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- 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 / 5.021 ReviewsTallgrass Buffalo Sweat Stout Partial Mash meets expectatons.I've been to the Tallgrass Brewery and sampled the real thing. The partial mash kit takes a bit more equipment and skill but the results are well worth the effort. Tastes like the real thing.October 30, 2017Purchased
1 year agoAs good as the original - give it time before drinkingBuffalo Sweat is one of my favorite beers to buy, so I had to try this.
I made this partial mash kit. It was my first partial mash kit and was very easy.
After 1 week fermenting, I added 2 Star Anise soaked in vodka. I let it go another week and then bottled.
Be patient - I didn't like the taste 1-2 weeks after bottling. By week 4, it was AWESOME. After 2 months, it was more awesome.
The 2 star anise barely added a licorice flavor. Next time, I'd add 4 instead.February 23, 2017Can't go wrong with this one!In my world of all grain inconsistency, this one always turns out right. People who say they don't like dark beer usually like this brew.Brewed with Wyeast 1275 Thames Valley this time (it was summer and I had the 1275) instead of the recommended Wyeast 1098. I only review the exceptional and this kit is worth the time to recommend!October 1, 2016First 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, 2014Well likedI'm giving this one a 5 because so many people like it. The modest amounts of oatmeal and lactose do smooth the edges. I bottle conditioned and get a very big and persistent head which make the beer irritating to pour - should have conditioned at the lower end of the carbonation range.July 20, 2014Be very very patientAt first I was disappointed with this beer. Little to no carbonation and head retention. My GF actually asked if I was drinking coffee once when I was having one. And it tasted more like a milk stout rather than a cream stout. But now after 6 months in the bottle it has finally blossomed into the rich creamy stout I expected it to be with a nice tan head and enticing aroma. So if you have the ability to set this beer aside for several months I highly recommend it. I'm glad to say its made its way back onto my brew again list.June 12, 2014AmazingJust opened my first bottle tonight. 4 weeks in primary. 3 weeks after bottling, this beer is amazing! This just moved to the top of my next brew list! will try the AG version next.October 16, 2013
- 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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