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You are here: Home --> Forum Home --> Brewing Forum --> Recipe Discussion --> Coffee Stout recipe

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tracebusta
Charter Member
Somerville, MA
155 Posts


I'm going to brew a coffee stout and threw this recipe together. It's starting to look like I'm adding a bit much, but I feel each ingredient is there for a purpose. I'm going for a light-medium mouthfeel, a little sweetness, and a little roastiness to compliment the coffee I'll be adding (cold brew process, added at bottling). I'm using the 090 yeast in order to keep the esters down. I guess I'm pretty much looking to make a cup of cold, carbonated coffee with some alcohol.

Coffee Stout

OG: 1.055
IBU: 50
SRM: 33
Mash at 150F

Fermentables:
* US 2 Row - 78%
* Roasted Barley - 10%
* Flaked Barley - 5%
* Crystal 80 - 4%
* Chocolate Malt - 3%

Hops:
* Warrior - FWH for 50 IBU

Yeast:
WL090 - San Diego Super





Posted 34 days ago.

brewcrewkevin
Charter Member
Appleton, WI
66 Posts


I would suggest maybe Maris Otter instead of 2-row. Rounds it out a bit better.

And the only *possible* redundancy there is the roasted barley and chocolate. I like my stouts with only roasted malt. I used to use chocolate malt quite a bit, but the last few I used only like 10-15% roasted malt and they came out really crisp and clean. Chocolate is pretty bitter.

The rest of it looks good. I'm not a fan of caramel malts in a stout much either, I like them dry and crisp. But personal preference. That'll add that bit of sweetness you are looking for.

Looks great, man! You're making me thirsty!




Posted 34 days ago.

tracebusta
Charter Member
Somerville, MA
155 Posts


Hmm, yeah the chocolate malt is still a debate going on in my head. I kind of want to keep it in to add just a bit more color and a little more of that roast/bitterness, but I might just take it out. Maybe bump the roasted barley up a couple points instead.

Thanks for the input!




Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


I agree about Maris Otter instead of 2 row. 

I don't think you are too complicated at all.  You might consider pale chocolate instead of regular chocolate malt; I find it to be less roasty, more chocolatey.

Wait, you probably want that roastiness, so I take that back.




Posted 34 days ago.
Edited 34 days ago by homebrewdad

tracebusta
Charter Member
Somerville, MA
155 Posts


Agreed on the Maris Otter. 

Oddly enough, I think that pale chocolate malt is one of the few grains my HBS doesn't carry. I might just take it out since I'll be adding a little bit of roastiness with the coffee.




Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


Pale chocolate is nice, IMO.  Super mild roast, a hint of actual chocolate.  I prefer it in pretty much any application where a recipe might call for chocolate malt.




Posted 34 days ago.

Pozzska
Valley City, OH
12 Posts


OK, old post, i know, but please use good coffee...

I'm a commercial coffee roaster in NE Ohio, and I've had a couple coffee beers that I can taste the staleness of the coffee in. 

I see you are adding a cold brew at bottling, that's what i did in a coffee porter and it came out well...but with the huge variations in coffee flavor profiles, you need to consider what flavor profile you want the coffee to impart.

I used a Rwandan coffee (juicy jam and fruit hints, a nice body)...and it complimented the porter well.






Posted 34 days ago.

tracebusta
Charter Member
Somerville, MA
155 Posts


Thanks for the input! I'm a coffee fan and want to make sure this tastes good. Luckily for me, I work next door to a coffee shop that roasts their own beans. My coffee plan is to get a medium roast and a dark roast, and see how those taste with the beer before bottling everything up. I'd like to try each coffee with the beer, and if it tastes good, a blend of the coffees together with the beer. The stout is 10 days in the fermenter, I'm hoping to bottle it up next week. 



Posted 34 days ago.

BrewerBrad
Oklahoma City, OK
66 Posts


Since there is a coffee expert here I used a Hazelnut roasted coffee beans in a Coffee Porter that I did. It was actually my first beer ever. All I did was add an oz or 2, I would have to look it up, to my carboy several days before bottling. At first the coffee was really overpowering but as it aged in the bottles it really blended together well and you had the hint of the Hazelnut on the back end of the drink. I have one bottle left of this that I plan on opening at the 1 year mark. I will be sad when it is gone. 

Actually here is my album showing my whole process! http://imgur.com/a/xYpzM




Posted 34 days ago.

Pozzska
Valley City, OH
12 Posts


Whatever works for you brad (keep in mind the only thing flavoring that coffee as Hazelnut is a flavoring oil or syrup mixed into the coffee beans after they were roasted, so you could theoretically just add some hazelnuts syrup to the beer at bottling and get the same effect). 

I think with a freshly roasted coffee you'll get better flavors immediately and not have to wait for the overpowering coffee flavors to mellow out.  That's all speculation though, since I've never used flavored or stale coffee. Mine was great as soon as it was carbed in the keg.






Posted 34 days ago.

BrewerBrad
Oklahoma City, OK
66 Posts


Never quite knew how the flavoring was done. But this was a last minute idea and I got the coffee at Crest. I plan on trying another coffee beer soon ad will try to find some really fresh beans. Can't decide how I want to add them though. Hell this recipe sounds good, I may just wait to hear back on how it tastes. =}



Posted 34 days ago.

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