Roasted Marshmallow and Chocolate Stout
#1
Posted 31 October 2012 - 05:00 PM
#2
Posted 31 October 2012 - 05:25 PM
#3
Posted 31 October 2012 - 07:48 PM
https://www.amazon.c...r/dp/B0000VLRGKOn the AHA Facebook post today, someone said they made this. They used "marshmallow candy flavour" at bottling. I don't know what that means. I assume they used chocolate malt for the other half. I'd use nibs too.
Edited by chils, 31 October 2012 - 07:48 PM.
#4
Posted 01 November 2012 - 07:21 AM
Ok once in a while I ask the wife what she would like me to brew and this is what she came up with.
Let this be a lesson to you.
#5
Posted 01 November 2012 - 08:59 AM
Yeah, actually this might not be too bad. I planned on bottling this one just in case I need to give it away. Knowing my wife she will have one glass and the novelty will be over.Let this be a lesson to you.
#6
Posted 01 November 2012 - 09:00 AM
#7
Posted 01 November 2012 - 09:55 AM
#8
Posted 01 November 2012 - 02:16 PM
#9
Posted 01 November 2012 - 02:46 PM
I got an incredible roast marshmallow flavour and aroma from "burning" honey for a mead. Take some volume of honey in a pot, nothing else, and boil it until it starts to smoke. Add water to un-syrup it. Then add it to your fermenter.
I really like this idea. I'm going to try this out for my next Porter or Stout.
#10
Posted 01 November 2012 - 04:58 PM
While I totally get where your coming from there's just this certain novelty/coolness factor about using real marshmallows. Kinda like pumpkin beer, you don't need the pumpkin in there but it's just something you gotta do. I suppose if I did go the real marshmallow route I wouldn't need any extra dextrine or lactose for sweetness?Well, they use dextrose so you'll have to consider sweetness if you use too much. They also use emulsifiers which probably don't matter. I'm just thinking that there are better toasted marshmallow flavoured substances that aren't actually toasted marshmallows. The burnt honey one is unreal.
Also if I went this honey route how much are we talking?
#11
Posted 01 November 2012 - 07:32 PM
#12
Posted 02 November 2012 - 08:32 AM
#13
Posted 02 November 2012 - 02:50 PM
#14
Posted 02 November 2012 - 04:25 PM
#15
Posted 02 November 2012 - 05:03 PM
Thanks for the suggestions. Not totally decided about the marshmallow part. Probably give the burnt honey thing a try. Maybe try that meadowfoam honey. Actually will probably do both and go the real roasted marshmallow route as well. The main reason is the wife has mentioned a few times already about how she's excited to roast marshmallows and contribute to a beer, so there is that.I personally would ditch the Black Patent for a Carafa, probably III. I am not a big fan of lactose either, but if you like it, go for it. Just keep in mind that it is nonfermentable and so you will want this sucker dry as a bone before you add it. How are you going for the marshmallow? I would also be inclined to back the oats, C-60, and RB down to .5 to the.75 lb range. Less is more so often.
#16
Posted 02 November 2012 - 05:14 PM
#17
Posted 02 November 2012 - 05:29 PM
#18
Posted 05 November 2012 - 04:11 PM
#19
Posted 05 November 2012 - 04:46 PM
#20
Posted 08 November 2012 - 06:25 PM
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