Originally Posted by MarsColonist
banana chocolate milk stout... add hefe yeast midway through ferm and free rise to 75°F
Wow that sounds really good... using a hefe yeast for a chocolate stout recipe. Nice!
I have this coffee substitute called Kafree Roma. It tastes kinda like coffee but it's ingredients are roasted barley, roasted malt barley, roasted chicory, roasted rye (Cafix is another but adds figs and red beet extract).
So maybe I'd do a Beet Your Roasted Chico-Rye Stout
I would actually roast some of the rye, if not all of it. Maybe roast some flaked rye? I guess if I use too much then it'd be in a hybrid category. And you can get pre-roasted chicory root online. Who knows maybe I would use a sugar beet (dried?) to get some different flavors and sugars. It's dry mass is 15–20% sucrose by weight!
I know that this recipe isn't unheard of in a Stout, san Rye, but nobody mentioned it yet (that I saw).