Thick Paistry Stout Advice

Discussion in 'Homebrewing' started by ctass, Mar 5, 2019.

Tags:
Thread Status:
Not open for further replies.
  1. ctass

    ctass Initiate (0) Mar 5, 2019 Pennsylvania

    Hello all! I am looking to brew a super thick almost syrupy? stout. Something along the lines of Other Half or Praire Bomb! I have had a hard time finding a lot of advice on pastry stouts but something I have been reading is to shoot for higher OG and to use Maltodextrin. If anyone can provide some insight it would be greatly appreciated!
     
    #1 ctass, Mar 5, 2019
  2. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    #2 VikeMan, Mar 5, 2019
  3. wasatchback

    wasatchback Pooh-Bah (1,574) Jan 12, 2014 Tajikistan
    Pooh-Bah Trader

    FG north of 1.050. You don’t need Maltodextrin to do it but it doesn’t hurt.
     
    #3 wasatchback, Mar 5, 2019
  4. deadwolfbones

    deadwolfbones Pundit (795) Jun 21, 2014 Oregon

    #4 deadwolfbones, Mar 5, 2019
    Fermented-nate, hoptualBrew, Buck89 and 2 others like this.
  5. frozyn

    frozyn Maven (1,435) May 16, 2015 New York
    Trader

    Opened this thread with the intent of saying reiterated mashing.

    My only other piece of advice -- having not made one myself -- is to think of a pastry you want to replicate and think about additions like vanilla, fruit, etc. from there, rather than tossing everything dessert-related item into it.
     
    #5 frozyn, Mar 5, 2019
    algebeeric_topology, GormBrewhouse, riptorn and 1 other person like this.
  6. JohnConnorforealthistime

    JohnConnorforealthistime Initiate (0) Mar 10, 2016 Wisconsin

    Boil the hell out of it. 2 or 3 hour long boil.
     
    #6 JohnConnorforealthistime, Mar 6, 2019
    algebeeric_topology likes this.
  7. ctass

    ctass Initiate (0) Mar 5, 2019 Pennsylvania

    Does anyone have any recommendations for the beast yeast strain to use?
     
    #7 ctass, Mar 10, 2019
  8. ctass

    ctass Initiate (0) Mar 5, 2019 Pennsylvania

    got this info from omnipollo:

    • protein-rich adjuncts. keywords here are oats, rye, wheat
    • residual sweetness from maltodextrin is a good start. look into other sugars as well, such as brewer's crystals, lactose, etc..
    • higher mash temperatures only get you so far, and leaving back a high amount of unfermented sugars from grain won't do the trick. look for the right balance here, by brewing a few iterations until you get it right :wink:
    • glycerol from the yeast. choose the right yeast strain, it's the one that makes the beer, we only brew the wort for the yeast hehe
    • definitely choose a strain that will get you the ABV you are shooting for
    • have a detailed look at your water profile. spending twice as long researching the correct water profile for your beer, as you have been thinking about the beer is a good start (whatever the beer style)
     
    #8 ctass, Mar 10, 2019
    Scope4Beer and deadwolfbones like this.
  9. Tarheel4985

    Tarheel4985 Zealot (538) Sep 14, 2010 Colorado
    Trader

    32-36 hour boil, but just for Medianoche
     
    #9 Tarheel4985, Mar 11, 2019
  10. SFACRKnight

    SFACRKnight Grand Pooh-Bah (3,348) Jan 20, 2012 Colorado
    Pooh-Bah Trader

    GTFO... that's insane. Do you mind going through the process? Are you just running off that much beer to prepare for that boil? I know in castle rock boil rates are pretty fast, I would have to collect 35 gallons to have at least a gallon left after 30 hours of boiling.
     
    #10 SFACRKnight, Mar 11, 2019
  11. Tarheel4985

    Tarheel4985 Zealot (538) Sep 14, 2010 Colorado
    Trader

    Three mash turns (no sparge) over 2 days to get a full volume knock out at the end of day 2
     
    #11 Tarheel4985, Mar 11, 2019
    SFACRKnight likes this.
  12. wasatchback

    wasatchback Pooh-Bah (1,574) Jan 12, 2014 Tajikistan
    Pooh-Bah Trader

    @Tarheel4985 what’s your evaporation rate?

    3-4% generally?

    I’d imagine it’s quite a bit different than for your average homebrew setup.
     
    #12 wasatchback, Mar 11, 2019
  13. bakinnebrew

    bakinnebrew Initiate (0) Jan 5, 2015 Tennessee

    One of the tricks I like to use for Strong Scotch Ales or Ole Ales is to run off my first-runnings (maybe half a gallon to a gallon, depending on your set up) after about 30 minutes of mashing (conduct an iodine test to ensure conversion has completed, though), and vigorously boil that up for 15-20 minutes. Then sparge as normal. This will create some intense caramelization/Maillard Reactions, and consequently, will also create oodles of unfermentable sugars. Though increasing your FG can be done by adding something like Lactose, this method simply adds some nuanced flavors and colors to your beer. Might be worth a shot if you're up for some experimentation.
     
    #13 bakinnebrew, Mar 11, 2019
  14. SFACRKnight

    SFACRKnight Grand Pooh-Bah (3,348) Jan 20, 2012 Colorado
    Pooh-Bah Trader

    Iodine doesn't specify whatsugars those starches converted into, and i suspect boiling wort doesn't "reassemble" short chain sugarsinto long chains again. I suspect your sugars were unfermentable from the time you ran them off into your kettle.
     
    #14 SFACRKnight, Mar 11, 2019
  15. Tarheel4985

    Tarheel4985 Zealot (538) Sep 14, 2010 Colorado
    Trader

    Total run-off is around 32-34 bbls, and knock out volume is about 15-16 bbls. So roughly 0.5/bbls boiled off per hour, or 3-4% as you mentioned. That’s boiling with a 15 bbl steam jacked kettle at 204F.
     
    #15 Tarheel4985, Mar 11, 2019
Thread Status:
Not open for further replies.