Stollen beer tastes better!

[Jayjay1976]

I have 5 bags of imported German stollen bites leftover from the troubles, probably not great to eat anymore but maybe I can use them in a holiday pastry stout?

I was thinking I might stew them first to separate out the fats, then add them to the mash. Thoughts?

 

[bracconiere]

kuchy meister huh?

didn't i just see another thread that marzipan was an off flavor?

edit: here it is....

https://www.homebrewtalk.com/threads/hunting-the-dreaded-off-flavour-marzipan.695521/

 

[Jayjay1976]

kuchy meister huh?

didn't i just see another thread that marzipan was an off flavor?

edit: here it is....

https://www.homebrewtalk.com/threads/hunting-the-dreaded-off-flavour-marzipan.695521/

Well I googled "stollen beer" and there are several commercial examples, but I guess any unwanted flavor could be an off flavor. Seems like a red ale as base might be a better choice than a stout to let the stollen flavors shine.

 

[pvpeacock]

And here I thought you were advocating for stealing beer from the thread title. Never mind.

 

[Group W]

And here I thought you were advocating for stealing beer from the thread title. Never mind.

Me 2. I was thinking “drink it like you stole it.”

 

[bracconiere]

 

[InspectorJon]

Fort Rock in Rancho Cordova, Ca makes a really good Christmas imperial stout called Jingle Juice. They throw a ton of ginger snap cookies in the mash. Stollen would probably be just fine if you are thinking of a pastry stout. I have heard of commercial brewers using Orio cookies. Lots of fat in those.

 

[InspectorJon]

 

[Arminius757]

I have 5 bags of imported German stollen bites leftover from the troubles, probably not great to eat anymore but maybe I can use them in a holiday pastry stout?

I was thinking I might stew them first to separate out the fats, then add them to the mash. Thoughts?

View attachment 779718
View attachment 779719

I'm not to sure I would worry much about the fats... a lot of commercial styles add in cakes and cookies without much through to it, why not do the same here? Get a base recipe together and chuck all the cookies in the mash. I don't think you will get much flavor out of them, but I suppose you could try to do a flame out/whirlpool addition as well... If you want a real stollen flavor, I would focus on adding spices in addition to the cookies. It would be easy enough to get the lemon and orange peel flavors (late boil/flame out addition like in a witbier). Get a real solid malt bill together, maybe some Munich and crystal malts. I would agree that a stout might not be the best. Something like an Imperial Red, or maybe even a Bock or Doppelbock?

I have tried adding marzipan to a stout before in secondary. Gives off a lot of cherry flavor. I will need to try that again....

 

[Jayjay1976]

I'm not to sure I would worry much about the fats... a lot of commercial styles add in cakes and cookies without much through to it, why not do the same here? Get a base recipe together and chuck all the cookies in the mash. I don't think you will get much flavor out of them, but I suppose you could try to do a flame out/whirlpool addition as well... If you want a real stollen flavor, I would focus on adding spices in addition to the cookies. It would be easy enough to get the lemon and orange peel flavors (late boil/flame out addition like in a witbier). Get a real solid malt bill together, maybe some Munich and crystal malts. I would agree that a stout might not be the best. Something like an Imperial Red, or maybe even a Bock or Doppelbock?

I have tried adding marzipan to a stout before in secondary. Gives off a lot of cherry flavor. I will need to try that again....

Thanks for the ideas!