a cold winter day. It will be ready to enjoy by Christmas time, when the kids are used to seeing their old man stumbling around the house and cursing at unlit bulbs on the tree.
