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Liquid S'mores
Sweet Stout • All Grain • 5 gal
Trying to replicate the flavor of S'mores in a stout. Graham Cracker, chocolate and marshmallows, complimented by stout bitterness... avant garde, be uncommon
November 24, 2014 am 02:39am
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 1 lbs
Caramel Malt 60L; Briess
Caramel Malt 60L; Briess
Sweet, pronounced caramel flavor. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam, foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 2-Row Caramel Malt 60L is a roasted caramel malt that imparts deep golden to red color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to amber and red beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- .75 lbs
British Black Patent
British Black Patent
Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
- .375 lbs
English Chocolate Malt
English Chocolate Malt
Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.
- 8.5 lbs
Maris Otter; Crisp
Maris Otter; Crisp
An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.
- .25 lbs
Treacle
Treacle
Imparts intense, sweet flavor. A British mixture of molasses, invert sugar and golden syrup (corn syrup). Use in dark English ales.
- .75 lbs
Lactose
Lactose
Adds sweetness and body. Use in sweet or milk stouts.
- 1.5 oz
East Kent Goldings - 5.0 AA% whole; boiled 75 min
East Kent Goldings
Mild, slightly flowery.
- .5 oz
Fuggle - 4.8 AA% whole; boiled 15 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- .5 oz
East Kent Goldings - 5.0 AA% whole; boiled 1 min
East Kent Goldings
Mild, slightly flowery.
- 6 oz
Cocoa Powder - Mixed 1/2 cup with 1 cup vodka to make extract. (omitted from calculations)
Cocoa Powder
Cocoa powder is made when chocolate liquor is pressed to remove three quarters of its cocoa butter. The remaining cocoa solids are processed to make fine unsweetened cocoa powder.Tastes very bitter and gives a deep chocolate flavor.
- 1 1/4 tsp
Cinnamon (ground) - Made extract with 4 tsp vodka. Added to secondary (omitted from calculations)
Cinnamon (ground)
Cinnamon is the dried bark of various laurel trees in the cinnamomun family. One of the more common trees from which Cinnamon is derived is the cassia. Ground cinnamon is perhaps the most common baking spice. Ground cinnamon is ground from long pieces of bark that are rolled, pressed, and dried.
- 2 ea
Vanilla (whole bean) - (omitted from calculations)
Vanilla (whole bean)
Vanilla Beans have a sweet, perfumed aroma with a woody or smoky flavor. Pure Vanilla Extract has a similar aroma. Vanilla Beans are the long, greenish-yellow seed pods of the tropical orchid plant, Vanilla planifolia. Before the plant flowers, the pods are picked, unripe, and cured until they're dark brown. The process takes up to six months.
-
Fermentis S-04 Safale S-04
Fermentis S-04 Safale S-04
A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Notes
Made homemade Cocoa Extract, Cinnamon extract and Marshmallow extract Added whirlfloc tablet, Treacle and Lactose with 15 minutes left in boil. Homemade extracts: 1/2 Cup Cocoa powder + 1 cup Vodka - soaked for 4 days then added to secondary 1 tsp Cinnamon + 2 tsp Vodka - soaked for 4 days then added to secondary 1 Tbsp Marsh Mallow root + 1 cup hot water - soaked for 4 days then strained with fine mesh. Added liquid to secondary. Has an almond extract flavor Planning to add Cocoa Extract, Vanilla bean, Cinnamon extract and Marshmallow extract in secondary. OG - 1.055
Style (BJCP)
Category: 13 - Stout
Subcategory: B - Sweet Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.056 | 1.044 - 1.060 |  |
| Terminal Gravity: | 1.019 | 1.012 - 1.024 | |
| Color: | 31.6 SRM | 30 - 40 | |
| Alcohol: | 4.9% ABV | 4% - 6% | |
| Bitterness: | 38.1 IBU | 20 - 40 | |
Discussion
Transfer to secondary
2014-11-28 6:06pm
After 4 days in primary, Gravity was 1.022. Base beer had excellent flavor and a good molasses nose. Should make the base some time. Moved to secondary racking on top of homemade extracts.
Cocoa nibs
2014-12-01 9:46pm
added 4oz Cocoa nibs to secondary on day 7. Gravity 1.022
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