Maple and Blueberry Stout

[Ben034]

Had some leftover ingredients from a stout and decided to go a bit left field for me and brew a maple and blueberry stout. With it being pancake Tuesday I based it on a beer I've never tried - Sugatuck Blueberry Stout.

"A rich, sweet stout with classic malt characteristics with a bold, unique twist. This beer tastes like you crammed a fat stack of blueberry pancakes into a pint glass and smothered it with maple syrup."

No idea how it will turn out and if I would even like it so went for a 5l batch. Marris otter, crystal, oats, carafa special III. Some lactose for sweetness. Maple syrup at the end of the boil. Cascade to 25ibus and at the end of the boil. Should be around 6%ish.

Added half a packet of CML Five yeast and it had started bubbling away 30 mins later! I'm assuming that this is the maple syrup as never had anything start in less than a good few hours (even when using liquid yeast).

Blueberries to be added after main fermentation has completed.

 

[Cowman]

How much blueberry's are you using?

 

[RichardM]

Hope you like it, sounds horrible to me

 

[Ben034]

Hope you like it, sounds horrible to me

Ha! I'm also not sure at all. Felt like an experiment and the other half is a fan of that type of beer. We shall see

 

[Ben034]

How much blueberry's are you using?

I'm planning on about 400g in 5.5l batch. Just bought a pack of frozen blueberries. Will vacuum seal and pasturise in a water bath at 70c for an hour before adding to fermenter.

 

[samale]

Interesting stuff I will look forward to your review, not something I would drink myself but interested to see how it turns out. Good luck

 

[fury_tea]

Had some leftover ingredients from a stout and decided to go a bit left field for me and brew a maple and blueberry stout. With it being pancake Tuesday I based it on a beer I've never tried - Sugatuck Blueberry Stout.

"A rich, sweet stout with classic malt characteristics with a bold, unique twist. This beer tastes like you crammed a fat stack of blueberry pancakes into a pint glass and smothered it with maple syrup."

No idea how it will turn out and if I would even like it so went for a 5l batch. Marris otter, crystal, oats, carafa special III. Some lactose for sweetness. Maple syrup at the end of the boil. Cascade to 25ibus and at the end of the boil. Should be around 6%ish.

Added half a packet of CML Five yeast and it had started bubbling away 30 mins later! I'm assuming that this is the maple syrup as never had anything start in less than a good few hours (even when using liquid yeast).

Blueberries to be added after main fermentation has completed.

Not used maple syrup myself, but I've read it's very difficult to get the flavour into your beer as most of it ferments leaving not very much behind. You might need to do a bit of research. Think I read of people adding fenugreek and using maple wood for aging to get maple flavours in

 

[Cheshire Cat]

I use maple syrup in a Canadian wheatbeer clone from the Niagara brewing company. Whilst the taste is subtle it is there and adds to the beer.

 

[Ben034]

I've also read that it is difficult to get the flavour in so will report back on how it works. Considered adding at a different stage but settled for the end of the boil.

 

[Cheshire Cat]

I added the MS at start of boil but I'll try last 10 minutes in future.

 

[user 23602]

I'll taste test that!

 

[phildo79]

Apparently, from what research I have done, it is pointless adding it to the boil. It will impart very little flavour. You could add it after fermentation but then fermentation could start up again. I was once told that using it to prime can impart flavour but I have to imagine it would be rather subtle.

I made a solid pecan stout a while back and decided to brew it again but wanted to add maple to it. My research led me to use fenugreek. I used 1 tsp and that was plenty. Took a considerable time for the flavour to mellow and balance out. If I was using it again, I would use 1/2 tsp.

https://www.homebrewersassociation.org/forum/index.php?topic=33763.msg429220#msg429220

 

[Ben034]

Apparently, from what research I have done, it is pointless adding it to the boil. It will impart very little flavour. You could add it after fermentation but then fermentation could start up again. I was once told that using it to prime can impart flavour but I have to imagine it would be rather subtle.

I made a solid pecan stout a while back and decided to brew it again but wanted to add maple to it. My research led me to use fenugreek. I used 1 tsp and that was plenty. Took a considerable time for the flavour to mellow and balance out. If I was using it again, I would use 1/2 tsp.

https://www.homebrewersassociation.org/forum/index.php?topic=33763.msg429220#msg429220

Thanks for the tips, I have certainly heard mixed reports (see post above for example from Cheshire Cat) and will report back. I'm not saying your research is incorrect, just had mixed thoughts on this. Only one way to find out.

May also consider taking a couple of litres out before I ruin it all with fruit and try racking onto some oak cubes. Had a little taste from the tap already, not too bad.

 

[Ben034]

Another theory I have, which may be completely incorrect is that when people say it doesn't taste of maple syrup, they are associating it with "sweet" and perhaps haven't countenanced the drying of the beer with a high mash temperature or lactose powder. Just a thought and I'll soon find out and report back.

 

[Ben034]

Split the batch today into two batches. Added blueberries which I had vac sealed and pasteurised in a water bath at 70c for an hour. 3.5l into an empty 5l water bottle with the blueberries.

For the remaining 2l in the fermenter I added 5g of bourbon cask oak chips.

Will leave both for a week and bottle.

 

[Stout Brewing]

Split the batch today into two batches. Added blueberries which I had vac sealed and pasteurised in a water bath at 70c for an hour. 3.5l into an empty 5l water bottle with the blueberries.

For the remaining 2l in the fermenter I added 5g of bourbon cask oak chips.

Will leave both for a week and bottle.

Keen to hear how these turn out! Sounds right up my street

 

[Ben034]

Will certainly update in a month or so!

 

[fury_tea]

Sounds interesting, splitting a 5l batch is harsh though. If you get tempted to taste before it's ready you're close to finishing your batch.

How long do you plan to age it?

 

[Ben034]

Sounds interesting, splitting a 5l batch is harsh though. If you get tempted to taste before it's ready you're close to finishing your batch.

How long do you plan to age it?

It certainly won't last long! If I like either I will certainly brew a full size batch (10l in my case).

Don't plan to age for more than a month or so given the small batch. Will know if I like it after a month or so in the bottle enough to consider making again. Save a few to age for a while longer especially if any harsh flavours are going on.

 

[fury_tea]

It certainly won't last long! If I like either I will certainly brew a full size batch (10l in my case).

Don't plan to age for more than a month or so given the small batch. Will know if I like it after a month or so in the bottle enough to consider making again. Save a few to age for a while longer especially if any harsh flavours are going on.

You could get some stubbies maybe? I've brewed stouts that don't come good for months. By the time it was tasting pretty good I'd almost finished the (20L) batch