Update! : After a two week fermentation and a week in bottles here are my thoughts (no pics, broken camera
- Everything worked like a charm, the alfalfa gave a nice body and the bitter melon gave sufficient bitterness. The Fenugreek was amazing. I later found out that fenugreek is used to give fake maple syrup it's distinctive flavor. Not only did I get some maple flavor in this beer, it also provided the bitterness that was originally intended.
- Not much head but plenty of fermentation, and some residual sweetness.
- A bit hot from the alcohol, but not hurting the flavor or drinkability. Some people say baker's yeast can't tolerate a high abv, but in my experience this french brand in Dubai packs quite a kick.
-This is not a stout. The coffee and cocoa settled out, leaving me a dark orange brew and not a real stout flavor.
-My advice is that this recipe works great, but skip the coffee and cocoa. The coffee flavor is fading with time, but it really overwhelmed the other flavors in the beginning. Also cut back on the molasses by half.
Tonight I'm brewing up a 2nd patch, this time adjusting it into a Belgian weisien with a bit of orange peel and coriander.