Ksosh

Recipes 

Anyone ever try brewing a smore beer?
I'm thinking toasted marshmallow flavor, graham cracker, and chocolate shouldn't be that hard to replicate in a (sweet stout?) beer.

Anyone want to chime in on what to use for the marshmallow and graham cracker ingredients? Chocolate is easy, and they do have marshmallow extract, but I don't know how good that would be or when to add it (secondary?)

Anyhow, please gimme some ideas for this one.
-Kelly

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-Ksosh
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Primary: Belgian Dark Strong, Version 2
Secondary: Second running session ale #2

Barc

Recipes 

You may be able to add graham crackers (or the ingredients to make them) to your mash, especially if made them yourself and knew there was nothing bad for your beer in them.

RogerMcAllen

Recipes 

According to a quick google search for graham cracker recipie, you should just be able to add the flavor components (cinnamon, honey, molasses, vanilla) in the right ratio to get "graham cracker taste". Marshmallow taste is pretty much vanilla anyway, so just add a bit extra from the "graham cracker" part.

Bokonon

Recipes 

I'd probably use some lactose and vanilla to cover the marshmallow flavor. Then something with a bready/biscuity flavor to get the graham cracker and maybe a bit of cinnamon. Maybe 5% biscuit or victory or even using maris otter as the base malt

Ksosh

Recipes 

Thanks for the suggestions.

This is what I came up with, more comments/suggestions welcome:

Partial Mash (or extract w/specialty grains, depending on how I feel that day) -

Pre-boil:
1.5 lbs flaked oats (for body/maybe flavor)
1 lb biscuit malt (graham flavor?)
1 lb special roast (campfire flavor)
1 lb chocolate malt (chocolate flavor)

60 minute Boil:
3 lbs 3 oz Dark LME
1 lb lactose
8 oz Molasses
8 oz Brown Sugar (Dark)

1 oz Williamette @ 15 mins
12 oz cocoa powder @ 15 mins (chocolate flavor)
.1 oz cinnamon stick @ 5 mins

1 lb Honey
1 tsp (?) vanilla extract
1 pkg Safale US-05 Yeast

I figure primary for 3-4 weeks, maybe a 1 week secondary depending on how much cocoa powder is floating around, then bottle for 3-4 more.

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-Ksosh
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Primary: Belgian Dark Strong, Version 2
Secondary: Second running session ale #2

Freezeblade

Recipes 

If you really want the "campfire" taste, special roast isn't going to do it for you, maybe put in 8oz of smoked malt instead, or even 4oz if you don't want the taste too present and more in the background.

Also, IIRC biscuit and flaked oats really need to be in a minimash with some 2-row and as such can't be steeped, you won't get much from them.

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Clearing:Apple Wine
Aging:Public House Dry Stout, Procrastination Porter, Mr. Brown Ale, Westvleteren 12 Clone, Mead, Duvel Clone, Graham's English Cider 6-21, Belgian Draak Strong Ale, Fig Melomel, Acerglyn, Restorative Tonic Metheglyn

Reno_eNVy

Recipes 

*bump*

Sooooo ksocia, I noticed that your signature says you have made the aforementioned beer. So how's that going? What was the final recipe?

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Kegged: Cascadian Dark Ale -- Punkin' Ale -- "Bitter and Rye" American-style Bitter

Bottled: English Barleywine (brewed 9/26/09 -- bottled 5/5/10)

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Ksosh

Recipes 

It's still bottle conditioning, so I haven't tried it (plus I'm out of town currently), but here's what I ended up with:

Partial mash:
1 lb biscuit malt
1 lb chocolate malt
12 oz flaked oats
8 oz crystal 80
8 oz pale 2 row malt
8 oz special roast
4 oz smoked malt
(looking back, I should have used more pale 2 row)

Then add:
3 lbs 2.5 oz Dark LME (boil 60 mins)
1 lb milk sugar/lactose (boil 60 mins)
5.5 oz Dark Brown Sugar (boil 60 mins)
10 oz Molasses (boil 60 mins)
1 oz williamette hops (boil 15 mins)
1 Whirlfloc tablet (boil 15 mins)
12 oz cocoa powder (boil 15 mins)
1 lb honey (boil 5 mins)
.2 oz cinnamon sticks (2 sticks) – (boil 5 mins)

Cool, then pitch:
1 package dry Safeale US-05

21 day primary @ 68 degrees

Add 2.5 tsp vanilla extract to empty secondary container and siphon beer on top
Secondary for 1 week

Bottle using ~4 oz of corn sugar

At bottling time, it didn't taste very 'smore' like, but I could definitely taste the chocolate and vanilla flavor. Hopefully carbonation, chilling, and extra time will help everything meld together. I'll know in another couple weeks.

As an FYI, I'm glad I used a secondary/clearing vessel, as the cocoa powder had created a sludge at the bottom of the primary. In doing so, I lost about 1/3 of a gallon or so of wort that was soaked into the cocoa powder and misc sludge, but it was totally worth it to get rid of the nasty stuff.

__________________
-Ksosh
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Primary: Belgian Dark Strong, Version 2
Secondary: Second running session ale #2

NAUGHTYDOGBREWING

Recipes 

Sounds awesome! Let us know how it taste when you crack one.

jonp9576

Recipes 

this is a real fun idea

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