So in my last post I mentioned I was roasting some brown malt that I was planning on using in a milk stout that I was going to do using maple syrup and roasted pecans. I brewed up my stout this weekend but I did not use the pecans. I'm still going to do a beer with them I think but the main reason I was planning on doing this stout was to grow up enough yeast to make a Russian Imperial Stout and I didn't know if the fats in the pecans would have the same effect on yeast that excessive amounts of hops can have. If you brew a beer with a lot of hops and try to reuse the yeast the results can be less than ideal because the oils can coat the yeast cell walls inhibiting optimal performance. So I brewed my stout without the nuts but I still think it is going to taste great. The though of blending in a touch of Frangelico at bottling has crossed my mind. Not sure if I'll do it. I'll probably try a small sample and see how it tastes. Here is the recipe I used:
Maple Milk Stout (5.5 gal batch) Grain 4.25 lb Maris Otter 2 lb American Pale 2 lb Brown Malt (see prev post on how) 1 lb Black Patent 1 lb Honey Malt
2 lb Maple Syrup (Jasper's Maple Syrup from da U.P.) 1 lb Lactose
Hops E.K. Goldings (31 IBUs) 60 min
Mashed at 155-156F for 60 min Mashed out at 168F
O.G. 1.069 WlP 001 Cal Ale yeast fermenting at 67-68F
I am 33 years old I have been brewing for about 12 years now. I love all styles of beer but I have a serious obsession with Belgian Ales and sour beer. For all of you gmail users, I am always online and love chatting beer. Feel free to hit me up with any questions or ideas concerning brewing or my blog.