February 2009 – Untamed Beer Slain Troll’s Blood Coffee Stout

I thought I would change it up a little bit this month. Rather than just writing about this month’s beer of the month, since I’m about two weeks late, I thought I would do a little real-time tasting video. You know, to see me in action. So here it is, the review of Untamed Beer Slain Troll’s Blood Coffee Stout.

If you would like to try this at home, here is the recipe. I’m sure there are a hundred things I could do to improve the recipe and process, so if you have suggestions I’m all ears.

2 lbs English Maris Otter
1 lb Simpson’s black malt
1 lb Simpson’s roasted barley

133 degrees for 30 minutes; 158 degrees for 45 minutes

9.15 lbs dark extract (60 min)
1 lb lactose (60 min)
2.0 oz Galena hops (60 min)
1.0 oz Cascade hops (15 min)
3/4 lb fresh ground medium roast coffee (5 min)
1.0 oz Cascade hops (2 min)

Wyeast 1318 London Ale III


About Brian

I like beer.
This entry was posted in Beer of the Month, Homebrew, Recipes, Videos. Bookmark the permalink.

3 Responses to February 2009 – Untamed Beer Slain Troll’s Blood Coffee Stout

  1. unmatchedstyle says:

    Nice review man, gutsy to choose your own brew.

  2. Nathaniel says:

    To date I think the Slain Trolls Blood Coffee Stout was one of the most extreme brewings I’ve witnessed. Further, it possess one of the strongest and most distinct flavors I think I have ever encountered in a beer. Truly an amazing brew my friend . . . was wonderful to watch it be created and nice to get to try some of it myself. How much do you have left, the batch must be running low by now huh?

    By the way, Evan and I are probably going to be bottling our Wheat beers this week. We did a blending tasting yesterday (concluding that they are best left as is) and it seems like time to get them in bottles and have carbonation action going. We’ll make sure to let you know when they are ready so you can try them out.

  3. Evan says:

    For future videos, I think you should make sure to get a close up of the pour. Part of the allure of the Troll’s Blood Stout is the protein-heavy viscosity that lends a buttery mouth-feel. I think a tight shot of the pour would help show that.

    Not sure if you’ve already seen this today, but I posted a link off my blog to an interesting explanation of the 3-tiered beer distribution system. Apologies for linking the Google cache, but the original site went down.

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