Originally Posted by wolves63
Looking at doing a Oatmeal Coffee Stout and wanted to get peoples opinions.
4 lbs toasted oats (think brownie maybe?!?) - Steep @ 150 for 30 Minutes
2 lbs Lightly toasted Buckwheat - Steep @ 150 for 30 Minutes
2 lbs Sweet Brown Rice Syrup - Start of Boil
2 lbs Candi Syrup D-180 - Start of boil
1 lb Malto-Dextrin - last 15 minutes of boil
3 lbs White Sorghum Syrup - flameout
2 oz Willamette ~ pellet - at start of boil
Fermentis Safeale S-04
Gypsum - Before Steep
Yeast Nutrient - last 15 minutes of boil
Priming Sugar for bottling
2 cups of coffee when bottling
how does this look?
I made a stout with oatmeal a while ago.
First of all, 7 lbs of fermentables is a lot...I would probably cut one pound of of the brown rice syrup, but if you are going for a pretty strong stout, that's fine.
I think I only used 1 pound of toasted oats in mine, I think that 2 pounds would have been better. Four pounds...that might swell up and fill my brew pot!
Anyway, are you looking at two 'cups' of coffee as in how coffee makers measure it, or as in two measuring cups? I'm assuming you are talking brewed coffee, or do you mean two cups of ground coffee?
We used one 'coffee maker cup', and we put it in when we were almost done bottling, so we got probably a dozen bottles with that coffee in it.