DublinOhioBrewer
Well-Known Member
I didn't get any action on this in the recipe/ingredients Forum so I figured I would try to post it here to get some feedback
So, one of my favorite things about my childhood was maltesers which are essentially the Canadian / British version of a Whopper candy. I was fumbling around on some recipe websites when I came across an old recipe for malted milk ball Stout. The problem is the author of the recipe can't be reached and I had too many questions about how it was brewed and what style and what have you. So I've decided that my mission is to create one of my own.
I've debated back and forth multiple times about whether I should do this as a milk stout or as a porter. I know Porter's tend to be a little bit sweeter than Stouts and don't have as much of the bitterness from the grain selections. However, milk Stouts have better body to them which would probably be more conducive to the flavor profile I'm looking for. I decided on a porter... but im open to change..
Below is a chocolate porter recipe that I think would work well. Essentially, what I'm going to do, is go to Walmart and get a couple 13 ounce packages of either Ovaltine or chocolate Carnation malt powder and include it with 10 minutes left in the boil.
My questions to you experts are:
1) do you think starting with a chocolate porter or chocolate milk stout would be better for a base?
2) do you think that the malted milk powder would cause issues with head retention
3) would you add anything to the secondary (presuming a rack to a secondary, which I've never done - so maybe "dry hop" would be a better description).
4) finally, do you think I would be able to get better control over the flavor profile using extract or All Grain Brew in a bag?
I plan on doing this in a two and a half gallon batch so I can see how it turns out before I decide to make a full version. I did find some old milk stout recipes that added malted milk powder and some of them used two containers and some of them even use three so I'm going to use one unflavored and one chocolate flavored.
I would love some feedback on my endeavour.
Chocolate Malt Ball Porter:
AG BIAB (2.5 GALLON)
OG: 1.066 FG: 1.019 ABV: 6.15%
40.5 IBUs
35.7 SRM
Grain Bill:
4lb 8oz Maris Otter
12oz Flaked Oats
10oz Chocolate Malt
6.5oz Caramel/Crystal Malt 80L
Hops:
1oz EKG @ 60min
Other Additions: (@10 mins)
4oz Cocoa Powder
13oz Carnation Unflavored Malt Powder
13oz Carnation Chocolate Malt Powder
Yeast:
Wyeast Labs #1968 - London ESB Ale
BIAB MASH @ 153 - 60 Min, no sparge
So, one of my favorite things about my childhood was maltesers which are essentially the Canadian / British version of a Whopper candy. I was fumbling around on some recipe websites when I came across an old recipe for malted milk ball Stout. The problem is the author of the recipe can't be reached and I had too many questions about how it was brewed and what style and what have you. So I've decided that my mission is to create one of my own.
I've debated back and forth multiple times about whether I should do this as a milk stout or as a porter. I know Porter's tend to be a little bit sweeter than Stouts and don't have as much of the bitterness from the grain selections. However, milk Stouts have better body to them which would probably be more conducive to the flavor profile I'm looking for. I decided on a porter... but im open to change..
Below is a chocolate porter recipe that I think would work well. Essentially, what I'm going to do, is go to Walmart and get a couple 13 ounce packages of either Ovaltine or chocolate Carnation malt powder and include it with 10 minutes left in the boil.
My questions to you experts are:
1) do you think starting with a chocolate porter or chocolate milk stout would be better for a base?
2) do you think that the malted milk powder would cause issues with head retention
3) would you add anything to the secondary (presuming a rack to a secondary, which I've never done - so maybe "dry hop" would be a better description).
4) finally, do you think I would be able to get better control over the flavor profile using extract or All Grain Brew in a bag?
I plan on doing this in a two and a half gallon batch so I can see how it turns out before I decide to make a full version. I did find some old milk stout recipes that added malted milk powder and some of them used two containers and some of them even use three so I'm going to use one unflavored and one chocolate flavored.
I would love some feedback on my endeavour.
Chocolate Malt Ball Porter:
AG BIAB (2.5 GALLON)
OG: 1.066 FG: 1.019 ABV: 6.15%
40.5 IBUs
35.7 SRM
Grain Bill:
4lb 8oz Maris Otter
12oz Flaked Oats
10oz Chocolate Malt
6.5oz Caramel/Crystal Malt 80L
Hops:
1oz EKG @ 60min
Other Additions: (@10 mins)
4oz Cocoa Powder
13oz Carnation Unflavored Malt Powder
13oz Carnation Chocolate Malt Powder
Yeast:
Wyeast Labs #1968 - London ESB Ale
BIAB MASH @ 153 - 60 Min, no sparge