Brewing with Pastries: Stroopwafel Stout
To this recipe we added 3 kilograms of stroopwafel (a typical Dutch cookie) directly into the mash pot, along with the grains. There are several ways to add the pastries to the beer, we have chosen the additions during the mash to obtain a full flavored stout.
- Style: Stout
- Liters: 70
- Original Gravity: 1.055
- Final Gravity: 1.013
- ABV: 5.5%
- IBU: 42
- SRM: 29
- 13.00 kg (79.8%) of Pale Ale Malt
- 0.90 kg (5.5%) of Crystal Malt 120L
- 0.90 kg (5.5%) of Roasted Barley
- 0.80 kg (4.9%) of Red X Malt
- 0.70 kg (4.3%) of Chocolate Malt
- 3 kg of Stroopwafel added during the Mash
- 68°C/149°F for 60 mins
- 77°C/170°F for 15 mins
- 120 grams of Centennial for 60 mins
Ferment for 15/20 days at 18 C degrees, raise the temperature for the diacetyl rest for 48 hours and then lower the temperature to 12 C degrees for a week of conditioning. Then transfer the beer into keg and force carbonating. Let the beer rest for at least 4 weeks. You can drink it now or let it aged!
A full body, sweet flavored stout with pleasant notes of biscuit and caramel. With a dense foam of small bubbles, this stout has caught the attention of many beer lovers for its ease of drinking. A well balanced beer with a great texture and a round taste. Next time we will brew an imperial stout based on this recipe.