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Brewing Flavorful Stouts Big and Small with Maplewood (Audio)
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.
If you'd like to watch the video, head to this link: https://beerandbrewing.com/video-course-maplewood/
In this 98-minute 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
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Audio Course