Today I’m brewing a Chocolate Milk Stout. Pale malt, caramel malt and three black malts (pale chocolate, chocolate and black malt). I’m using chocolate nibs (10 min boil), and will be adding lactose at the bottling. Everything else is the same as usual. Don’t worry about the noodles, it’s not…
Last Friday I was at the 20’th annual Stockholm Beer and Whisky Festival. I have only visited the last three ones, over all I think last year was better beers. Maybe because I got higher expectations now. I sampled 38 different beers this time, most of the beers was drinkable, some…
On December 3’rd 2010 I brewed the second batch of my Russian Imperial Tolchock. I modified the recipe a little since the first batch. The major changes is that I added some malted oats for a fuller smoother body. And less licorice root, but it still have the distinct taste…
I was invited to the pre opening of Monks Porter House in Stockholm. I quickly reneamed it to the Porter Cave, from the pictures I think you can see why. This is the third Monks pub in Stockholm and their second brewery. They have 56 taps where they will serve…
Ikväll buteljerade jag 23 st 33 cl och 5 stycken 50 cl flaskor av Tolchock β1. Det är en Stout/Porter med chokladmalt, lakritsrot, ekfatslagrad i tre veckor, och mäktiga 11% alkoholstyrka och en bit över 100 IBU. Jag har smakat av den varje gång jag mätt OG/FG värdet och den…
