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Old 09-26-2005, 06:01 PM   #1
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Default Comments on my Coffee Stout recipe

What do you think?



Grains (steep w/ 1.5gal @150F for 40 minutes, rinse w/ 1.5 gal @170F)
1# 90L crystal
1/3# black roast
1/4# roasted barley
1/2# carapils (for head)

Extract/Sugar
6.5# Laaglander Dark DME (5.5# in boil, more at priming time but I don't know how much 1.25 cups of this weighs)
1.5# British Amber DME
1# brown sugar (to boost alcohol since the Laaglander DME is high in dextrins)

Misc
8-16 oz italian espresso (pre-brewed and added at priming time to taste)

Hops
1 oz perle for 60 minutes

Yeast
Wyeast SmackPack of Irish Ale Yeast (1084)

I've also got 0.25 oz of chinook left over from a previous brew that I'm considering tossing in, just to get rid of it.

update: I DID use the chinook, too. added it at 60 minutes.

-walker

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Reason: corrected extract amounts, added note about priming with DME, updated hops section, note on steeping, yeast strain used
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Old 09-26-2005, 06:14 PM   #2
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I haven't actually brewed a beer with coffee as an ingredient and hence have no meaningful advice. However ( ), I've seen recipes both ways and I would lean towards adding the coffee at bottling time to taste which would hopefully ensure you get the flavor exactly where you want it. If I were to add it post-boil, I would do it after cooling to avoid 'cooking' the espresso.

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Old 09-26-2005, 07:00 PM   #3
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looks great to me, i've done a couple in the past few weeks - all with recipes pretty close to that but using about 16 ounces of percolated coffee, around 6lbs extract and about the same grain bill - and i've been *very* happy with them all, so much in fact i brewed another batch last night.
you've got it right with putting the espresso in after the heat's turned off, you wont want it in the wort until its at least below 200.... speaking of which, anyone try the rideway espresso stout (cask) lately? sounded so promising i had to try it, and gagged when it actually hit my tastebuds, they must've cooked the coffee in there for most of the boil or something equally sinister, a beer to be avoided IMHO
anyway, good luck with the recipe, i've been thinking about upping the bill alittle on this beer, but the last one was soo balanced i didn't change it for this current batch.

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Old 09-27-2005, 12:46 AM   #4
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Looks good to me too. I just did a Stout that had 0.5# Crystal 60, 0.5# Chocolate malt and 0.5# Roast Barley. Tasted at transfer and it was great. Considering your recipe has less chocolate and roasted barley, the coffee will be a great addition.

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Old 09-27-2005, 01:17 AM   #5
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Add the coffee in the secondary or in the bottling bucket. Active fermentation may scrub some of the coffee aroma. All flavoring additives (fruit, coffee, dry hopping, etc.) are typically added during secondary fermentation for this reason and of course so that the flavoring is not left behind in the primary. Otherwise, receipe looks great.

edit: adding .25 oz of chinook can have a sizeable impact on ibu's. It's a very high AAU hop. I suggest you do some calculations before you just toss it in.

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Old 09-27-2005, 02:53 AM   #6
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I'd like to add a vote for the bottling bucket. I put in a half pot of double scooped coffee and the taste came out fine. Subtle and noticeable without taking away from the stout experience.

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Old 09-27-2005, 07:33 PM   #7
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Quote:
Originally Posted by Lost
adding .25 oz of chinook can have a sizeable impact on ibu's. It's a very high AAU hop. I suggest you do some calculations before you just toss it in.
I did do the calculations.

I happen to like a nice bitterness in my dark beers, maybe more-so than the average person. However, I don't want to make the beer so bitter that no one else will drink it.. hence my pending decision to throw it in or not.

Thanks for the feedback, though. Much appreciated.


-walker
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Old 09-28-2005, 04:59 AM   #8
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the wort for this stout is cooling as I type. smack pack of irish ale yeast is bulgin' at the seams. the house smells like irish heaven.

The new fridge arrived today for the house, and the old one is in the garage attached to a brand spanking new external thermostat and holding steady at 66 degrees. It's just awaiting reception of the carboy now.

today was a good day.

I hope all of you had a good one, too.

-walker

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Old 09-28-2005, 05:56 PM   #9
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Awesome. I have auxiliary fridge envy.

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Old 09-28-2005, 06:54 PM   #10
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yeah.. I'm pretty jazzed about the whole thing. We ordered the new fridge about a month ago, but because of Katrina we had to wait until yesterday to take delivery. I postponed the stout brewing for two days so that I could use the new setup.

This should make brewing here in the summer much easier, plus... I can actually try my hand at a lager if I want (but I don't think I want.)

-walker

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