Craft Beer & Brewing Course
Brewing Flavorful Stouts Big and Small with Maplewood
Maplewood founder Adam Cieslak and brewers Roger Cuzelis and Adam Smith get under the hood of stouts ranging from session-strength to big and barrel-aged, discussing the mechanics of layering in flavor while keeping them balanced and drinkable.
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In the 98-minute video course, Maplewood’s founding brewer and CEO Adam Cieslak joins head brewer Roger Cuzelis and special projects lead Adam Smith to detail their approach to building these stouts, including:
- desiging grists for stouts of varying strengths
- different base malts for smaller or barrel-aged stouts
- dialing in water and mash pH to buffer the acidity of dark malts
- mash temperatures that balance big body with fermentability
- long boils for stouts small and large
- layering flavors into smaller stouts
- balancing higher-gravity and barrel-aged stouts
- adjusting base stout recipes to balance flavor adjuncts
- aiming for very high starting gravities and getting more from a massive mash
- adding malt extracts and sugars for even more gravity
- managing fermentation to ensure adequate attenuation in big stouts
- barrel-aging, from sourcing barrels to adjusting recipes to aging and blending
- considerations for coffee, vanilla, and various other flavor adjuncts
- ensuring flavor extraction from adjuncts
And more.
Course contents
5 chapters, 23 lessons, 1h 39m of video
Chapter 1
Welcome
- Introduction2:59
- About Maplewood: Telling Stories Through Beer
- Why Do We Like Stouts?2:20
Chapter 2
Building Flavorful Small & Mid-Strength Stouts
- Selecting Grains for Different Stouts10:44
- Learning Lab: Exploring Dark Malts
- Dialing in Water and Mash pH for Drinkability11:10
- John Palmer on Brewing Water
- Mash Temps and Boil Times8:32
- The Stout Brewer’s Control Panel
Chapter 3
Building Higher-Gravity Stouts
- Considerations for Higher-Gravity Stouts7:29
- Achieving that Higher Gravity9:41
- Gearhead: Monster Mashes & Tuns of Fun
- Mashing, Fermentability, and Flavors9:38
- More Perspectives: Bulking Up on Body with Brad Clark of Private Press
Chapter 4
Barrel-Aging & Flavor Adjuncts
- Planning for Barrel-Aging17:44
- Considerations for Flavor Adjuncts and Extraction16:17
Chapter 5
Conclusion, Recipes & Further Reading/Listening
- Thank You, That’s a Wrap!2:02
- Beer Review: Maplewood Barrel Aged Cuppa Vanilla Rye (100/100)
- CB&B Podcast Episode 193: Adam Cieslak of Maplewood Puts a Gentle Spin on Classic Styles
- Recipe: Maplewood Fat Puggish
- Recipe: Maplewood Cuppa
- Bonus Recipe: Maplewood Son of Juice IPA
- Session Stouts: Big Flavor in Small Packages
What students say
5.0 from 3 reviews
Good and general course, giving a good impression about Maplewood´s approach to these styles. A bit more on carbonation and packaging after maturing period in the barrels would have been interesting too. Great and I enjoyed it a lot.
Helpful information on how to get the most out of your stouts.
Loved this, never realised there was so much to Stouts.