triethylborane
Well-Known Member
Ive been working on a recipe for Off Color Brewing's DinoS'mores Stout. They call it an "Imperial Marshmallow Stout" which is pretty accurate. Using the info from their site, this is what I put together for a recipe with some tweaks of my own like cholaca instead of nibs. Ive never heard of marshmallow fluff, but marshmallow creme appears to be the same thing. Im sure the stuff at the store has a s**tton of stabilizers, so Ive found Toonie Moonie marshmallow creme that is "organic" without the extra chems.
Im also thinking the graham flour would be best added to primary rather than in the mash.
Any thoughts or suggestions? Probably brew this in the next few weeks.
Title: DinoSmores Stout
Brew Method: All Grain
Style Name: Imperial Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.069
Efficiency: 70% (brew house)
STATS:
Original Gravity: 1.097
Final Gravity: 1.032
ABV (standard): 8.61%
IBU (tinseth): 42.36
SRM (morey): 50
FERMENTABLES:
13 lb - American - Pale 2-Row (62.1%)
1 lb - German - Vienna (4.8%)
1 lb - American - Wheat (4.8%)
1 lb - German - CaraMunich II (4.8%)
2 lb - Breiss Extra Special (9.6%)
0.92 lb - Flaked Oats (4.4%)
0.5 lb - American - Dark Chocolate (2.4%)
0.5 lb - American - Blackprinz (2.4%)
0.5 lb - American - Roasted Barley (2.4%)
0.5 lb - Molasses - (late addition) (2.4%) - Primary
HOPS:
1 oz - Nugget, Type: Pellet, AA: 14, Use: Boil for 30 min, IBU: 31.39
1 oz - Nugget, Type: Pellet, AA: 14, Use: Boil for 7 min, IBU: 10.97
OTHER INGREDIENTS:
1 lb - Graham Flour, Type: Flavor, Use: Primary
2 each - Vanilla Beans, Type: Flavor, Use: Primary
12 oz - Marshmallow Fluff/Creme, Type: Flavor, Use: Primary
6 oz - Cholaca, Type: Flavor, Use: Primary
YEAST:
White Labs - English Ale Yeast WLP002
Fermentation Temp: 64 F
Mash at 150f for 90min. Ferment at 64f for 3-4days. Add adjuncts after krausen has dropped, then raise temp to 68f-70f for cleanup.
Im also thinking the graham flour would be best added to primary rather than in the mash.
Any thoughts or suggestions? Probably brew this in the next few weeks.
Title: DinoSmores Stout
Brew Method: All Grain
Style Name: Imperial Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.069
Efficiency: 70% (brew house)
STATS:
Original Gravity: 1.097
Final Gravity: 1.032
ABV (standard): 8.61%
IBU (tinseth): 42.36
SRM (morey): 50
FERMENTABLES:
13 lb - American - Pale 2-Row (62.1%)
1 lb - German - Vienna (4.8%)
1 lb - American - Wheat (4.8%)
1 lb - German - CaraMunich II (4.8%)
2 lb - Breiss Extra Special (9.6%)
0.92 lb - Flaked Oats (4.4%)
0.5 lb - American - Dark Chocolate (2.4%)
0.5 lb - American - Blackprinz (2.4%)
0.5 lb - American - Roasted Barley (2.4%)
0.5 lb - Molasses - (late addition) (2.4%) - Primary
HOPS:
1 oz - Nugget, Type: Pellet, AA: 14, Use: Boil for 30 min, IBU: 31.39
1 oz - Nugget, Type: Pellet, AA: 14, Use: Boil for 7 min, IBU: 10.97
OTHER INGREDIENTS:
1 lb - Graham Flour, Type: Flavor, Use: Primary
2 each - Vanilla Beans, Type: Flavor, Use: Primary
12 oz - Marshmallow Fluff/Creme, Type: Flavor, Use: Primary
6 oz - Cholaca, Type: Flavor, Use: Primary
YEAST:
White Labs - English Ale Yeast WLP002
Fermentation Temp: 64 F
Mash at 150f for 90min. Ferment at 64f for 3-4days. Add adjuncts after krausen has dropped, then raise temp to 68f-70f for cleanup.