We built this recipe as the perfect beer to pair with amburana. We start off with a big, bold imperial stout, using some of our favorite roasted malts which you might recognize from Xylocopa. Unlike Xylocopa however, we introduced a crystal malt to add a subtle caramel note in the background. We also mashed low and slow to boost the fermentability of the wort, to make sure we keep a moderate body and not fall into the trap of overly sweet, syrupy stout. After fermentation, we conditioned the beer on a combination of heavy toast American oak and lightly toasted amburana.

Overall: 67 (logged 1 time)

Draft: 67 (logged 1 time)