Marshmallow addition to a dry stout

Brewing Processes
1

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

2

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.

3

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.

4

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.

5

Most of the non-sugar flavor comes from the vanilla, so there would be something there.

6

I guess so, seems like it’d be hard to pick out in a stout. Oh well,  I’ve added vanilla beans to stout.

7

The acid malt is a part of the extract kit. I have brewed this once before without the marshmallow and got great results.

8

All I know is that  Floyd’s does a variation on their Dark Lord Imperial with marshmallow and apparently it comes through.

9

Ok, I stand corrected.

10

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.

11

+1.  You’d definitely not want to drop pH for a stout.

12

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.

13

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.

14

Yep.  Drew recently made a Fluffernutter beer and the marshmallows were represented by vanilla.  I certainly wouldn’t waste delicious homemade marshmallows for this.

15

Yes, for that Guinness characteristic. That is the reason for the acid malt.

16

Noted, but my co-worker would like to feel like they had a hand in it with their marshmallows and thereby score more “samples” from me. You know - like a 6-pack sample! She really liked my stout and when she brought in some of her marshmallows an idea was born.

I do believe 3 Floyd’s adds theirs post fermentation. Honestly, I still haven’t seen a lot of advice on that yet - as to whether to add in boil or post or both.

I realize I could just pour the liquid ingredients in but the idea is to combine 2 homemade things into one. Just for fun and hopefully good taste and enjoyment.

17

Ok, you guys bring up an interesting point. The kit is from my LHBS called Great Fermentations. How much would .20 lb of acid malt drop the pH and should I add to the RO water to bring it back up. It would be impossible to eliminate the acid malt from the kit as the steeping grains are mixed together. I realize I could just replicate the kit by buying the elements separately and forgoing the acid malt. That being said, the stout turned out real well. I bought my first Guinness in years just to compare and it was so very very close.

Thanks

18

I’ve never bought from them, but I hear that they have been around for ages and are very reputable.

The acid malt is lowering the pH of the steep, but considering it is just a steep, I don’t think it will matter. I don’t think it will help in a mini-mash which I figured you were doing considering the use of flaked barley (must be mashed). It might not hurt either as long as you keep your temps under control.

19

Cool, GF is my LHBS, too! And they do make nice extract with grains kits. Since the beer came out good, I assume they meant it as a Guinness type (Irish) stout. In which case a slight acidic twang wouldn’t be out of place at all. In general I’d never use acid malt in a stout with the exception of targeting a slightly lower pH for Irish stout. As for brewing kits, I would always use RO or distilled - the extract included already contains brewing salts the companies used in their mash before concentrating the wort into extract. RO or distilled helps prevent you from overmineralizing your beer when using extract.

20

Especially with Indy tap water.

As far as the mallows, I’d consider a mini-mash instead of steeping grains to at least start breaking them down. A pound of pale malt should be able to convert ~2 lb of adjuncts. Otherwise I’d probably dice them and throw them in the fermenter at pitching.