{"id":112212,"date":"2025-02-27T00:11:57","date_gmt":"2025-02-27T00:11:57","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/beer\/adjusting-recipes-for-different-brewhouses-video-tip\/"},"modified":"2025-02-27T00:11:57","modified_gmt":"2025-02-27T00:11:57","slug":"adjusting-recipes-for-different-brewhouses-video-tip","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=112212","title":{"rendered":"Adjusting Recipes for Different Brewhouses | Video Tip"},"content":{"rendered":"


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Whether you\u2019re scaling up, down, or trying the same recipe on a different brewhouse, you may need to make some adjustments. Third Eye co-owner and head brewer Kelly Montgomery explains some specific changes they make for their stouts at their two breweries.<\/p>\n<\/p><\/div>\n

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Third Eye Brewing in suburban Cincinnati has enjoyed a remarkable run of success with their milk and sweet stouts\u2014often enhanced by chocolate, coffee, or spices, sometimes imperial-strength or barrel-aged, but always<\/em> rich and flavorful yet balanced. On the watch of co-owner and head brewer Kelly Montgomery\u2014the \u201cmilk stout whisperer<\/a>\u201d\u2014Third Eye since 2021 has won five medals for stouts at the Great American Beer Festival and World Beer Cup; three of those medals were golds. (Before that, from 2018 to 2020, Montgomery\u2019s milk stouts also won three straight GABF golds for nearby Brink Brewing.)<\/p>\n

In this 68-minute video course<\/a> packed with useful tips, Montgomery opens the books on their approach to designing and brewing these indulgent yet easily drinkable stouts. Along the way, he covers: <\/p>\n

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  • planning a recipe depending on target flavors<\/li>\n
  • using the building blocks of malt to hit that target<\/li>\n
  • using flaked wheat and oats for body, mouthfeel, and head retention<\/li>\n
  • specific malt types and percentages to achieve different effects<\/li>\n
  • why chocolate rye and chocolate wheat are the secret weapons<\/li>\n
  • adjusting the malt base to account for flavor additions<\/li>\n
  • keeping lactose in balance with the rest of the beer<\/li>\n
  • adjusting roast malts as the mellow with age<\/li>\n
  • using dry malt extract to maintain body in imperial stouts<\/li>\n
  • adding maltodextrin to support a high finishing gravity<\/li>\n
  • accounting for the perceived bitterness of roast malts and cocoa nibs<\/li>\n
  • selecting spices for pumpkin stouts, chai stouts, and more<\/li>\n
  • making a spice slurry to help ensure consistent flavor<\/li>\n
  • sourcing freshly roasted cocoa nibs for chocolate stouts<\/li>\n
  • using vanilla extract to boost milk chocolate flavor<\/li>\n
  • adding fresh beans and cold-brew extract to coffee stouts<\/li>\n
  • adjusting recipe and process for different equipment<\/li>\n
  • lengthening the boil to account for additions of lactose, maltodextrin, and malt extract<\/li>\n
  • water profile, pH, and mash temps for milk and imperial stouts<\/li>\n
  • using Fermcap to manage big stout fermentations<\/li>\n
  • adding pumpkin-pie spices to both whirlpool and brite tank for deeper flavor<\/li>\n
  • pitching big yeast slurries to ferment imperial stouts<\/li>\n
  • processes for adding various flavor adjuncts on the cold side<\/li>\n
  • using the \u201cFlavor Blaster 2000\u201d to add extra flavor when needed<\/li>\n
  • considerations for barrel aging<\/li>\n<\/ul>\n

    And more.<\/p>\n

    Want access to more video courses like this one? All of our subscriptions come with a 100 percent money-back guarantee. Get your All Access Subscription<\/a> to tap into a library of more than 100 full courses<\/a> on a diverse range of brewing topics. If you don\u2019t love it, we\u2019re happy to refund your money. <\/p>\n<\/div><\/div>\n