Lamington Dessert Stout - Feedback sought

[Stouter]

I know it sounds a bit f$#ked up, Sichuan Peppers and Stout. Yes it does sound wrong for a mix, but horses for courses.

Thanks Manticle, I'll give the base glass dose test a try with a familiar brew, if it tickles enough I'll add on my next regular batch of Stout. I know from meals I've eaten that these are added to numb the effect of other chillies, so you can eat more and more. There are some very nice subtle flavours from Sichuan Peppers that can be appreciated though, and I reckon they'd add well to a Porter or Stout.
Plus, this is my big chance to get the missus interested in brewing.

 

[Lionman]

I've no idea why you think they'd be a good marriage (love both but together sounds wrong) but try dosing a glass of base stout. Once you have a reasonable idea of desired level, scale up for the main batch proportionally.

I'm guessing it would have a similar effect to adding chilli, which I have tried and is pretty nice with coconut and chocolate.

 

[capsicum]

Love this discussion of how to add unusual flavours to brews. Inspirational.

 

[Simdop]

Hi All

After trying my hand at a Brown Ale recently I'd like to move into a dessert stout and why not go big early huh?

I've bastardised recipes I've seen around the web namely the following:

* I've used the following as a grain base - https://byo.com/stories/issue/item/3184-dessert-stout

* Then I took cues from the vanilla coconut milk stout for adding flavour in secondary - http://www.themadfermentationist.com/2014/12/coconut-vanilla-milk-stout-recipe.html

* Finally I read this article about brewing with cocoa (specifically chocolate syrup in secondary) - http://allaboutbeer.com/brewing-with-cocoa/

So here is what I've come up with:

HOME BREW RECIPE:
Title: Lamington Dessert Stout

Brew Method: All Grain
Style Name: Sweet Stout
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Boil Size: 32 liters
Boil Gravity: 1.034
Efficiency: 69% (brew house)


STATS:
Original Gravity: 1.054
Final Gravity: 1.012
ABV (standard): 5.41%
IBU (tinseth): 28.84
SRM (morey): 36.88

FERMENTABLES:
3.9 kg - United Kingdom - Maris Otter Pale (76.5%)
0.37 kg - Flaked Oats (7.3%)
0.23 kg - German - Carafa I (4.5%)
0.23 kg - American - Chocolate (4.5%)
0.23 kg - German - CaraMunich III (4.5%)
0.14 kg - American - Black Malt (2.7%)

HOPS:
14 g - Nugget, Type: Pellet, AA: 14, Use: Boil for 60 min, IBU: 28.84

MASH GUIDELINES:
1) Infusion, Temp: 66 C, Time: 60 min, Amount: 20 L, Mash In
2) Infusion, Temp: 76 C, Time: 10 min, Amount: 20 L, Mash Out
3) Sparge, Temp: 78 C, Amount: 12.5 L, Sparge
Starting Mash Thickness: 4 L/kg

OTHER INGREDIENTS:
1 cup - Hershey's Chocolate Syrup, Time: 10 days, Type: Flavor, Use: Secondary
450 g - Toasted Coconut, Time: 10 days, Type: Flavor, Use: Secondary
2 each - Vanilla Beans, Time: 10 days, Type: Flavor, Use: Secondary
500 g - Frozen Raspberries, Time: 10 days, Type: Flavor, Use: Secondary

YEAST:
Fermentis / Safale - American Ale Yeast US-05
Starter: No
Form: Dry
Attenuation (custom): 75%
Flocculation: Medium
Optimum Temp: 12.22 - 25 C
Fermentation Temp: 20 C


If anyone has tried something similar it would be great to get your thoughts before I try this one.

Cheers

How'd this turn out? Happy?

 

[Bob_Loblaw]

Unfortunately I haven't able to do a lot of brewing lately. Going through a separation and don't have access to all of my gear currently. This one is still on the list to try however.

I will get to it eventually.