- 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
- Boiling Time (Minutes)
- 60
- IBU
- 34
- Color
- 30
- Primary Fermentation (# of Days & Temp)
- 21 @ 62
- Secondary Fermentation (# of Days & Temp)
- None
- Additional Fermentation
- 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!
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!
. I like the Dans double chocolate in the can the best which is supposed to be drought I think.
