Let's explore a recipe inspired by the results successful homebrewers, incorporating the rich flavors of toasted marshmallows into a robust and flavorful stout.
This recipie combines the classic characteristics of a stout with the irresistible sweetness of toasted marshmallows.
So grab your brewing equipment and let's dive into the art of brewing this delectable stout that will surely delight your taste buds.
From mashing to fermentation and bottling, we will cover each stage to ensure a successful brewing experience.
Let's get to it.
Equipment Needed:
- Large brew pot (at least 5-gallon capacity)
- Mash tun or large mesh bag for steeping grains
- Fermenter (glass carboy or plastic bucket)
- Airlock and stopper
- Thermometer
- Hydrometer or refractometer
- Racking cane or siphoning tube
- Bottling bucket
- Bottles with caps
- Auto-siphon or racking cane with tubing
- Bottle capper
- Sanitizing solution or sanitizer tablets
Ingredients for Marshmellow Stout:
- 8 lbs (3.6 kg) Maris Otter malt
- 1 lb (0.45 kg) Chocolate malt
- 1 lb (0.45 kg) Roasted barley
- 1 lb (0.45 kg) Flaked oats
- 1 lb (0.45 kg) Lactose (milk sugar)
- 8 oz (227 g) Crystal malt (60L)
- 4 oz (113 g) Black malt
- 1 oz (28 g) East Kent Goldings hops (bittering)
- 1 oz (28 g) Willamette hops (aroma)
- 8 oz (227 g) Toasted marshmallows (added during fermentation)
- 1 package of yeast suitable for stouts (e.g., Irish Ale yeast)
- 5 oz (141 g) Priming sugar (for bottling)
Step-by-Step Guide to brew the Marshmellow Stout:
1. Sanitization:
- Thoroughly clean and sanitize all equipment that will come into contact with the beer to prevent contamination.
2. Mashing:
- Crush the Maris Otter malt, Chocolate malt, Roasted barley, Flaked oats, Crystal malt, and Black malt. Mix them together.
- Heat 3.5 gallons (13.25 liters) of water in your brew pot to around 160°F (71°C).
- Add the crushed grains to a mash tun or a large mesh bag and submerge it in the water.
- Stir the grains to ensure they are evenly wetted and there are no clumps.
- Maintain the temperature around 150-155°F (66-68°C) for 60 minutes to extract the sugars from the grains.
- After 60 minutes, slowly lift the bag or drain the mash tun, allowing the liquid (wort) to drain into the brew pot.
3. The Big Boil:
- Bring the wort to a rolling boil.
- Add the East Kent Goldings hops and start the 60-minute timer.
- Throughout the boil, skim off any foam that forms on the surface.
- During the last 15 minutes of the boil, add the lactose to increase sweetness.
- In the last 5 minutes, add the Willamette hops for aroma.
4. Cooling and Fermentation:
- After the boil is complete, cool the wort rapidly to around 68°F (20°C) using a wort chiller or an ice bath.
- Transfer the cooled wort to a sanitized fermenter, leaving behind any sediment or trub.
- Pitch the yeast into the fermenter.
- Seal the fermenter with an airlock to allow carbon dioxide to escape during fermentation while preventing outside air from entering.
- Place the fermenter in a location with a stable temperature around 68°F (20°C) for about 7-10 days to allow fermentation to complete.
5. Toasted Marshmallow Addition:
- After primary fermentation is complete, prepare a separate sanitized container.
- Toast the marshmallows by placing them on a baking sheet under a broiler until browned but not burnt.
- Add the toasted marshmallows to the sanitized container and pour the fermented beer over them. Gently stir to combine.
- Cover the container and let it sit for 5-7 days to allow the flavors to infuse.
6. Bottling:
- Sanitize your bottles, caps, and any additional equipment that will come into contact with the beer.
- Dissolve the priming sugar in a small amount of boiling water and add it to the sanitized bottling bucket.
- Using an auto-siphon or racking cane with tubing, transfer the beer from the container to the bottling bucket, being careful not to disturb the settled sediment.
- Fill the sanitized bottles using a bottling wand or siphoning tube, leaving about half an inch of headspace at the top.
- Cap the bottles using a bottle capper.
- Store the bottles in a cool, dark place for at least two weeks to allow carbonation to occur.
After two weeks, your Toasted Marshmallow Stout should be carbonated and ready to enjoy!
Chill the bottles before opening and pour gently to avoid disturbing any sediment that may have formed during bottle conditioning. With its rich flavors and the added touch of toasted marshmallows, this stout is sure to be a delight. Cheers!
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