Author Topic: Marshmallow addition to a dry stout  (Read 2473 times)

Offline war2112

  • Cellarman
  • **
  • Posts: 78
    • View Profile
Marshmallow addition to a dry stout
« on: June 15, 2016, 12:15:37 AM »
Hello all,

I am planning on adding marshmallows to my next stout extract kit. A co-worker makes them home-made and though I am not a marshmallow fan they are delicious. Here are the ingredients (for 5 gallons) before adding the marshmallows. I also need to know how much malt I need to sub out if any and if I should add marshmallows to the boil or in the primary after fermentation is complete (or maybe both). I could rack to a glass carboy for the marshmallow addition but would rather not if possible. Thanks!

5 lbs. Light Pilsner DME
1 lb crushed roasted barley  - steeping grain
.20 lb acid malt - steeping grain
.50 flaked barley - steeping grain
1.0 oz. Galena hops added at beginning of boil (60 min boil)

I am thinking about 1/2 lb added to boil and 1/2 pound in primary after fermentation. What are your suggestions?


On tap: Belgian Wit and California Common
Brewing: Kolsch


Offline santoch

  • Brewmaster
  • *****
  • Posts: 887
  • North Bend, WA
    • View Profile
    • WAHA
Re: Marshmallow addition to a dry stout
« Reply #1 on: June 15, 2016, 12:33:50 AM »
If I was trying that kind of experiment, I'd only do it on small PART of my batch.
Don't ask me how I know this.
Mt. Si Brewing Society
Washington Homebrewer's Association (WAHA)
BJCP GM2/Mead Judge

Offline HoosierBrew

  • Global Moderator
  • I must live here
  • *****
  • Posts: 13030
  • Indianapolis,IN
    • View Profile
Re: Marshmallow addition to a dry stout
« Reply #2 on: June 15, 2016, 12:37:30 AM »
I wonder how much actual marshmallow flavor would be noticeable after the sugar is fermented away, especially in a stout. I wouldn't think it'd be noticeable but I could be wrong. No harm in trying it though.
Jon H.

Offline Stevie

  • Official Poobah of No Life.
  • *
  • Posts: 6858
    • View Profile
Re: Marshmallow addition to a dry stout
« Reply #3 on: June 15, 2016, 12:40:46 AM »
Can't help on the mallow, but what is the point of the acid malt? If you are looking to mini-mash, the roasted barley will already pull your pH way low. A pound of base malt should convert the flaked barley just fine.

Offline Stevie

  • Official Poobah of No Life.
  • *
  • Posts: 6858
    • View Profile
Re: Marshmallow addition to a dry stout
« Reply #4 on: June 15, 2016, 12:41:59 AM »
I wonder how much actual marshmallow flavor would be noticeable after the sugar is fermented away, especially in a stout. I wouldn't think it'd be noticeable but I could be wrong. No harm in trying it though.
Most of the non-sugar flavor comes from the vanilla, so there would be something there.

Offline HoosierBrew

  • Global Moderator
  • I must live here
  • *****
  • Posts: 13030
  • Indianapolis,IN
    • View Profile
Re: Marshmallow addition to a dry stout
« Reply #5 on: June 15, 2016, 12:45:01 AM »
I wonder how much actual marshmallow flavor would be noticeable after the sugar is fermented away, especially in a stout. I wouldn't think it'd be noticeable but I could be wrong. No harm in trying it though.
Most of the non-sugar flavor comes from the vanilla, so there would be something there.


I guess so, seems like it'd be hard to pick out in a stout. Oh well,  I've added vanilla beans to stout.
Jon H.

Offline war2112

  • Cellarman
  • **
  • Posts: 78
    • View Profile
Re: Marshmallow addition to a dry stout
« Reply #6 on: June 15, 2016, 01:23:52 AM »
Can't help on the mallow, but what is the point of the acid malt? If you are looking to mini-mash, the roasted barley will already pull your pH way low. A pound of base malt should convert the flaked barley just fine.

The acid malt is a part of the extract kit. I have brewed this once before without the marshmallow and got great results.

Offline war2112

  • Cellarman
  • **
  • Posts: 78
    • View Profile
Re: Marshmallow addition to a dry stout
« Reply #7 on: June 15, 2016, 01:25:53 AM »
I wonder how much actual marshmallow flavor would be noticeable after the sugar is fermented away, especially in a stout. I wouldn't think it'd be noticeable but I could be wrong. No harm in trying it though.
Most of the non-sugar flavor comes from the vanilla, so there would be something there.


I guess so, seems like it'd be hard to pick out in a stout. Oh well,  I've added vanilla beans to stout.

All I know is that  Floyd's does a variation on their Dark Lord Imperial with marshmallow and apparently it comes through.

Offline HoosierBrew

  • Global Moderator
  • I must live here
  • *****
  • Posts: 13030
  • Indianapolis,IN
    • View Profile
Re: Marshmallow addition to a dry stout
« Reply #8 on: June 15, 2016, 01:28:45 AM »
I wonder how much actual marshmallow flavor would be noticeable after the sugar is fermented away, especially in a stout. I wouldn't think it'd be noticeable but I could be wrong. No harm in trying it though.
Most of the non-sugar flavor comes from the vanilla, so there would be something there.


I guess so, seems like it'd be hard to pick out in a stout. Oh well,  I've added vanilla beans to stout.

All I know is that  Floyd's does a variation on their Dark Lord Imperial with marshmallow and apparently it comes through.


Ok, I stand corrected.
Jon H.

Offline Stevie

  • Official Poobah of No Life.
  • *
  • Posts: 6858
    • View Profile
Re: Marshmallow addition to a dry stout
« Reply #9 on: June 15, 2016, 01:59:15 AM »
Where did you get the kit? Acid malt is a very odd ingredient for a stout extract kit. By all means use it if your happy with the results.

Offline HoosierBrew

  • Global Moderator
  • I must live here
  • *****
  • Posts: 13030
  • Indianapolis,IN
    • View Profile
Re: Marshmallow addition to a dry stout
« Reply #10 on: June 15, 2016, 02:13:48 AM »
Where did you get the kit? Acid malt is a very odd ingredient for a stout extract kit. By all means use it if your happy with the results.


+1.  You'd definitely not want to drop pH for a stout.
Jon H.

Offline a10t2

  • Official Poobah of No Life.
  • *
  • Posts: 4504
  • Ask me why I don't like Chico!
    • View Profile
    • SeanTerrill.com
Re: Marshmallow addition to a dry stout
« Reply #11 on: June 15, 2016, 04:33:20 AM »
what is the point of the acid malt?

Probably a light Guinness-y lactic twang?

As far as the marshmallows, I'd ask your coworker what he flavors them with and go from there, because the only other ingredient should be sugar.
Sent from my Microsoft Bob

Beer is like porn. You can buy it, but it's more fun to make your own.
Refractometer Calculator | Batch Sparging Calculator | Two Mile Brewing Co.

Offline Stevie

  • Official Poobah of No Life.
  • *
  • Posts: 6858
    • View Profile
Marshmallow addition to a dry stout
« Reply #12 on: June 15, 2016, 05:10:52 AM »
Might be right Sean. I just don't see 3oz accomplishing much.

Marshmallows also have gelatin in them and are coated with corn starch to keep them from sticking together. It might be best to make marshmallow fluff and pour it right in versus allowing it to set and adding the starch.
« Last Edit: June 15, 2016, 05:13:25 AM by Stevie »

Offline denny

  • Administrator
  • Retired with too much time on my hands
  • *****
  • Posts: 19928
  • Noti OR [1991.4, 287.6deg] AR
    • View Profile
    • Dennybrew
Re: Marshmallow addition to a dry stout
« Reply #13 on: June 15, 2016, 04:36:21 PM »
I wonder how much actual marshmallow flavor would be noticeable after the sugar is fermented away, especially in a stout. I wouldn't think it'd be noticeable but I could be wrong. No harm in trying it though.
Most of the non-sugar flavor comes from the vanilla, so there would be something there.

Yep.  Drew recently made a Fluffernutter beer and the marshmallows were represented by vanilla.  I certainly wouldn't waste delicious homemade marshmallows for this.
Life begins at 60.....1.060, that is!

www.dennybrew.com

The best, sharpest, funniest, weirdest and most knowledgable minds in home brewing contribute on the AHA forum. - Alewyfe

"The whole problem with the world is that fools and fanatics are always so certain of themselves, and wiser people so full of doubts." - Bertrand Russell

Offline war2112

  • Cellarman
  • **
  • Posts: 78
    • View Profile
Re: Marshmallow addition to a dry stout
« Reply #14 on: June 15, 2016, 09:30:40 PM »
what is the point of the acid malt?

Probably a light Guinness-y lactic twang?

As far as the marshmallows, I'd ask your coworker what he flavors them with and go from there, because the only other ingredient should be sugar.

Yes, for that Guinness characteristic. That is the reason for the acid malt.