- Recipe Type
- All Grain
- Yeast
- WLP001
- Yeast Starter
- Yes
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.090
- Final Gravity
- 1.022
- Boiling Time (Minutes)
- 60
- IBU
- 48
- Color
- 47
- Primary Fermentation (# of Days & Temp)
- 68
- Tasting Notes
- See below
This recipe took 1st place in the Smoked Beer Category this year at the Dixie Cup competition in Houston. I actually brewed two different smaller batches, one with smoked maple syrup and one without and then blended them together until I got the smokiness I wanted. I've consolidated them into one recipe below. Inspiration came from a one-off batch Maine Beer Company did in 2014 called Bar Keepers Brunch, which I tasted at their brewery.
Northeast Stout - Imperial Stout w/ Smoked Maple Syrup, Cold Brewed Coffee, Vanilla Bean
Overview
Mash Efficiency: 70%
Mash Process: 60min at 156 w/ mash out
ABV: 9.1%
Fermentables
11lb 13oz - 62.8% - 2-Row Malt
01lb 09oz - 08.3% - Flaked Oats
01lb 00oz - 05.3% - Chocolate Malt
01lb 00oz - 05.3% - Caramel Wheat Malt
00lb 07oz - 02.3% - Debittered Black Malt
03lb 00oz - 15.9% - Maple Syrup*
Hops
0.75oz - 60min - 38ibu - Warrior
0.75oz - 15min - 10ibu - Centennial
Other Ingredients
Cold Brewed Coffee**
1 Vanilla Bean***
Water
60 - Calcium
10 - Magnesium
20 - Sodium
47 - Sulfate
38 - Chloride
5.4 - Mash pH
Notes
*Maple Syrup - 3lbs is roughly 4.4 cups. Add to boil kettle once it chills down to 160 degrees. I recommend using 40% smoked / 60% dark non-smoked maple syrup. The smokiness of the syrup and personal tastes vary, so to play it safe you can attempt to add in increments and taste along the way. I got my smoked maple syrup online from Sugar Bob. Use dark maple syrup for the non-smoked addition.
**Cold Brewed Coffee - Make a strong batch of cold brewed coffee and add to boil kettle when it chills to 160. Add in increments and taste. I used Independence Backyard Pecan.
***Slit vanilla bean lengthwise, scoop seeds, add seeds and bean to a small glass container, add a little vodka, shake once a day for a few weeks, add to fermenter or keg.
Feedback from Judges
Certified judge scored it a 43, and a Grand Master scored it a 41. The Grand Master left better notes so I will use those.
Grand Master
Score:41
Aroma 10/12
Strong smoke, moderate roasted malt, not much coffee, no esters (ok), no hops (ok), light vanilla
Appearance 3/3
Black, opaque, small brown head, good head retention
Flavor 16/20
Moderate-strong smoke, moderate roasted malt, moderate coffee, no hops (ok), light vanilla, balanced towards smoke with roasted and vanilla complimenting, light bitterness with smoke lingering with maple
Mouthfeel 4/5
medium body, moderate carbonation, light warmth, moderate creaminess, light astringency
Overall Impression 8/10
A very nice beer - base style comes through well and the smoke, coffee, and vanilla all come through and provide an interesting balance with the maple coming through mostly in the finish. Great job.
Stylistic Accuracy: Classic Example
Technical Merit: Flawless
Intangibles: Wonderful
Northeast Stout - Imperial Stout w/ Smoked Maple Syrup, Cold Brewed Coffee, Vanilla Bean
Overview
Mash Efficiency: 70%
Mash Process: 60min at 156 w/ mash out
ABV: 9.1%
Fermentables
11lb 13oz - 62.8% - 2-Row Malt
01lb 09oz - 08.3% - Flaked Oats
01lb 00oz - 05.3% - Chocolate Malt
01lb 00oz - 05.3% - Caramel Wheat Malt
00lb 07oz - 02.3% - Debittered Black Malt
03lb 00oz - 15.9% - Maple Syrup*
Hops
0.75oz - 60min - 38ibu - Warrior
0.75oz - 15min - 10ibu - Centennial
Other Ingredients
Cold Brewed Coffee**
1 Vanilla Bean***
Water
60 - Calcium
10 - Magnesium
20 - Sodium
47 - Sulfate
38 - Chloride
5.4 - Mash pH
Notes
*Maple Syrup - 3lbs is roughly 4.4 cups. Add to boil kettle once it chills down to 160 degrees. I recommend using 40% smoked / 60% dark non-smoked maple syrup. The smokiness of the syrup and personal tastes vary, so to play it safe you can attempt to add in increments and taste along the way. I got my smoked maple syrup online from Sugar Bob. Use dark maple syrup for the non-smoked addition.
**Cold Brewed Coffee - Make a strong batch of cold brewed coffee and add to boil kettle when it chills to 160. Add in increments and taste. I used Independence Backyard Pecan.
***Slit vanilla bean lengthwise, scoop seeds, add seeds and bean to a small glass container, add a little vodka, shake once a day for a few weeks, add to fermenter or keg.
Feedback from Judges
Certified judge scored it a 43, and a Grand Master scored it a 41. The Grand Master left better notes so I will use those.
Grand Master
Score:41
Aroma 10/12
Strong smoke, moderate roasted malt, not much coffee, no esters (ok), no hops (ok), light vanilla
Appearance 3/3
Black, opaque, small brown head, good head retention
Flavor 16/20
Moderate-strong smoke, moderate roasted malt, moderate coffee, no hops (ok), light vanilla, balanced towards smoke with roasted and vanilla complimenting, light bitterness with smoke lingering with maple
Mouthfeel 4/5
medium body, moderate carbonation, light warmth, moderate creaminess, light astringency
Overall Impression 8/10
A very nice beer - base style comes through well and the smoke, coffee, and vanilla all come through and provide an interesting balance with the maple coming through mostly in the finish. Great job.
Stylistic Accuracy: Classic Example
Technical Merit: Flawless
Intangibles: Wonderful
