I'm not entirely convinced that the syrup used here is all natural. I'll be testing a few different brands of maple in a pint of Guinness before I put maple in my beer next time. I've actually made much more maple-forward beers before myself, so I have concluded that the brand of syrup you use actually really matters. I'm going to double those at least.Īnother point is maple itself. Roasted malts definitely have to be increased here to stand up to the large amount of sweetness from the maple syrup and overall ABV. Overall, it's much less sweet and much more in your face with maple. Flavor is surprisingly roasty with much less caramel but much more roasty coffee. Original Double Stack: As soon as you open the can, smell of maple is much more sticky and intense. My version: Creamy coffee notes, maple is present upon opening and first sips, supplemented with creamy coffee, sort of like like a nice cup of joe with creamer. I'm beyond excited to try these two side-by-side. Sweet (yet drinkable), sticky, breakfast stout!ĭouble Stack Side by Side I'm very happy to have a friend living in Seattle who's kind enough to support my cripping maple syrup stout addition. The finish is unmistakably all maple syrup. Even a month after the bean addition, this beer dominated by a roasty, vanilla-rich coffee aroma.įlavor: Coffee notes permeate on the initial taste, before being overwhelmed by chocolate notes and maple sweetness. Coffee really helped balance it out, bring some roast, depth and body.Īroma: Big coffee aroma dominates the nose. Initial thoughts before coffee was added were that this beer was very sweet. This is for 5 gallons.Īt this point, I carbonated the beer and soaked 5oz of whole medium-roast coffee beans in the cold keg for 48 hours. I waited until the beer had hit its FG and then treated it with K-Sorbate and Campden tablet. For this beer, I added 8oz of Grade B (aka Grade A Dark Robust) maple syrup during high krausen, and another 16oz after fermentation. If you're new to my blogs, here's my process for adding maple syrup that's inspired by the Great Notion technique. On a bonus note, we got 5 gallons of another 1.060 OG beer with second runnings! This will live on to make an incredible pecan stout just in time for Thanksgiving. 10% isn't all that terrible though, Onward! My buddy and I haven't brewed this big of a batch on this huge mash tun yet (we both BIAB), so the results weren't what we expected. If you can see the OG in the above photo, it's 1.096, and showed 1.098 once the sample cooled down. We opened some BCS barleywines and enjoyed late-septemeber Chicago weather. We wanted to brew 11 lbs to have 5 gallons worth for each of us. With recipe ready to go and 50+ lbs of grain purchased, my buddy and I set out to brew this elusive beer. Water Chemistry: Ca 151 Mg 22 Na 43 Cl 200 SO4 90 pH 5.3 Double Stack Clone Brewday Andy Miller mentioned this in Craft Beer & Brewing podcast at ~13 minutes into the pod. My base imperial pastry stout was a great starting point.Īnother thing we know is that Great Notion backsweeten this beer with real maple syrup. Without much of a starting point, I knew that this stout had to have maple in it, coffee, and had to be 12%. Eventually, I had discovered Double Stack and my journey to achieve the depth of flavor that these decadent beers have hasn't stopped since. Having tried Founders CBS, I knew that this is where beer peaked for me. Maple-flavored stouts is probably why I got into brewing beer in the first place.
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