6.8% ABV/35 IBU Horse & Dragon Brewing Company

Sad Panda Coffee Stout

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Charm City Chia Pudding

Chia seeds soaked in coconut milk, topped with fresh fruit.

Coconut Chia Pudding

Enjoy a creamy and refreshing regular-sized strawberry shake made with ripe strawberries and smooth vanilla ice cream.

Strawberry Shake, regular size

ABV: 6.0% IBU: 25. Rich & velvety from nitrogen bubbles. Notes of coffee, vanilla, and chocolate.

In a large brew kettle, heat 3.5 gallons of water to 165°F (74°C). Add the pale malt, roasted barley, chocolate malt, and crystal malt to the hot water. Stir well to ensure all grains are soaked. Maintain the temperature at 155°F (68°C) for 60 minutes.

Step 1: Prepare the Mash

After the mash is complete, sparge the grains with enough hot water to collect 5 gallons of wort in the brew kettle. This typically requires about 2-3 gallons of water at 170°F (77°C).

Step 2: Sparge

Bring the collected wort to a rolling boil. Once boiling, add the East Kent Goldings hops and boil for 60 minutes. This will add bitterness and aroma to the brew.

Step 3: Boil the Wort

After the boil, quickly cool the wort to around 70°F (21°C) using a wort chiller or an ice bath.

Step 4: Cooling

Once cooled, transfer the wort to a sanitized fermentation vessel. Sprinkle the Irish Ale yeast over the surface of the wort and seal the vessel with an airlock.

Step 5: Pitching Yeast

Allow the beer to ferment at room temperature (around 68-72°F or 20-22°C) for 1-2 weeks, or until fermentation is complete.

Step 6: Fermentation Period

After fermentation is complete, brew a small batch of coffee using the coarsely ground coffee. Add the brewed coffee and vanilla extract into the fermentation vessel and gently stir to mix.

Step 7: Adding Flavor

Transfer the beer into a keg and carbonate using nitrogen gas. Allow it to sit for a few days for proper nitrogen infusion.

Step 8: Carbonation

Pour the Left Hand Nitro Milk Stout into a glass. Enjoy the rich, velvety texture and flavor notes of coffee, vanilla, and chocolate.

Step 9: Serve

Pale Malt

Roasted Barley

Chocolate Malt

Crystal Malt

East Kent Goldings Hops

Irish Ale Yeast

Coffee (coarsely ground)

Vanilla Extract

Nitrogen Gas

Left Hand Nitro Milk Stout

Classic Italian pasta with creamy sauce, pancetta, and parmesan.

Spaghetti Carbonara

Stuffed Mushrooms

Copper Spoon 10 Year Anniversary Private Barrel Bourbon

Fortaleza Anejo

Wild Turkey Beacon

Tequila Ocho Anejo Old Fitzgerald Barrel

Make Left Hand Nitro Milk Stout Recipe in just 3h . ABV: 6.0% IBU: 25. Rich & velvety from nitrogen bubbles. Notes of coffee, vanilla, and chocolate.

Left Hand Nitro Milk Stout Recipe

Descriptors

Tasting Notes

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