Looking for: Porter/Stout - Mouth Feel - Strong

[732Brewer]

Anybody have any real nice all grain porter/stouts that have a real long lasting mouth feel and have an abv of 7.8%+ ?? I would like some feedback because I am wanting to make something like that so I can add espresso and then an ale that I can add scotch/whiskey to (same mouth feel and abv). I have beersmith so maybe there is something already some recipes which I can be pointed to.

A lot of the time I drink porters/stouts and the head is thin and/or the beer tastes thin. This is something I really want to stay away from. Sipping beers are my go-to.

 

[whatsleftofyou]

Have you considered a sweet stout? The addition of lactose will increase the FG so it should have more of a robust mouthfeel.

 

[732Brewer]

Have you considered a sweet stout? The addition of lactose will increase the FG so it should have more of a robust mouthfeel.

That I haven't but anything you can point me toward?

 

[whatsleftofyou]

Here's my base sweet stout recipe that I think is pretty solid. It's a little under 7% so not quite the ABV you're looking for, but you could easily adjust that by adding another 2lb or so of 2-row.

For 5 gallons:
OG: 1.062
8lb 2-row
1lb Chocolate malt
.5lb Roasted Barley
.5lb Caramel 40
.5lb Caramel 80
1lb Lactose added at flameout
36IBU (about 2.25oz) Fuggle @60min

 

[732Brewer]

Here's my base sweet stout recipe that I think is pretty solid. It's a little under 7% so not quite the ABV you're looking for, but you could easily adjust that by adding another 2lb or so of 2-row.

For 5 gallons:
OG: 1.062
8lb 2-row
1lb Chocolate malt
.5lb Roasted Barley
.5lb Caramel 40
.5lb Caramel 80
1lb Lactose added at flameout
36IBU (about 2.25oz) Fuggle @60min

Have you tried the above with coffee beans and/or vanilla beans? If so, how much would you recommend for a 5g and/or 10g batch?

 

[whatsleftofyou]

The answer is actually yes to both. I brewed a cherry vanilla stout in 2008, which was actually where this recipe emerged from, and scraped in two vanilla beans at flameout. The cherries overtook any vanilla character though, so I can't speak to how the vanilla itself came out.

As for coffee, last year I cold-steeped enough coffee to make a quart overnight and added that at flameout. It was solid but I wouldn't say outstanding.

 

[mrgrimm101]

I've had success with making vanilla extract by scraping the insides into a small container filled with about 4 oz of vodka. I added this to the priming solution at the time of bottling. Nice, well rounded vanilla flavor in my pumpkin spice porter. I only used 1 bean though and I should have used 2.

 

[732Brewer]

The answer is actually yes to both. I brewed a cherry vanilla stout in 2008, which was actually where this recipe emerged from, and scraped in two vanilla beans at flameout. The cherries overtook any vanilla character though, so I can't speak to how the vanilla itself came out.

As for coffee, last year I cold-steeped enough coffee to make a quart overnight and added that at flameout. It was solid but I wouldn't say outstanding.

Ok great - that info helps me. I was considering using whole beans, and putting them in, either at flameout or in the secondary. Could I do the same thing with this, as the vanilla (put the beans in vodka)?

 

[732Brewer]

I've had success with making vanilla extract by scraping the insides into a small container filled with about 4 oz of vodka. I added this to the priming solution at the time of bottling. Nice, well rounded vanilla flavor in my pumpkin spice porter. I only used 1 bean though and I should have used 2.

That was 1 bean for 5g right? I am going to be making a 10gal batch and wanted to know what you thought of 3beans in 10gal. Also, did you shave the beans or just split them down the middle?

 

[m00ps]

I've made this one twice now and it has a very nice body and lingering flavor on the tongue. I modeled it after founders breakfast stout. Its got chocolate, vanilla, coffee, and maple syrup additions

https://www.homebrewtalk.com/f68/flapjack-breakfast-stout-chocolate-coffee-oatmeal-maple-imperial-stout-496504/

 

[mrgrimm101]

Both. Split down the middle and then scraped the seeds. I did 1 bean in 4 oz vodka in a 5 gallon batch and i wish i had done 2 beans. I let it sit for 3 weeks and then added it to the priming solution before racking on bottling day

 

[732Brewer]

I've made this one twice now and it has a very nice body and lingering flavor on the tongue. I modeled it after founders breakfast stout. Its got chocolate, vanilla, coffee, and maple syrup additions

https://www.homebrewtalk.com/f68/fl...e-coffee-oatmeal-maple-imperial-stout-496504/

That is exactly what I am going for!