Whey Stout Three Ways – Recipe and Notes

What follows is the recipe discussion and notes as provided to Chop & Brew by homebrewer Kent Erickson as it relates to his series of whey stouts that we sampled in Episode 75. It should be noted that Kent’s original inspiration came from a recipe for Oatmeal Cream DoubleF Stout, originally printed online by The

Chop & Brew – Episode 46: Rye Stout + Espresso

Chip is joined by Kristen England (aka Fat Proper) to homebrew a celebratory Rye Stout + Espresso for Rhymesayers Entertainment’s 20th Anniversary. Episode includes discussion of recipe development and tasting notes; plus some conversation on general recipe formatting, over-yeasting, and hints at future chop- and brew-related episodes involving Kris. [Original podated: March 22, 2016] RELATED

English Toffee Coffee Milk Stout

Recipe from homebrewer Dave Kneeland (Rum River Wort Hogs homebrew club – Anoka, MN) as seen brewed in Chop & Brew – Episode 36: Big Brew Day at Summit Brewing Company. Thanks to Dave for sharing this unique recipe with us! All notes are Dave’s. For five gallons OG: 1.058 FG: 1.020 ABV: 5.12% Treat