Blonde "stout"

Discussion in 'Homebrewing' started by danedelman, Jan 31, 2013.

Tags:
Thread Status:
Not open for further replies.
  1. MrOH

    MrOH Grand Pooh-Bah (3,331) Jul 5, 2010 Maryland
    Pooh-Bah Society

    http://beeradvocate.com/beer/profile/284/37626
     
  2. Jefeipa

    Jefeipa Initiate (0) May 6, 2009 Arizona

    I would say coffee beans(dark roast) and cocoa nibs are your best bet.
     
  3. kjyost

    kjyost Initiate (0) May 4, 2008 Canada (MB)

    How I wish the old forum were still around. Anyone else remember the white stout conversation? IIRC HB42 went off and ripped the OP a new one :slight_smile:
     
    clearbrew and jlpred55 like this.
  4. yinzer

    yinzer Initiate (0) Nov 24, 2006 Pennsylvania

    I miss HB42.

    If I may though, I wish that I could be those posts. He never rubbed me the wrong way. Not that you aren't correct here, just say'n though.
     
  5. barfdiggs

    barfdiggs Initiate (0) Mar 22, 2011 California
    Deactivated

    Saw this at Haven and it sounded like it was going to either be really good or really weird... wussed out and got a Pugachev's, and after reading your review I'm sad I didn't try it :slight_frown:
     
  6. ehammond1

    ehammond1 Initiate (0) Jul 4, 2008

    It was really something! Definitely was surprised to see it's color when the tender gave it to me when I ordered the newest Milk Stout on Nitro. It tasted so darn good, I definitely had no complaints. Cheers!
    (Also, can't really go wrong with Pugachev's though. :slight_smile:)
     
  7. patto1ro

    patto1ro Pooh-Bah (1,998) Apr 26, 2004 Netherlands
    Pooh-Bah Society

    I've a couple of Pale Stout recipes from the early 19th century.
     
  8. VikeMan

    VikeMan Grand Pooh-Bah (3,043) Jul 12, 2009 Pennsylvania
    Pooh-Bah Society

    Does white chocolate taste anything like chocolate, roasty, or coffee to you? It doesn't to me.

    I've heard this said before, but is there even one historical reference to an english beer that was called a stout and was not dark? There were plenty of strong beers that were not called stout. You out there Ron?
     
  9. nuggetman

    nuggetman Initiate (0) Jul 13, 2011 Massachusetts

    If you add roasted barley in small quantities you can get into the amber realm...then try the coffee or vanilla or extracts. Not sure how this will turn out though. Might be a hot mess, or maybe not! Just think balance and moderation when coming up with the test batch. Might even start small and build up your wort to lighten up the color in case it turns darker than you wish! Good luck and cheers!
     
    danedelman likes this.
  10. good_gracious

    good_gracious Initiate (0) Aug 19, 2012 Maryland

    Not sure about the roast flavor myself, so my only suggestion is to crank up the flaked oat additions. At least you'd have stout-like mouthfeel if nothing else.
     
  11. clearbrew

    clearbrew Initiate (0) Nov 3, 2009 Louisiana

    I feel like, if this where possible, the key would lie with wheat malt. I don't know if anyone has ever used a roasted wheat, or what it would taste like, but perhaps it would impart a roast flavor but not the dark color.
    You could try dark roasting wheat and blending that with a very light malt. Just a thought.
     
  12. PangaeaBeerFood

    PangaeaBeerFood Initiate (0) Nov 30, 2008 New York

    White Chocolate isn't roasty at all. If anything, it's full of fat and vanilla flavoring. Quite the polar opposite of what you're looking for... Plus it'll kill your head retention.

    Definitionally, "roasty" flavors are derived from roasting something. When you roast something, it darkens. That's just how cooking works.

    The only way to have a significant roastiness without adding color is by using extracts, preferably coffee, as it is processed much the same way as roasted malt. Extracts, though, will give you roasty aromatics, but not much in terms of stout-like bitterness. You might want to consider using a healthy dose of earthy English-style bittering hops, like Fuggles. If you have a pale beer in front of you, take a sip and simultaneously get the coffee/chocolate aromatics and a bit of earthy hop bite, it might be perceived as Stout-like. That's the best idea I could think of.

    In terms of the extracts, there are tons available in the spice and/or baking section of supermarkets. Or, you could soak whole dark roasted coffee beans in vodka for a few days, run it through a coffee filter, and use that. It should be plenty aromatic.
     
  13. Seanniek91

    Seanniek91 Savant (1,172) Jul 1, 2012 Rhode Island
    Trader

    Starbucks make a "blond roast". Don't know if the color is different, but it might be worth looking into?
     
    danedelman likes this.
  14. jbakajust1

    jbakajust1 Pooh-Bah (2,528) Aug 25, 2009 Oregon
    Pooh-Bah Society

    There was a Beer Advocate homebrew article on this middle of last year. Try hitting up Drewbage on here and see if you can get the specifics from him (I don't have the article on me right now or I would post the recipe).
     
  15. Gueuzedude

    Gueuzedude Pooh-Bah (2,830) Aug 21, 2003 Arizona
    Pooh-Bah Society

    That is funny, the post right before you is from Ron, and he exactly addresses your question in the affirmative :slight_smile:
     
    kjyost and VonZipper like this.
  16. mattclough

    mattclough Initiate (0) Jan 31, 2013 Virginia

    Would it be feasible to make some kind of super coffee concentrate and add only a small amount to your beer so that the flavor is there but the effect on the color is minimal?
     
  17. good_gracious

    good_gracious Initiate (0) Aug 19, 2012 Maryland

    I like this a lot. Wonder what would happen if you did the same with a roasted malt?
     
  18. RBCORCORAN

    RBCORCORAN Initiate (0) May 18, 2009 Massachusetts
    Deactivated

    I don't drink cocoa so can't say what it taste like but I have seen both White cocoa powder and white mocha powder for sale.
     
  19. DrewBeechum

    DrewBeechum Pooh-Bah (1,880) Mar 15, 2003 California
    Pooh-Bah Society

    Here's the recipe from the Nov'ish issue of BA (#70)

    Reclamation White (Mocha?) Stout
    For 5.5 Gallons at 1.078, 57 / 30 IBUs, 7.3 SRM, 8.1% ABV
    Malt / Grain
    14 lbs Maris Otter
    1 lbs Flaked Oats
    1 lbs Flaked Barley
    0.5 lbs Crystal 40L
    Mash
    Single Infusion Mash – 154F for 60 minutes
    Hops
    1.0 oz / 0.5 oz Magnum 14%AA 60 minutes
    1.0 oz / 0 oz Crystal 3.5% 10 minutes
    Yeast
    Wyeast 1318 London Ale III
    Extras (for the Mocha Version – add in bulk before packaging)
    3 oz Cacao Extract (2oz of cacao nibs soaked in 6 oz vodka for 4 days, strain, freeze and remove fat cap)
    1 pint Cold Brewed Coffee Extract (1 cup ground coffee soaked overnight in 3 cups water)
     
    jbakajust1 likes this.
  20. michaeltrego

    michaeltrego Crusader (423) May 21, 2004 New Hampshire

    Apparently Night Shift Brewing is going to be pouring a 4.5% American "White Stout" called "Snow" at EBF.
     
    robNSB likes this.
Thread Status:
Not open for further replies.