It’s that time of year: time to make the Mary McCleod again.
There’s a chocolate milk nose. It’s right up front and in your face. The chocolate runs through the entire ale but there’s a bigger roasted note in there too and it’s not entirely awesome. A bit burnt, turning the beer just a little harsh.
On some feedback I was told that it was the black prinz malt. Perhaps next time I should replace that with something else. But it’s tasty and it’s STRONG, but not obviously so. All in all, I don’t think too many tweaks need to be made to this beer.
Brew date: 10/15/17
2 lb Chocolate
.5 lb Black Prinz
.75 Black patent
5 lb Maris otter
2 lb Opal 44
1 lb Gold Rush toasted Pale
Additional fermentables: 7 lb LME
Hops: 1.5 oz Nugget @60
Additions: 1/2 tsp Calcium Chloride (this is to make the water more like the water used in England, which helps the stout be more correct, stylistically).
Yeast: Imperial Dry Hop, 2nd use