CherryStScallywag
Member
This is a clone-ish attempt. i'll explain later.
ok, so I was lucky enough to receive a bottle of Brooklyn Brewing's Black Ops Stout. If you ever see this stuff for sale, snatch it up. It's unlike anything I've ever drank. completely divine. the label describes it like this:
"Brooklyn Black Ops does not exist. However, if it did exist, it would be a robust stout concocted by the Brooklyn brewing team under cover of secrecy and hidden from everyone else at the brewery. Supposedly, "Black Ops" was aged for four months in bourbon barrels, bottled flat, and re-fermented with Champagne yeast, creating big chocolate and coffee flavors with a rich underpinning of vanilla-like oak notes. They say there are only 1000 cases. We have no idea what theyre talking about."
I don't have the most discerning palate when i comes to beer, but i'll do my best to describe Black Ops. Think REALLY awesome imperial stout with complex layers of flavor and aroma that hit you in waves and lasts a long time. Now think of the mouthfeel of champagne. sh*t is crazy.
So, for our second batch of beer we figured go big or go home. The guy at our local brewing shop (O'conner's) helped us put together this recipe:
1lb Caramel Malt 6-row Briess
8.oz Wheat Red Malt
4.oz Black Malt 2-row
4.oz Chocolate
4.oz Roasted Bareley
3.lbs DME Trad. Dark
6.lbs LME Golden Light
3.lbs 4.8.oz LME Dark Trad.
4.oz Willamette
4.oz UK Fuggles
2 packs Safale American yeast
4 days in primary
pitch 1 pack champagne yeast into secondary
"dry-hopped" with"
1.oz dark toasted oak chips soaked in jack
8 vanilla beans
So we're shooting for at least 10%abv. and something that even comes close to approximating Black Ops will still be awesome, so we'll see.
ok, so I was lucky enough to receive a bottle of Brooklyn Brewing's Black Ops Stout. If you ever see this stuff for sale, snatch it up. It's unlike anything I've ever drank. completely divine. the label describes it like this:
"Brooklyn Black Ops does not exist. However, if it did exist, it would be a robust stout concocted by the Brooklyn brewing team under cover of secrecy and hidden from everyone else at the brewery. Supposedly, "Black Ops" was aged for four months in bourbon barrels, bottled flat, and re-fermented with Champagne yeast, creating big chocolate and coffee flavors with a rich underpinning of vanilla-like oak notes. They say there are only 1000 cases. We have no idea what theyre talking about."
I don't have the most discerning palate when i comes to beer, but i'll do my best to describe Black Ops. Think REALLY awesome imperial stout with complex layers of flavor and aroma that hit you in waves and lasts a long time. Now think of the mouthfeel of champagne. sh*t is crazy.
So, for our second batch of beer we figured go big or go home. The guy at our local brewing shop (O'conner's) helped us put together this recipe:
1lb Caramel Malt 6-row Briess
8.oz Wheat Red Malt
4.oz Black Malt 2-row
4.oz Chocolate
4.oz Roasted Bareley
3.lbs DME Trad. Dark
6.lbs LME Golden Light
3.lbs 4.8.oz LME Dark Trad.
4.oz Willamette
4.oz UK Fuggles
2 packs Safale American yeast
4 days in primary
pitch 1 pack champagne yeast into secondary
"dry-hopped" with"
1.oz dark toasted oak chips soaked in jack
8 vanilla beans
So we're shooting for at least 10%abv. and something that even comes close to approximating Black Ops will still be awesome, so we'll see.