Tallgrass Buffalo Sweat Stout Pro Series Partial Mash Beer Recipe Kit
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.
This is a partial mash beer kit - see our Partial Mash Walkthrough for details.
In addition to the equipment required for malt extract brewing (boiling kettle, primary fermenter, siphon, etc.), you will need the following to brew our partial mash kits:
- A thermometer with a range that includes 120°-170°F
- A mash kettle - a pot with a capacity of at least 4 gallons (the boiling kettle you already have can do double duty)
- A second pot or kettle with a capacity of at least 2 gallons for heating sparge water
- A large strainer or a nylon mesh bag that can hold up to 5 pounds of wet grain (used to separate the grain from the mash liquid in Step #8)
|Total Time to Make||6 weeks|
|Beer Recipe Kit Instructions||Click here for recipe kit instructions|
The product was quickly shipped, and NB treated the liquid yeast with tenderness. I exclusively have been partially mashing for about 6 years now, yet never before experienced the yeast behavior like this in the primary. I have used this yeast many times before in various brews, but it has not behaved like this; Flocs/trub/yeast, all of it, remained on the bottom... I mean absolutely nothing surfaced. Good thing for the hydrometer! The ferment bubbles were so very tiny and apparently did not stir up the brew at all. Racking was simple. I prefer to jazz the mix a bit, featuring some dry hopping and toasted oak, so I added a special stone to a ferment bag and added some homegrown hops, and toasted oak sticks then dropped to the secondary. After a couple days, the batch showed no further fermentation, so the jazz was complete, so I racked again, topped the carboy neck with homemade vanilla extract, and let it rest. Very little sedimentation accumulated in the carboy. The classic "taste test" at bottling (of course flat), was excellent. What a clean ferment. Now I am waiting for the bottle conditioning.
Still brewing. Can’t wait!!!
Never worried about ordering from Northern Brewer
I ordered this for my husband for Father's day because he likes dark beet. It was a hit.
I brewed this with OYL-091 Omega kveik yeast. It was my first attempt with so much grain (I've been building up from partial mash kits) and this one had lots of grain! I had a bit of an improvised way to sparge the grain - if your used to 2 lbs in a partial mash batch, you'll have fun scaling up to this - just be ready to improve your equipment as needed (hey - what better way to decide what gear to buy next, right?). The kveik was done fermenting as fast as it's reputation claims. It gives a simpler yeast-based flavor than some, but worked well in this batch. Good times!
Clearly the best oatmeal stout recipe I have found and frankly one of the best all around that Northern Brewer has to offer