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- Recipe Type
- All Grain
- Yeast
- WY1318
- Yeast Starter
- 1.5L
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.119
- Final Gravity
- 1.029
- Boiling Time (Minutes)
- 120
- IBU
- 30
- Primary Fermentation (# of Days & Temp)
- 14 days @ 68F
- Secondary Fermentation (# of Days & Temp)
- In keg at room temp with maple
Without much of a starting point, I knew that this stout had to have maple syrup in it, coffee, and had to be 12%. My base imperial pastry stout was a great starting point.
Another thing I know is that Great Notion backsweeten this beer with real maple syrup. Andy Miller mentioned this in Craft Beer & Brewing podcast at ~13 minutes into the pod.
Grist
80.5% Maris Otter
5.0% Simpsons DRC
5.0% Crisp Pale Chocolate
2.5% Crisp Brown Malt
2.5% Honey Malt
2.5% Black Malt
2.0% Carafa III
Numbers
OG: 1.119 ~ 11.8% ABV
FG: 1.029
Wyeast 1318
Hops: EKG (30 IBU)
Water Chemistry: Ca 151; Mg 22; Na 43; Cl 200; SO4 90; pH 5.3
Fermentation and Maple Syrup
I keg my maple syrup beers, treat them with Campden and K-Sorbate, then add maple. Here's my process for adding maple syrup that's inspired by what the brewers mentioned on the pod. For this beer, I added 8oz of Grade B (aka Grade A Dark Robust) maple syrup during high krausen, and another 16oz after fermentation. I waited until the beer had hit its FG and then treated it with K-Sorbate and Campden tablet. 24 hours later, I added the 16oz. This is for 5 gallons.
For coffee - I cold steeped 5oz of whole medium-roast coffee beans in a cold keg for 48 hours.
Tasting and Side by Side
My version: Coffee notes permeate on the initial taste, before being overwhelmed by chocolate notes and maple sweetness. The finish is unmistakably all maple syrup. Sweet (yet drinkable), sticky, breakfast stout!
Original Double Stack: As soon as you open the can, smell of maple is much more sticky and intense. Flavor is surprisingly roasty with much less caramel but much more roasty coffee. Overall, it's much less sweet, more roasty and much more in your face with maple.
Notes for next iteration
- Increase roasted malts to help balance the sweetness from the maple. Maybe 6-9% of the grist
- Maple flavors are ok on my beer, but I have to explore more syrups and micro-dose some Guinness pints to see which one I like best. Some maple syrups just taste like plain sugar in beer. I may also supplement the syrup with some extract next time to bring out that signature flavor.
- I actually heard back from James Dugan from Great Notion with some feedback on my recipe! He mentioned that they don't use any Crystal malts in Double Stack (so no DRC or Honey malt), but they do use Roasted barley and brown sugar in the boil.
I'm planning to rebrew this sooner than later, so I'll try to keep everyone posted as I do so.
For full details of this brew, check out the full blog: Great Notion - Double Stack clone.
Another thing I know is that Great Notion backsweeten this beer with real maple syrup. Andy Miller mentioned this in Craft Beer & Brewing podcast at ~13 minutes into the pod.
Grist
80.5% Maris Otter
5.0% Simpsons DRC
5.0% Crisp Pale Chocolate
2.5% Crisp Brown Malt
2.5% Honey Malt
2.5% Black Malt
2.0% Carafa III
Numbers
OG: 1.119 ~ 11.8% ABV
FG: 1.029
Wyeast 1318
Hops: EKG (30 IBU)
Water Chemistry: Ca 151; Mg 22; Na 43; Cl 200; SO4 90; pH 5.3
Fermentation and Maple Syrup
I keg my maple syrup beers, treat them with Campden and K-Sorbate, then add maple. Here's my process for adding maple syrup that's inspired by what the brewers mentioned on the pod. For this beer, I added 8oz of Grade B (aka Grade A Dark Robust) maple syrup during high krausen, and another 16oz after fermentation. I waited until the beer had hit its FG and then treated it with K-Sorbate and Campden tablet. 24 hours later, I added the 16oz. This is for 5 gallons.
For coffee - I cold steeped 5oz of whole medium-roast coffee beans in a cold keg for 48 hours.
Tasting and Side by Side
My version: Coffee notes permeate on the initial taste, before being overwhelmed by chocolate notes and maple sweetness. The finish is unmistakably all maple syrup. Sweet (yet drinkable), sticky, breakfast stout!
Original Double Stack: As soon as you open the can, smell of maple is much more sticky and intense. Flavor is surprisingly roasty with much less caramel but much more roasty coffee. Overall, it's much less sweet, more roasty and much more in your face with maple.
Notes for next iteration
- Increase roasted malts to help balance the sweetness from the maple. Maybe 6-9% of the grist
- Maple flavors are ok on my beer, but I have to explore more syrups and micro-dose some Guinness pints to see which one I like best. Some maple syrups just taste like plain sugar in beer. I may also supplement the syrup with some extract next time to bring out that signature flavor.
- I actually heard back from James Dugan from Great Notion with some feedback on my recipe! He mentioned that they don't use any Crystal malts in Double Stack (so no DRC or Honey malt), but they do use Roasted barley and brown sugar in the boil.
I'm planning to rebrew this sooner than later, so I'll try to keep everyone posted as I do so.
For full details of this brew, check out the full blog: Great Notion - Double Stack clone.
