French Toast Breakfast Stout

I'd use some lactose in the beer, or mash real high to keep it sweeter/thicker.

I'd start with 2-3 vanilla beans, and honestly.. maple extract. You won't get the maple flavor you want with actual syrup, IMO.

Cinnamon, I'd start seach some spiced beer recipes and see what seem to be an average amount.

 

Or Fenugreek

 

I tried the fenugreek approach to mimicking maple. While it did give some maple aroma, there was also some other aromatic I found off putting. I only tried it once, and at a time when my brewing process was more erratic. Maybe I shouldn't blame the fenugreek but will probably not try it again.

 

beanillas maple extract is pretty darn tasty and works really well. Has no artificial taste if you really want to be able to put maple smell and flavor into a beer, and not worry about it fermenting out.

 

Whats the base stout recipe look like?

 

What kind of dosage are you looking at with this stuff?

 

Not a whole lot. I've only used it twice, once in a stout and once in a brown ale.

For being someone who like being precise, both times I used a teaspoon at a time in a keg, added it, swirled it around, tasted, and added until I was happy. Generally, 1-2 teaspoons was plenty in the keg for what I was looking for.

I've used it in baking and it's pretty potent stuff. I'm a maple fiend, and I dont get that fake maple aroma or flavor from it.

FWIW, the vanilla beans they sell are really good, and super cheap. I've got like a pound of beans from last year, and they are vac packed and still mega fresh and soft.

 

Also, I'd urge anyone looking to do something similar, use the beer advocate averagely perfect american stout base recipe.

Cut back or cut out the chinook hops, use something like northern brewer to bitter, some willamette for flavor/aroma late, and then toss in your vanilla, cocoa nibs in the primary after a couple days, and then the maple extract before bottling/kegging.

Makes for a great stout!

 

I'm just getting into making beer, about to start my first batch kind of new. What would adding powdered sugar to it do?

 

It would ferment out and add nothing to the beer.

 

Except alcohol, of course.

 

I meant to this recipe. I'm brewing as it should be until I get it down before I start experimenting. Have to get the basics down first.

 

Powdered sugar has corn starch in it; wouldn't this add some unfermentable starches?

 

I wouldn't imagine him to add much powdered sugar, so it'll be a negligible amount. Any sugar added will ferment, but I guess I forget that some people don't understand that.

 

"For the base beer I'm going to use founders breakfast stout"

I've had the different versions and I'd stop right there...much mo better than CBS or even KBS (IMHO)