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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Cappuccino stout
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Old 04-02-2009, 11:32 PM   #1
KenDawg19
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Default Cappuccino stout

Does anyone know what Lagunita uses to make the Cappuccino Stout? Is it actual cappuccino?

Has anyone tried to make a cappuccino stout? If so, when do you add the cappuccino?

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Old 04-03-2009, 12:11 AM   #2
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I'm not positive, but I am willing to bet that they did use actual cappuccino grounds in making it. Most likely added it in secondary. Look in the HBT recipe database for various coffee brews for different techniques for adding coffee (or espresso or cappucino) grounds to beer.

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Old 04-03-2009, 12:26 AM   #3
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I would use some lactose, not real milk, to sweeten it up and add a smooth creaminess.
Then some cold brew coffee, pasturized and added just at the end of active fermentation.
I would also use a little chocolate malt, and black malt for the bitter roastiness.

That is what I would do.

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Old 04-03-2009, 02:28 AM   #4
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Quote:
Originally Posted by SnickASaurusRex View Post
I would use some lactose, not real milk, to sweeten it up and add a smooth creaminess.
Then some cold brew coffee, pasturized and added just at the end of active fermentation.
I would also use a little chocolate malt, and black malt for the bitter roastiness.

That is what I would do.
Sounds really good. Yeah real milk would turn your beer into a sesspool of gunk.
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Old 04-03-2009, 06:09 AM   #5
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Thanks fellas!

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Old 04-03-2009, 12:27 PM   #6
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Where do I purchase lactose? How much do I add for a 5 gallon batch? And at what point of the brewing process do I add the lactose?

Also, I'm not using a secondary (still new at this brewing thing!). So, if I add the coffee at the end of active fermentation and stir it up, how long should I wait until things settle back down to the bottom? And how do you pasteurize coffee?

Thanks for the good advice.

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Originally Posted by SnickASaurusRex View Post
I would use some lactose, not real milk, to sweeten it up and add a smooth creaminess.
Then some cold brew coffee, pasturized and added just at the end of active fermentation.
I would also use a little chocolate malt, and black malt for the bitter roastiness.

That is what I would do.
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Old 04-03-2009, 12:33 PM   #7
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you can order lactose at your homebrew store online or local. I would not add too much, I added a pound to a stout, and I did not care for it. I would use no more than half a pound or less, or use a less attenuative yeast. S-04 seems to leave a bit of sweetness in stouts and leave a really compact yeast and trub cake.

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Old 04-03-2009, 01:57 PM   #8
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Lactose is typically added during the last 15 minutes of the boil by the way.

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Old 04-03-2009, 03:15 PM   #9
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Yeah I made a stout and added some lactose to it, about a pound as I remember and it was much to sweet.

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Old 04-03-2009, 03:27 PM   #10
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-Lactose, maybe 1/3 lb at the last 5 - 15 minutes of boil.
-With the coffee just poor it in when fermentation starts to slow but before it really stops. the remaining convection will mix it thoroughly then just wait as usual for everything to settle and clear up some.
-If you brew the coffee hot then don't worry about pasteurizing it just poor it in hot. If you use a cold brew refrigerator technique, then just before adding, strain and raise the temp of the coffee to 170*F for 5 minutes then add in hot.
-You will only need about a cup of strong strong coffee (maybe 1 cup grounds to 1.75 cups water. I don't really know the absorption rate of coffee).

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