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Old 08-13-2011, 12:33 PM   #1
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Default Partial - S'mores Sweet Stout

Recipe Type: Partial Mash
Yeast: Wyeast Irish Ale 1084
Yeast Starter: None
Additional Yeast or Yeast Starter: None
Batch Size (Gallons): 5
Original Gravity: 1.064
Final Gravity: 1.018
IBU: 34
Boiling Time (Minutes): 60
Color: 30
Primary Fermentation (# of Days & Temp): 21 @ 62
Additional Fermentation: None
Secondary Fermentation (# of Days & Temp): None
Tasting Notes: you are sitting at a campfire, toasting a marshmallow on the fire to make a s'more

% Weight Grain Type
29.3% 3 lbs Dark Liquid Extract
9.8% 1 lbs Oats, Flaked
9.8% 1 lbs Briess Chocolate 350 L
9.8% 1 lbs Wheat Dry Extract
9.8% 1 lbs Biscuit Malt
9.8% 1 lbs Honey
7.3% 12 oz Chocolate Syrup
4.9% 8 oz Corn Syrup
4.9% 8 oz Brown Sugar, Light
4.9% 8 oz Smoked Malt

1 oz Willamette Boil Pellet 5.50 60 mins
1 oz Chinook Boil Pellet 13.00 10 mins

Recipe Notes: Place all grains in a nylon or linen bag and mash in 2.5 gallons of 155 degree water for 30 minutes. While this is going on, caramelize to the point of scorching the brown sugar and corn syrup in a separate pan. Add this caramelized mix to the pot with additional water to the 3 gallon mark and bring to a boil. Follow recipe for additions, cool and top off to 5 gallons. Pitched at 70 and brought down to 62 degrees in the mini-fridge. It was recommended to ferment low and slow to prevent fruity esters. At bottling, bring two cups of water to a boil. Remove from heat, add 2 tsp vanilla extract and 6 oz of honey for carbonation. Bottle condition for at least 21 days, longer if possible.

This recipe grew out of basically a barstool challenge to recreate the flavors of campfire s'mores in a brew. The scorched corn syrup mixture accurately replicates a toasted marshmallow, the original Hershey's syrup the chocolate bar of the same name, and of course the oats, wheat, and biscuit for the graham crackers. I have not bottle this yet, but will update with tasting notes as soon as it is ready. The gravity sample I took today seems pretty close to what I was shooting for. Enjoy!

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Old 08-13-2011, 02:56 PM   #2
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I guess my reply'll be a little "too little too late" but Equinox Brewing in Fort Collins has a s'mores porter on tap right no that's simply called "S'morter". It's not bad, a very slight marshmallow-y and chocolatey finish.

Not sure how often (if ever) you make it up to the fort, but it's worth checking out.

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Old 08-14-2011, 02:18 PM   #3
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Quote:
Originally Posted by iahebert View Post
I guess my reply'll be a little "too little too late" but Equinox Brewing in Fort Collins has a s'mores porter on tap right no that's simply called "S'morter". It's not bad, a very slight marshmallow-y and chocolatey finish.

Not sure how often (if ever) you make it up to the fort, but it's worth checking out.
Thanks for the tip, I have not heard of nor tried anything from Equinox. I must get up there! Just yesterday I had the "Graham Cracker Porter" from the new (just opened Friday) Denver Beer Co.; another attempt at a s'mores that tasted mostly of chocolate. Good, but lacking the other flavors I am shooting for. Bottling mine on Tuesday . . .
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Old 08-15-2011, 12:11 PM   #4
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Ive ben trying to get a good sweet stout going on and it seems to turn out to stringent...I am going to be waiting on your tasting notes very patently....ish. I like the Dans double chocolate in the can the best which is supposed to be drought I think.

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Old 08-16-2011, 06:42 PM   #5
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I can't wait to hear how this tastes. Im a huge stout fan and love all the flavors people are trying

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Old 08-17-2011, 12:12 PM   #6
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Just bottled this last night, used 4.5 oz of brown sugar and 1.5 oz of molasses as priming (instead of the honey), along with the vanilla extract. FG 1.020, sample tasted really good, no one flavor was dominant. I am interested in those who have more stout brewing experience to share what flavors come out and which ones subside as the beer ages in the bottle. I split the batch into some 12 oz and 22 oz bombers for more immediate consumption, and 1 liter flip tops for longer aging.

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Old 08-25-2011, 01:34 PM   #7
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Here it is, one week in the bottle, good - albeit light - carbonation that I know will improve with a few more weeks. The flavors, I think I nailed them; the burned sugar and vanilla of the roasted marshmallow, chocolate, and a toast that is perhaps a bit more like wheat toast vs. graham; need to get this in front of a few others to explore and comment on. It is, in my humble opinion, one of the best tasting sweet stouts I have ever had; would like to find a competition for certified review, however. We all know that our own brews are the best!

smoresstout.jpg  
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Old 08-25-2011, 04:05 PM   #8
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I just ordered a double chocolate stout kit. I think after that, this will be my next stout.

Is it overly sweet or is this something you can have a few of? Basically, is 5 gallons too much?

I don't know how well this would work but how about adding cinnamon and honey at some point. Most graham crackers have a touch of each so that might give it more a sweet graham cracker flavor over just a wheat flavor.

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Old 08-25-2011, 05:55 PM   #9
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Quote:
Originally Posted by h22lude View Post
I don't know how well this would work but how about adding cinnamon and honey at some point. Most graham crackers have a touch of each so that might give it more a sweet graham cracker flavor over just a wheat flavor.
I like this idea for sure!

As for the sweetness and having a few, good question. I need to get it in front of some others for a better take on this, as I love the super hops and also the really sweet stuff, and would have several of each extreme in a sitting while others might stop at one. I do not have the BJCP-trained taste buds to make an unbiased call....
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Old 08-25-2011, 06:12 PM   #10
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If you get to all grain, consider mashing in a box or two of real Graham crackers. The thread on slim's Graham cracker ale is all about it. I have planned to try a s'mores sweet stout too based on his thread. I may make a hybrid of both.

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