Got a growler of this last time it was released and it was fantastic. I'm working on trying to put together a recipe to try and match it.
I know it's an American Imperial Stout, they use Maple syrup, it's got nice milk chocolate and coffee notes.
I've heard they do a 120 min boil and add the Maple syrup at the beginning. What would that do other than concentrate the beer? What does maple syrup add to a beer other than obvious maple character? Does the coffee/chocolate character come from actual coffee and chocolate additions or is it all from the malt?
This is a Frankenstein recipe from several sources I'm just using as a starting point. It's mainly from "Brewing Better Beer" in the cold steeping dark grains section. But I've pulled in some pieces from other stout recipes I've seen, the amounts/ingredients might be messed up/duplicated as it's totally a rough draft.
ALL-GRAIN
------------
OG: ??
FG: ??
IBUs: 30
ABV: 8.4%
COLOR: SRM ?? (Dark obviously)
MALT/GRAIN BILL
--------------------
10 lb MCI Pale Stout Malt (I like what I've heard of this base malt for stouts)
1 lb Flaked Oats
1 lb Briess Caramel 60
¾ lb Pale Chocolate Malt or 170g Chocolate Malt? (Aiming for a milk chocolate character)
½ lb CaraPils malt
½ lb Flaked Barley
¼ lb Briess Special Roast Malt
¾ lb Roasted Barley (Light?)
170g Weyermann® Dehusked Carafa® III
⅛ lb Black patent malt
1 lb Lactose (Last 15 min of boil)
X oz Grade A Dark Amber Maple Syrup (Yes Very)
OPTIONAL ADDITIONS
-------------------------
x oz Steeped Coffee ?Will there be enough coffee character from the malt?
X oz Cocoa Nibs (or cocoa powder) (again does the chocolate malt cover this)
X oz Steeped vanilla beans (Too much going on?)
HOPS SCHEDULE
-------------------
3ml Hopshot @ 60 min. (Been looking to The Alchemist's use of hop extract for a clean bitterness, seems like an appropriate product for a stout)
DIRECTIONS
-------------
Mash pH 5.2. Mash XX minutes at XXX°F. Cold steep dark grains.
Mash water treatment? Boil water treatment?
120 minute boil?
Add steeped dark malts to fermenter.
Extras
-------
½ tsp Yeast Nutrient @ 10 min.
½ Whirlfloc @ 10 min.
Yeast
------
??? Probably something English. Appropriate starter size.
Any answers/thoughts/suggestions are welcome. Thanks!
I know it's an American Imperial Stout, they use Maple syrup, it's got nice milk chocolate and coffee notes.
I've heard they do a 120 min boil and add the Maple syrup at the beginning. What would that do other than concentrate the beer? What does maple syrup add to a beer other than obvious maple character? Does the coffee/chocolate character come from actual coffee and chocolate additions or is it all from the malt?
This is a Frankenstein recipe from several sources I'm just using as a starting point. It's mainly from "Brewing Better Beer" in the cold steeping dark grains section. But I've pulled in some pieces from other stout recipes I've seen, the amounts/ingredients might be messed up/duplicated as it's totally a rough draft.
ALL-GRAIN
------------
OG: ??
FG: ??
IBUs: 30
ABV: 8.4%
COLOR: SRM ?? (Dark obviously)
MALT/GRAIN BILL
--------------------
10 lb MCI Pale Stout Malt (I like what I've heard of this base malt for stouts)
1 lb Flaked Oats
1 lb Briess Caramel 60
¾ lb Pale Chocolate Malt or 170g Chocolate Malt? (Aiming for a milk chocolate character)
½ lb CaraPils malt
½ lb Flaked Barley
¼ lb Briess Special Roast Malt
¾ lb Roasted Barley (Light?)
170g Weyermann® Dehusked Carafa® III
⅛ lb Black patent malt
1 lb Lactose (Last 15 min of boil)
X oz Grade A Dark Amber Maple Syrup (Yes Very)
OPTIONAL ADDITIONS
-------------------------
x oz Steeped Coffee ?Will there be enough coffee character from the malt?
X oz Cocoa Nibs (or cocoa powder) (again does the chocolate malt cover this)
X oz Steeped vanilla beans (Too much going on?)
HOPS SCHEDULE
-------------------
3ml Hopshot @ 60 min. (Been looking to The Alchemist's use of hop extract for a clean bitterness, seems like an appropriate product for a stout)
DIRECTIONS
-------------
Mash pH 5.2. Mash XX minutes at XXX°F. Cold steep dark grains.
Mash water treatment? Boil water treatment?
120 minute boil?
Add steeped dark malts to fermenter.
Extras
-------
½ tsp Yeast Nutrient @ 10 min.
½ Whirlfloc @ 10 min.
Yeast
------
??? Probably something English. Appropriate starter size.
Any answers/thoughts/suggestions are welcome. Thanks!