Whopper Stout

Whopper Stout

(5 gallons/19 L, all-grain)
OG = 1.063 (without added malted milk) FG = 1.022
IBU = 55  SRM = 62  ABV = 5.3%

8.75 lbs. (4.0 kg) pale malt
1.5 lbs. (0.68 kg) dark Munich malt
0.75 lb. (0.34 kg) British medium crystal malt
0.75 lb. (0.34 kg) British dark crystal malt
0.75 lb. (0.34 kg) chocolate malt
0.5 lb. (0.23 kg) Belgian aromatic malt
0.25 lb. (0.11 kg) British black patent malt
5.0 AAU Willamette hops (first wort hops) (1.0 oz./28 g of 5% alpha acids)
10 AAU Cascades hops (first wort hops) (2.0 oz./57 g of 5% alpha acids)
White Labs WLP001 (California Ale) yeast

Step by Step:
Mash at 156 °F (69 °C) for 75 minutes with 0.5 teaspoons of gypsum added to mash water. Add a combination of Carnation malted milk flavor (regular and chocolate) to the secondary fermenter until the desired flavor balance is achieved.

Issue: December 2003

Foam Ranger Kuyler Doyle was successful again with his “Whopper Stout.” Inspired by that year’s “Fred Tasting” pairing of stouts and chocolate, Kuyler “Figured that malted milk and chocolate from Whoppers in a beer would be a good thing.” However, he was confronted with the issue of the cheap, oily chocolate used in the actual candy. “I substituted Carnation’s malted milk for the Whopper flavor,” states Kuyler. “I used a blend of regular and chocolate flavor malted milk.”

According to Kuyler, much of the malted milk settles on the bottom, but the flavor comes out in the finished product. Doyle credits part of the win to his pairing the beer with Whoppers during judging. (Entrants were encouraged to include samples with the entry.) The malted milk additions are an estimate, since the beer submitted was a “spin-off” of a larger batch.