So there's black IPAs and schwartzbiers, is it at all possible going the opposite way and making a pale stout or a "white" porter? Are there grains that provide the roasty flavors that do not impart the darker coloring?
Barrooze- any chance you've given this a try?
I can't really see how it would work. The flavors are a by-product of the color. If you remove the color, you've stripped the bits that were actually roasted, which is where the flavor comes from.
What about liquid smoke?
This is kind of my worry as well. But then, why does it work to cold soak dark grains to get the color without the flavor?
I'm also assuming that the cold soak wouldn't remove all of the color- so you're more likely to get a brown beer, not a blonde beer.
For me, the whole point of trying to make a pale stout is to simply see if it's possible. It's something new and exciting that I don't think anyone has done before. This is pioneering work, to boldly go where no one has gone before!
Just read an article in Beer Advocate about "White Stouts". Issue #70 I believe.
The article was pretty interesting. In summary they said the original meaning of stout was "strong" and that has been lost over the years since most people associate stout with blackness, coffee, and chocolate.
It also said there are two approaches, either a strong, full bodied IPA or a pale stout featuring something like cacao and licorice to make it taste more like a true stout.
Here is the recipe they recommended (note the first hop amount will yield a more IPA like beer, the second will yield a more traditional bitterness):
Reclamation White/Mocha Stout
5.5 gallons at 1.078 OG, 57/30 IBUs
14 lb Maris Otter
1 lb Flaked Oats
1 lb Flaked Barley
0.5 lb Crystal 40L
Mash at 154 for 60 minutes
1.0/0.5 oz Magnum 14% AA at 60 minutes
1.0/0 oz Crystal 3.5% AA at 10 minutes
For the mocha version:
3 oz cacao extract or 2oz cacao nibs soaked in 6 oz vodka for 4 days, strain, freeze, and remove fat cap
1 pint cold-brewed coffee extract or 1 cup ground coffee soaked overnight in 3 cups water
Enjoy!
barrooze said:Guys, obviously talking about historical stouts wasn't the purpose of this thread. As stated above, "stout" originally meant a stronger beer. In current terms, this is no longer the case. What I was originally asking about was if it was possible to get the roasted, chocolate flavors found in stouts and porters without the color they typically add.
I think we've all made a "pale stout" if you go off the original meaning of the term. I wanted to make something akin to a White Guinness. With that in mind, does anyone know if it's possible to get a hold of some of the husks for carafa? I know the DEhusked Carafa will give color without bitterness/astringency, what i want is the opposite. I want the bitterness and astringency without the color. I figure mashing the husks will give me that. Any ideas?
TwoGunz said:Sounds like Crystal Pepsi to me
Sounds like Crystal Pepsi to me
Or Miller Clear.
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