The Ultimate Toasted Marshmallow Stout Recipe

Campfire Dreams: Toasted Marshmallow Stout A Recipe for the Ambitious Brewer

Forget everything you think you know about flavored stouts. We're not talking about a hint of sweetness or a whisper of vanilla. We're talking about capturing the soul of a campfire, bottling the nostalgic aroma of a perfectly toasted marshmallow, and infusing it into a rich, complex, and utterly satisfying stout. This isn't just a beer; it's an experience.

This recipe combines the classic, roasty characteristics of a robust stout with the irresistible, caramelized sweetness of toasted marshmallows. It's a challenge, but the reward is a truly unique and delectable beer that will delight your taste buds and impress your friends. So grab your brewing equipment, and let's dive into the art of brewing this masterpiece. Let's get to it.

🛠️The Armoury: Equipment Needed

Before you begin your quest, ensure your armory is complete. Precision and cleanliness are your allies on this brew day.

Large brew pot (at least 5-gallon capacity)
Mash tun or large mesh bag for steeping grains
Fermenter (glass carboy or plastic bucket) & Airlock
Thermometer & Hydrometer
Racking cane or auto-siphon
Bottling bucket, Bottles, Caps & Bottle capper
Sanitizing solution (e.g., Star San or Iodophor)

🌾The Grimoire: Ingredients

This grain bill is designed for layers of complexity to support the marshmallow character.

8 lbs (3.6 kg) Maris Otter Malt (The biscuity, rich backbone)
1 lb (0.45 kg) Chocolate Malt (For deep, dark chocolate and coffee notes)
1 lb (0.45 kg) Roasted Barley (Provides the signature dry, acrid roastiness of a stout)
1 lb (0.45 kg) Flaked Oats (For a silky, full-bodied mouthfeel)
1 lb (0.45 kg) Lactose (Milk Sugar) (An unfermentable sugar for residual sweetness and body)
8 oz (227 g) Crystal Malt (60L) (Adds caramel sweetness and color)
4 oz (113 g) Black Malt (For intense color and a sharp, dry finish)
1 oz (28 g) East Kent Goldings hops (bittering) (Classic English hop for a clean bitterness)
1 oz (28 g) Willamette hops (aroma) (Subtle spicy and floral notes)
8 oz (227 g) Toasted marshmallows
1 package Irish Ale yeast (e.g., Wyeast 1084 or Safale S-04)
5 oz (141 g) Priming sugar (for bottling)

🔥Step 1: The Mash & The Boil

1. Sanitization: Before anything else, thoroughly clean and sanitize all equipment. This is non-negotiable.

2. Mashing: Heat 3.5 gallons of water to around 160°F (71°C). Add your crushed grains to a mash tun or mesh bag and submerge. Stir well. The goal is to hold the mash temperature stable between 150-155°F (66-68°C) for 60 minutes. This temperature range encourages beta-amylase and alpha-amylase enzymes to break down starches into fermentable sugars.

3. Lauter & Boil: After 60 minutes, lauter (drain) the sweet wort from the grains into your brew pot. Bring it to a rolling boil, add the East Kent Goldings hops, and start a 60-minute timer. During the last 15 minutes, add the lactose. In the final 5 minutes, add the Willamette hops for aroma.

⚗️Step 2: Fermentation & Marshmallow Infusion

4. Cooling & Pitching: After the boil, cool the wort rapidly to around 68°F (20°C). Transfer the cooled wort to a sanitized fermenter, leaving sediment behind. Pitch the yeast and seal with an airlock. Ferment at a stable 68°F (20°C) for 7-10 days.

5. Toasted Marshmallow Addition: This is where the magic happens. After primary fermentation, toast the marshmallows under a broiler until browned. This triggers the Maillard reaction, creating complex caramel, toasty, and nutty flavors. Add the toasted marshmallows to a sanitized secondary fermenter or bag and rack the beer on top of them. Let it sit for another 5-7 days to infuse.

🍾Step 3: Bottling & Conditioning

6. Bottling: Sanitize everything. Dissolve your priming sugar in boiled water and add it to a sanitized bottling bucket. Transfer the marshmallow-infused beer into the bucket, avoiding sediment. Fill your bottles, leaving about half an inch of headspace, and cap them with a bottle capper.

The Final Wait: Store the bottles in a cool, dark place for at least two weeks to allow for carbonation. After two weeks, your Toasted Marshmallow Stout should be ready! Chill the bottles thoroughly before opening and pour gently. Cheers to your creation!