Bread Pudding Beer

Yep, that's about what I would have expected as well.

 

You may, of course, add another 0.5 to 1.0 lb lactose at any time, now or later, since it's not fermentable. This will fill the body more and help to offset the dryness and bitterness that you're perceiving. Maybe start with 0.5 lb and see if you like that better, and if not, add a little more.

 

@OldBrewer

So, it's been a few months. What's the verdict?

 

I think I would go with the same yeast Westveltreen uses since that's what reminds you of bread pudding. WY 3787

 

Very cool, good to hear. I may have to give this one a shot, with your suggested changes of course. I've had beers with raisin additions before and always enjoyed the character they impart. Think I may use the Westy yeast as well.

 

So, I ended up brewing something similar to this. I thought it would be nice for the holidays. I followed this recipe for the most part but wanted something a bit stronger. I also decided to go with Wyeast 3787 which definitely added more of a Belgian character to the beer. I pitched a large, stepped up starter starter (1L to 3L and decanted), and I fermented cool (64°F) to try to keep the ester/phenols to a minimum which seemed to work pretty well. That said, enough yeast character came through to where I would definitely consider this more of a Belgian Dark Strong. I decided to add some candi sugar, which I had on hand, which certainly tips it into Belgian territory as well. It is pretty boozy, though more in a belly-warming sense, rather than alcohol burn on the palate, which of course will mellow with age. Even so, I already really enjoy the end product, it is very reminiscent of bread pudding. The wife loves it, and I took a growler to an Christmas gathering and it seemed to be a pretty big hit. Everybody went back for seconds which is a good sign, and I was asked to bring some to our NYE event this weekend. Thanks for the inspiration @OldBrewer !


Type: All Grain
Batch Size: 6.00 gal
Boil Size: 7.25 gal
Boil Time: 75 min
End of Boil Vol: 6.25 gal
Date: 22 Oct 2016
Efficiency: 60.00 %

13 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 48.1 %
3 lbs 8.0 oz Rye Malt (4.7 SRM) Grain 2 13.0 %
2 lbs 8.0 oz Munich Malt - 20L (20.0 SRM) Grain 3 9.3 %
2 lbs 8.0 oz Oats, Malted (1.0 SRM) Grain 4 9.3 %
1 lbs 12.0 oz Wheat Malt, Bel (2.0 SRM) Grain 5 6.5 %
1 lbs Caramel/Crystal Malt -120L (120.0 SRM) Grain 6 3.7 %
1 lbs Candi Sugar, Amber (75.0 SRM) Sugar 8 3.7 %

1.00 oz Magnum [12.40 %] - Boil 60.0 min Hop 10 28.7 IBUs
12.0 oz Raisins (8.0 SRM) (Boil 5.0 mins) Sugar 9 2.8 %
4.00 Items Ceylon Cinnamon Stick (Boil 5.0 mins) Spice 11

1.0 pkg Trappist High Gravity (Wyeast Labs #3787)
3.00 Items Mexican Vanilla Beans (Secondary 7.0 days) Spice 13

Bitterness: 28.4 IBUs
Est Color: 21.2 SRM
Measured Original Gravity: 1.094 SG
Measured Final Gravity: 1.019 SG
Actual Alcohol by Vol: 10 %

PS
I left in primary 28 days, kegged, purged, and left at cellar temp for 30 days. Then put in kegerator at serving pressure and served a week later.

 

Yea I used an extract potential of 1.030 for the raisins, which seemed to be the recomendation online. I dont get a ton of aroma/flavor from them, though my wife does, she admittedly has a much better palate than me, lol. I should have heeded your advice on the vanilla, either used more beans or for a longer time. The vanilla is there but is fading fast. I think the cinnamon is about right for my tastes.

 

Reviving this thread.....

@Soneast did you make any changes to the bread pudding brew for 2018?
@OldBrewer have you brewed this again? Did you make any changes...adjustments for raisins maybe?

Both of you mentioned it could use more vanilla. Did you use more (or different) vanilla?

 

I did use more vanilla beans this time. Five in fact. Everything else I left the same.