WHAT. A. BEAST. Appreciate the shoutout and it's great to see the reiterated mashing technique working exactly as it's supposed to! Nice touch putting your whole pantry into the beer! I'm hoping you can save some bottles for a few years as I bet that will age well. Great brew!
My oddest beer was a kettle sour berlinnerweisse, that I mixed in 1 week old Syrah crushed grapes to make a wine yeast /pro-biotic double fermented conundrum. Tasted great, but the probiotic certainly gave me gas! I made this 3-4 times each time I harvested my grapes. A bit of fun though a bit of planning to overlap the harvest and the beer...
My craziest beer was a Vanilla Chimney Cake Pastry Porter. At the end of the boil I put 2 vanilla flavoured chimney cakes, just like you did with pastries. The crazy thing that it did came through when it was fresh. In v2 I would double the amount!
I just kegged my imperial Oreo cookie stout 10 pounds of Oreos, 2 lbs of toasted cocoa nibs and 6oz of homemade vanilla extract all in secondary. 8 gallon batch that ended up being just shy of 6. At 12% abv you can get a hint of alcohol in the aroma and flavor but it's an absolute chocolate bomb and a true dessert stout. This is my second year in a row brewing it and even though it's crazy expensive to brew it's going to be an annual tradition for me because it's that good.
@@ajoyce no lactose it doesn't need it. Starting gravity 1.142 with an fg of 1.050 so it's thick and rich and super chocolatey. I split it with a friend but my 3 gallon keg will last all winter because it's not something that I can drink more than 12oz of once or twice a week.
I made a chocolate peanut butter stout a few years ago using somewhere like 2.5-3 pounds of powdered peanut butter which most people put into shakes and smoothies. It turned out okay, definitely needs some tweaks to the recipe to make it more palatable. I do a cobbler sour using honey graham crackers in the mash and I secondary with several pounds of mixed berries and finish with some homemade vanilla extract.
Pretty interesting to see all the additions of the desserts I'm glad it worked out! Also, love the hardware store floor samples as coasters, I do the same!
In all honesty, besides the boil over this was a pretty easy brew day. No clogs, no stuck mash, and after a nice long soak everything rinsed clean. What's the craziest thing you've ever added to a beer?
Wasn't too crazy, but i made a kettle sour with 14lb of frozen blueberries for a 5gal batch, it was only 3.5% after all the water was accounted for but, It was So good, i don't even think it lasted a week on tap.
Considering all the adjuncts you had in there your head retention is amazing mate 👌 just kegged my 9% stout but may have added a little too much maltodextrin for this grain bill. Going to have to power through these 5 gallons haha.
That is a crazy beer that looks perfect for the winter. It was so thiccc I could taste it through the screen! I still think Genus Brewing's lobster wheat beer takes the crown of weird but good beers. I imagine that desserts could actually be a great way to use things like cinnamon and chocolate in a beer as everything is already measured and comparitvly sanitised. Hmm next up chocolate stout made with chocolate cake maybe?
You ever try a bag with your Anvil instead of the malt pipe? My efficiency skyrocketed when I did. I run a 6.5 same as you. I can make huge brews with it. Love your vids. Keep it up!
Glad you like them! I’ve used a lot of brew bags but never with the Foundry. The stainless basket is just so dang convenient and I’ve never cared much about efficiency as long as it’s not like 50%
I use the Brew Bag made to fit in the Anvil without the malt pipe (they make another designed to fit in the malt pipe). I saw it on Short Circuited's channel. I accidentally made a 11% beer the first time I used it! I was shooting for around 8%. Ooops... Luckily I only had 2.5 gallons to drink :)
Loved the trick about double mashing! I just attempted a big stout, and my foundry was so jam packed with grains I could barely stir. Ended up 9%, which is probably less than if I'd done this method. One technical question for you, since you recommended letting these guys age a little: is it better to age these beers in the fermenter or in the bottle?
Not a cheap beer to make if that stuff had to be bought for this. Would you let it finish higher next time? Either with a higher OG (controlling through apparent attenuation) or mashing higher (controlling through dextrins), or something else like lactose? That seems to be a theme with these commercial pastry stouts... some of them are 12%+ that end above 1.060 which is just insane.
Craziest thing I've put in beer: 15g of habanero per each litre of wort. Wouldn't recommend it tough.. pain was real on that one.. on evning and at morning
It could have been cool you explain what happened in the boil, also the transfer to the fermenter, the yeast etc etc. The craziest thing I've done is peanuts on a berliner weisse!
I think I showed/discussed all those things except transferring to the fermenter. Two hop additions in the boil and then more desserts at whirlpool. Yeast was Imperial Darkness at 65F / 18C. Transfer was a breeze after whirlpool - no issues. Peanut Berliner sounds wild!
Woof that sounds too sweet for me lol I'm not huge on pastry stouts for that reason. But i like that 14%! Let that thing sit for months and let it mellow
@@HopsANDgnarly i think that risk only exists in early stages of fermentation. At 14 abv you shouldnt be too endangered. Low hops however are a risk factor again
I just finished fermenting a Dubbel with a f*cktonne of Maple Syrup instead of Candi syrup -- tastes for all world like Orval, but there's never been a Brett near it. I'm doing a RyePA with Barbe Rouge hops next, and plan to do a Black Pepper and Strawberry Milkshake RyePA if it works out. God help me.
the craciest thing ive ever put in a beer was a misunderstanding. I threw pieces of bread into the FV because I couldn't hear the pronounciation of a genus brewing podcast mentioning brett not bread :D
@@HopsANDgnarly the nastiest thing to go in my mouth. Even worse than fried candy bars. But I think that the bread didn't have anything to do with the infection. Might try again with a future Vienna Lager Grist.
Honestly....that looks kinda gross. But glad you had fun haha. Most pastry stouts are a no from me honestly. Ill take a scotch ale or Biere de Garde this time of year and leave these dessert stouts to others haha. Fun watch as always though. Your film quality and sound design is second to none. Keep killing it.
Great video, love the reiterated mash, i am going to have to try that for sure. i brew every year a big ol stout too. i do 5 boxes of cinnamon toast crunch (cereal) 10 bananas, vanilla extract, dark brown sugar. than i age it on rum soaked oak for about 2 months. comes out betweeen 12-15% and i have used Nottingham and that new banaza yeast.. its what i call a banana fosters stout. really good. love the videos keep em coming!
WHAT. A. BEAST.
Appreciate the shoutout and it's great to see the reiterated mashing technique working exactly as it's supposed to! Nice touch putting your whole pantry into the beer! I'm hoping you can save some bottles for a few years as I bet that will age well. Great brew!
😂😂 thank you my friend!
My oddest beer was a kettle sour berlinnerweisse, that I mixed in 1 week old Syrah crushed grapes to make a wine yeast /pro-biotic double fermented conundrum. Tasted great, but the probiotic certainly gave me gas! I made this 3-4 times each time I harvested my grapes. A bit of fun though a bit of planning to overlap the harvest and the beer...
I’d love to grow some grapes! Sounds like a fun project 🍻
My craziest beer was a Vanilla Chimney Cake Pastry Porter. At the end of the boil I put 2 vanilla flavoured chimney cakes, just like you did with pastries. The crazy thing that it did came through when it was fresh. In v2 I would double the amount!
I just kegged my imperial Oreo cookie stout 10 pounds of Oreos, 2 lbs of toasted cocoa nibs and 6oz of homemade vanilla extract all in secondary. 8 gallon batch that ended up being just shy of 6. At 12% abv you can get a hint of alcohol in the aroma and flavor but it's an absolute chocolate bomb and a true dessert stout. This is my second year in a row brewing it and even though it's crazy expensive to brew it's going to be an annual tradition for me because it's that good.
Sounds great! That's one thing about this style - expensive as hell!
I am guessing you didn't add lactose because of the oreo cream?
@@ajoyce no lactose it doesn't need it. Starting gravity 1.142 with an fg of 1.050 so it's thick and rich and super chocolatey. I split it with a friend but my 3 gallon keg will last all winter because it's not something that I can drink more than 12oz of once or twice a week.
@@jonthebeau4653 I'd be interested in seeing the entire recipe if you don't mind sharing 😊
Sounds good where can I try
I made a chocolate peanut butter stout a few years ago using somewhere like 2.5-3 pounds of powdered peanut butter which most people put into shakes and smoothies. It turned out okay, definitely needs some tweaks to the recipe to make it more palatable.
I do a cobbler sour using honey graham crackers in the mash and I secondary with several pounds of mixed berries and finish with some homemade vanilla extract.
Ooo I like the sound of a cobbler sour!
STOUT SEASON IS UPON US!!!!
Cheers CH! 🤘🏼🍻
You're absolutely crazy and I love it! This video was a lot of fun
Hahaha thanks man! 🤪🤘🏼🍻
Pretty interesting to see all the additions of the desserts I'm glad it worked out! Also, love the hardware store floor samples as coasters, I do the same!
Hahaha first one to call me out! They're kick ass coasters!
God damn 14 percent
In all honesty, besides the boil over this was a pretty easy brew day. No clogs, no stuck mash, and after a nice long soak everything rinsed clean.
What's the craziest thing you've ever added to a beer?
I didn't catch any roasted barley in this one, did I miss that in the grain bill??
Did a pastry sour with lactose, blackberry puree, cinnamon, vanilla beans and marshmallow fluff.
In different beers I've added 5lbs Cocoa Puffs, pounds of coffee beans, and most recently, about 2lbs of fresh Cinnamon Rolls!
Dude! You are an absolute legend, brewing this monster!
Sounds like a real treat,need to brew something like this.
Cheers 🍻
Awesome video as always!
Glad you enjoyed!
Keep going king. This channel is goated 🙏🙏
Wasn't too crazy, but i made a kettle sour with 14lb of frozen blueberries for a 5gal batch, it was only 3.5% after all the water was accounted for but, It was So good, i don't even think it lasted a week on tap.
The great ones always die fast! Sounds great!
Considering all the adjuncts you had in there your head retention is amazing mate 👌 just kegged my 9% stout but may have added a little too much maltodextrin for this grain bill. Going to have to power through these 5 gallons haha.
First time using the stout attachment on my new taps and it did not disappoint! These are fun beers to make
WOW,that looks bloody delicious!🍻
That is a crazy beer that looks perfect for the winter. It was so thiccc I could taste it through the screen! I still think Genus Brewing's lobster wheat beer takes the crown of weird but good beers. I imagine that desserts could actually be a great way to use things like cinnamon and chocolate in a beer as everything is already measured and comparitvly sanitised. Hmm next up chocolate stout made with chocolate cake maybe?
Yea dude lobster beer is next level!
Prairie Bombs - best beers ever IMHO. LOL
Love the editing and production on this video. Those > 10% stouts really do need a good few months to smooth out.
Thanks man stoked you liked it 🤘🏼🍻
You ever try a bag with your Anvil instead of the malt pipe? My efficiency skyrocketed when I did. I run a 6.5 same as you. I can make huge brews with it.
Love your vids. Keep it up!
Glad you like them! I’ve used a lot of brew bags but never with the Foundry. The stainless basket is just so dang convenient and I’ve never cared much about efficiency as long as it’s not like 50%
I use the Brew Bag made to fit in the Anvil without the malt pipe (they make another designed to fit in the malt pipe). I saw it on Short Circuited's channel. I accidentally made a 11% beer the first time I used it! I was shooting for around 8%. Ooops... Luckily I only had 2.5 gallons to drink :)
I made once an imperial stout with the Bounty chocolate. It turned out amazing
I put 8lbs of Bavarian soft pretzels in a marzen
Salted or unsalted?
Loved the trick about double mashing! I just attempted a big stout, and my foundry was so jam packed with grains I could barely stir. Ended up 9%, which is probably less than if I'd done this method. One technical question for you, since you recommended letting these guys age a little: is it better to age these beers in the fermenter or in the bottle?
Thanks! Stoked you like it! I like to age in the bottle at about 55F
Not a cheap beer to make if that stuff had to be bought for this. Would you let it finish higher next time? Either with a higher OG (controlling through apparent attenuation) or mashing higher (controlling through dextrins), or something else like lactose? That seems to be a theme with these commercial pastry stouts... some of them are 12%+ that end above 1.060 which is just insane.
Yea far from cheap but a good way to clean out the freezer. Yes for sure! A higher FG would do a lot for this beer!
Got VolanTOLD to do a Turkey beer for thanksgiving. Used turkey broth and gravy. It was awful and I made sure they drank it for making me make it.
Awesome vid, thanks!
Craziest thing I've put in beer: 15g of habanero per each litre of wort. Wouldn't recommend it tough.. pain was real on that one.. on evning and at morning
It hurts just thinking about it!
@@HopsANDgnarly just wondering on which end :D
"wow fruity [butthole explodes in flames]"
It could have been cool you explain what happened in the boil, also the transfer to the fermenter, the yeast etc etc. The craziest thing I've done is peanuts on a berliner weisse!
I think I showed/discussed all those things except transferring to the fermenter. Two hop additions in the boil and then more desserts at whirlpool. Yeast was Imperial Darkness at 65F / 18C. Transfer was a breeze after whirlpool - no issues.
Peanut Berliner sounds wild!
What happens in the boil stays in the boil. There are other videos that explains it better than in a stout that just boils away.
Lol really enjoyed this one mate gw
Hey man, love the background music that kicks in at 6:25... can you share the artist or song name?
Berries & Lime by Gregory David. Also I tried using Shazam to find the info and it works!
I'm making a braggot farmhouse. With Rosemary lemon and black pepper
That’s quite a combo! Black pepper sounds fun to try in a beer!
@@HopsANDgnarly I'm making it for a competition. Would you like a bottle when it's done? Or recipe
Reckon this should be bottled so you pace yourself more!
Woof that sounds too sweet for me lol I'm not huge on pastry stouts for that reason. But i like that 14%! Let that thing sit for months and let it mellow
Totally get it! We’ll see how it ages 🤙🏼🍻
This is ridiculous, absurd, possibly obscene. I have to try it.
😈🍻
Wow. With that much adjunct in there you should definitely have some starch in there. Glad you didnt get an infection.
We’ll see how it ages!
@@HopsANDgnarly i think that risk only exists in early stages of fermentation. At 14 abv you shouldnt be too endangered. Low hops however are a risk factor again
2 years later... just discovering this channel. Can you put anything into a beer? I have a bunch of June Berries frozen corn.... What if?
🍻 Dare ya
I don't understand these beers. Doesn't the fat content in the desserts cause problems?
Sometimes you just gotta have some fun
Haven't done it yet, but I'm going to make a honey nut brown ale with honey malt and honey nut Cheerios.
What a great idea! I might need to try cheerios in a beer
I just finished fermenting a Dubbel with a f*cktonne of Maple Syrup instead of Candi syrup -- tastes for all world like Orval, but there's never been a Brett near it.
I'm doing a RyePA with Barbe Rouge hops next, and plan to do a Black Pepper and Strawberry Milkshake RyePA if it works out. God help me.
Dude black pepper strawberry milkshake 😵 Insane!
i wanna taste that gnar.
That should be the slogan lol taste the gnar
the craciest thing ive ever put in a beer was a misunderstanding. I threw pieces of bread into the FV because I couldn't hear the pronounciation of a genus brewing podcast mentioning brett not bread :D
Hahaha oh man! I think there are some styles that use bread in the mash and Brett in fermentation. Did it turn out?
@@HopsANDgnarly the nastiest thing to go in my mouth. Even worse than fried candy bars. But I think that the bread didn't have anything to do with the infection. Might try again with a future Vienna Lager Grist.
@@HopsANDgnarly oh and btw gz on the brewtools setup. I just ordered their unitank. Eager to find out how it'll perform.
late reaction but I put grass is a beer from a football stadium hear in Holland beer called ABE
Honestly....that looks kinda gross. But glad you had fun haha. Most pastry stouts are a no from me honestly. Ill take a scotch ale or Biere de Garde this time of year and leave these dessert stouts to others haha.
Fun watch as always though. Your film quality and sound design is second to none. Keep killing it.
Thanks man! I feel ya - Meg was super grossed out by all the soggy desserts too lol. Cheers!
Why do you not use a drill to mill your malt 😂
Don’t have one with a big enough chuck! They put the dumbest fitting on these things. But don’t worry I just got a better mill
For once I thought I might be first. Nope!
Great video, love the reiterated mash, i am going to have to try that for sure. i brew every year a big ol stout too. i do 5 boxes of cinnamon toast crunch (cereal) 10 bananas, vanilla extract, dark brown sugar. than i age it on rum soaked oak for about 2 months. comes out betweeen 12-15% and i have used Nottingham and that new banaza yeast.. its what i call a banana fosters stout. really good. love the videos keep em coming!
That sounds great! Someone else mentioned using cereal I think I need to try that. Stoked you like the videos 🙏🏼🍻
But what about a 4th mash? . . . oh after the boil, why not?
😂🍻