- Product Details
What we really like about this oatmeal cream stout is the smoothness that brewing with lactose sugar brings to the palate. This smoothness balances out the copious quantities of roasted barley used in the brewing process to create a rich, complex, and delicious beer. If you have not been a stout drinker in the past, give this beer a try - it might just change your mind about how dark beers should taste. It tastes so rich, but is surprisingly easy to drink!
Since 2007, Tallgrass Brewing Co. has been crafting award-winning ales at the edge of the Flint Hills in Manhattan, Kansas. In addition to the quality of their beer, they’re known for their packaging, sense of humor, and an adventurous, experimental spirit that’s true to their homebrewing roots. Tallgrass chose Northern Brewer to help bring their recipes to homebrewers everywhere through our Pro Series line of beer kits - cheers!
A note on yeast: Tallgrass uses White Labs WLP007 Dry English Ale; with Tallgrass' blessing, we suggest Wyeast 1098 as the default option so customers (especially mail order customers) can more easily evaluate viability before brewing.
We strongly recommend ordering dry yeast in the summer months. We do include complimentary ice packs with all liquid yeasts, but it is difficult to guarantee that the ice packs will survive the trip given transit times and particularly hot temperatures.
This is a partial mash beer kit - see our Partial Mash Walkthrough for details.
- Additional Information
Beer Kit Yield 5 Gallons Recipe and Instructions Click Here for Tallgrass Buffalo Sweat Stout Pro Series Partial Mash Kit Brewing Instructions Regional Style USA Original Gravity 1057 Total Time to Make 6 weeks
- 5.0 / 5.019 ReviewsFirst Partial MashI did this partial mash with modified BIAB. First time mashing. Beer turned out fantastic! Will definitely do again.March 13, 2016Really SmoothThis is a really great, smooth, sweet stout. Can't go wrong picking this one.October 28, 2015Raspberry buffaloPartial mash with three pounds frozen raspberries (thawed and mashed) added one week into primary. Berries added in nylon grain bag. Slightly tart raspberry flavor, great raspberry aroma, and wonderful cream stout finish!July 18, 2015Better than the original2 weeks in primary, 2 weeks in secondary, a couple of weeks in the keg. Perfect color, head, and taste that only gets better with time. SG 1.050 and FG 1.014 for 4.5% which seems low, but it's so smooth and enjoyable to drink that I'm glad it's a low ABV. not stronger ABV. Also, used dry yeast due to summer heat. I had TBSS once in a bar and found it interesting enough to pursue making myself. Was thrilled to find on the Tallgrass web site that Northern Brewer carried it. I think my batch came out smoother, less coffee taste than the original. This batch is going fast!September 12, 2014Just like the originalAfter I had this beer in the can I immediately set out to find a clone recipe, to my delight NB had teamed up with Tall Grass, HELLS YES!When I first tried it 3 days after getting it in the keg I was a bit disappointed but still very good, just light in the body, now 3 weeks later that beer has conditioned and is simply amazing. 2 weeks primary2 weeks secondary 3 weeks in the keg16 ounces of heaven at a time.Best Oatmeal Cream Stout I have ever had. If you like anything dark, get it, you wont regret it. This is about my 30th time brewing.September 2, 2012No Cloning aroundDidn't have a nylon bag so ended up doing a regular all grain mash and then added the malt extract later in the boil. Let it sit and fermented for 6 weeks then bottled it. Came out a little too foamy for my liking compare to the can version. The taste was not as smooth as the can version but still very good. I send some bottles to other friends and they all thought it was amazing. Even though it wasn't my own recipie I still was proud of the finish product.November 26, 2012Excellent-wife picked NB over real dealExcellent clone- wife thought NB was better than the real deal in blind taste test. Real deal had more coffee/dark chocolate aroma than NB clone, but in the taste we didn't get that flavor com the aroma. NB's version was smooth and delious. NB made an excellent stout clone and you should try it soon. Thanks NB!August 12, 2013Excellent - even without the lactoseI have a dairy allergy and unfortunately the lactose has enough proteins in it to cause a reaction. So, I took a gamble and substituted 8 oz of Malto Dextrin for the lactose. It turned out excellent and got a thumbs up from everyone that tried it. Will brew it again.November 2, 2012Best in ShowI just brewed this kit on the 4th of July. I have been brewing for 5 years and this is the best beer I have ever made. I served it last night at a local home brew contest and took 1st place out of 16 beers. This is an amazing beer! Thank you Tallgrass!September 14, 2013Amazing...better than the real thing.I love Buffalo Sweat, and when I finally poured my first glass of this kit after 4 months in primary, secondary, and keg, I had a can of the real stuff ready to compare. My version wasn't a match. It was smoother and richer...and dare I say better. I will definitely brew this again...and keep buying cans of Buffalo Sweat for the time between kegs.Thank you Tall Grass!November 21, 2012
- Browse 1 question Browse 1 question and 2 answersHas anyone tried 4 ounces of cacao nibs in the secondary? Or better yet real vanilla beans in the secondary. Tall Grass makes a Buffalo Sweat Vanilla bean as a seasonal option.BEST ANSWER: I haven't tried either in this recipe. I have tried both on others, though.
I placed 3 oz of cacao nibs for 2 weeks in the secondary of The NB wheat recipe. I didn't notice any chocolate aroma and I only faintly tasted chocolate in the finish. It wasn't worth the effort in my opinion.
I made a coconut vanilla porter using vanilla beans. First cutting them into 1"-2" strips and slicing them down the middle and filet them to expose the tiny beans inside. I soaked the beans for a couple of hours in vanilla but that wasn't long enough to sanitize. My beer soured a bit so I dumped it. My better solution is making an extract by soaking the vanilla beans in vodka until they have the taste you desire. I soaked mine for 2-3 months then removed the beans. Then added it to taste when bottling.
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