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The Kitchen & The Speakeasy
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<blockquote data-quote="Lees" data-source="post: 56592" data-attributes="member: 729"><p>Hi Mark,</p><p></p><p>That's why I'm not a big fan of stout due to it being on the heavy side. Your recipe sounds good. I forgot to mention that I also added a cheesecloth bag of Lapsang Souchong tea to give it a smokey flavour. I like to experiment. Right now I have a batch of part Premier malt and a half gallon of sorghum syrup and part corn syrup fermenting. We were given several quart jars of sorghum several years ago, made by a local farmer, and I started to use the syrup for brewmaking as we don't often have it, but the occasional pouring it over corn bread. Yummy! The sorghum adds slight sour notes to the beer.</p><p></p><p>Regards, Lisa Marie</p></blockquote><p></p>
[QUOTE="Lees, post: 56592, member: 729"] Hi Mark, That's why I'm not a big fan of stout due to it being on the heavy side. Your recipe sounds good. I forgot to mention that I also added a cheesecloth bag of Lapsang Souchong tea to give it a smokey flavour. I like to experiment. Right now I have a batch of part Premier malt and a half gallon of sorghum syrup and part corn syrup fermenting. We were given several quart jars of sorghum several years ago, made by a local farmer, and I started to use the syrup for brewmaking as we don't often have it, but the occasional pouring it over corn bread. Yummy! The sorghum adds slight sour notes to the beer. Regards, Lisa Marie [/QUOTE]
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