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Old 06-26-2013, 03:17 PM   #1
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Default Coffee Milk Stout recipe advice

I'm planning on brewing a coffee milk stout this weekend and I was hoping I could get some critiques on my recipe. I'm kind of going for something in between a sweet stout and an American stout with a good hint of coffee. I was wondering mainly about the hops and the amount of lactose, but I also wouldn't mind hearing comments/suggestions about the grainbill, coffee, etc. Here's the recipe:

HOME BREW RECIPE:
Title: Coffee Cream Stout

Brew Method: All Grain
Style Name: American Stout
Boil Time: 60 min
Batch Size: 5 gallons (ending kettle volume)
Boil Size: 7 gallons
Efficiency: 77.5% (ending kettle)

STATS:
Original Gravity: 1.062
Final Gravity: 1.019
ABV (standard): 5.73%
IBU (rager): 40.47
SRM (morey): 40

FERMENTABLES:
8 lb - United Kingdom - Maris Otter Pale (74.4%)
0.25 lb - Belgian - Special B (2.3%)
0.75 lb - American - Caramel / Crystal 40L (7%)
0.5 lb - United Kingdom - Chocolate (4.7%)
0.5 lb - United Kingdom - Black Patent (4.7%)
0.25 lb - United Kingdom - Roasted Barley (2.3%)
0.5 lb - Lactose (Milk Sugar) (4.7%)

HOPS:
0.6 oz - Nugget for 60 min, Type: Pellet, Use: Boil (AA 14, IBU: 38.78)
0.5 oz - Willamette for 5 min, Type: Pellet, Use: Boil (AA 4.5, IBU: 1.69)

MASH STEPS:
1) Infusion, Temp: 154 F, Time: 60 min, Amount: 14 qt, Strike Temp = 166.3 F
2) Infusion, Temp: 212 F, Time: 10 min, Amount: 6 qt, Mashout
3) Sparge, Temp: 185 F, Time: 10 min, Amount: 14 qt

OTHER INGREDIENTS:
4 oz - Coarse Ground Coffee, Time: 0 min, Type: Flavor, Use: Boil (Flameout)
1 each - Whirlfloc, Time: 15 min, Type: Fining, Use: Boil

YEAST:
Fermentis / Safale - Safale - American Ale Yeast US-05

WATER PROFILE:
Ca2: 88
Mg2: 0
Na: 4
Cl: 66
SO4: 64
HCO3: 29

Gypsum: 3 grams (1.25g to mash 1.75g to kettle)
CaCl2: 4 grams (1.6g to mash 2.4g to kettle)

Thanks in advance

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Old 06-26-2013, 11:56 PM   #2
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Old 06-27-2013, 05:16 AM   #3
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I'm curious, are you adding the coffee to your boil or are you going to cold brew then add to your beer?
I'm thinkin about doing a coffee stout so id love to year how this turns out.

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Old 06-27-2013, 07:14 AM   #4
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I just made a coffee milk stout and from what I read the cold brewing/steeping the coffee grounds is the way to go. Boiling the coffee will impart too much bitterness and not enough flavor/aroma. If thats what you are looking for than I would say cold brew. I'll let you know how mine turns out.

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Old 06-27-2013, 12:14 PM   #5
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I'm planning on adding the coffee at flameout after the wort drops below 200F, then letting it steep for about 10-20 minutes. My only concern is that fermentation might scrub all the coffee flavor and aroma out.

I thought about the cold brew method, but it just weirds me out from a sanitation standpoint. I'm sure it's fine and I'm just being paranoid though. Tally, let us know how yours turns out and if mine is lacking in coffee I might try to add some cold brewed coffee at bottling.

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Old 06-27-2013, 12:20 PM   #6
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I've gone the cold-brewed route (added at transfer to keg) on a mocha stout. It turned out great.

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Old 06-27-2013, 03:06 PM   #7
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How much water and coffee do you all use to cold brew?

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Old 06-27-2013, 03:09 PM   #8
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Recently made a coffee version of our sweet stout. I have one of those Toddy cold brew systems and used it to extract 12 oz of freshly roasted beans, and added all of the resulting coffee concentrate to the bottling bucket. I can't describe how delicious it is! I meant to Starsan the coffee flask before I ran the coffee into it, but a forgot. No problems, though. With alcohol already present it's less of a worry.

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Old 06-29-2013, 02:28 AM   #9
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Quote:
Originally Posted by peterj View Post
How much water and coffee do you all use to cold brew?
I use 2 oz (by weight) course ground coffee and 8 oz water per gallon of beer in the keg or bottling bucket.
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Old 06-29-2013, 02:29 AM   #10
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I made the brewers best oatmeal stout kit and cold brewed 16 oz coffee, added to the keg. Turned out great.

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