Hello, I'm trying to make a clone of Breakside's Salted Caramel Stout, and I'd really appreciate some help. What I have so far: Type: sweet/milk stout Fermentables: Two row Crystal 40 Flaked barley Munich Chocolate malt Black Roasted barley Carabohemian Misc Lactose Fleur de sel (added before fermentation) Lactose caramel sauce (added before fermentation) ABV: 6.8, IBU: 33 What i need some assistance with is quantities, hop/yeast choices and when to add them. I has someone suggest before a longer (4-5 hour) boil to bring out caramel notes from the crystal and carabohemian. Any advice?
Just use plain old kosher salt and save some money. Fleur de Sel is regarded as special due to its shape, so it's used on the surface of foods at serving for impact. If it's dissolved in a liquid, it's just sodium and chloride ions like any other salt. Why all three roasted grains? Is the caramel sauce fat free? Just use Magnum at 60 to get the IBUs and don't worry about any other additions. Have you contacted the brewery about this? They may be able to point you in the direction you want to go.
I have not attempted a salted caramel stout (and probably never will), and I have not had Breaksides version or any Breakside beer. But that is not going to stop me. General advice, in addition to @MrOH 's excellent observations, is to start simple and work it from there. So a base malt, 1 roasted malt and lactose. Easy on the salt. If you have some guidance from the brewery great. If not you are not going to be able to paint an accurate picture with a massive palette of colors. It is much easier to tweak the edges by adding and subtracting notes than it is to decipher a grand symphony of aromas, colors and flavors. And go easy on the salt. You can add salt later but you can't take it out once it is in the kettle. That's my general advice. Cheers
Thanks for the reply. I haven't gotten a response from the brewery but the beer is featured on a page which lists these ingredients along with a video talking about generally these ingredients being involved, so I've included them all. The sauce is fat free, as i heard that fat will cause beer to turn nasty
I tried doing something similar years ago. Built the "caramel" side from grains and added sea salt at the end of the boil. I feel like I remember it needing more caramel flavor to match the salt. I only took one attempt at the recipe. It looks like I had thoughts to brew this a second time and sub 1 lb. Belgian candi syrup (Amber) for the lactose and upping the sea salt to 1 oz. but haven't gotten to it. I'd be interested in hearing how yours goes if you brew one. For a 5 gallon batch: 3 lb Pale 2-Row 3.25 lb Munich - Light 10L 1 lb Lactose (Milk Sugar) 1 lb Caramel / Crystal 60L 0.75 lb Caramel / Crystal 40L 0.75 lb Caramel / Crystal 120L 0.75 lb Flaked Oats 0.5 lb Roasted Barley 0.5 lb Special Roast 0.25 lb Chocolate 0.5 oz Simcoe Pellet 11.8 Boil 60 min 0.5 oz Fuggles Pellet 4.5 Boil 45 min 0.5 oz Fuggles Pellet 4.5 Boil 15 min .5 oz of Sea salt at 10 minutes Wyeast - British Ale 1098
That's easy enough to find. I'm looki g to up the caramel taste in a Phish Food ice cream inspired stout and would like to try this. How much are you planning on using?
