[war2112]

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

[santoch]

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.

[HoosierBrew]

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.

[Stevie]

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.

[Stevie]

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.

[HoosierBrew]

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.

[war2112]

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.

[war2112]

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.

[HoosierBrew]

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.

[Stevie]

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.

[HoosierBrew]

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.

[a10t2]

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.

[Stevie]

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.

[denny]

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.

[war2112]

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.