Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > Stout > McAustin's Mocha Stout (w/cold-brewed coffee)

Reply
 
LinkBack Thread Tools Display Modes
Old 01-06-2010, 03:48 PM   #21
Smoodude
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Houston, TX
Posts: 41
Default


Excellent! Thank you!

__________________
Primary: AHS American IPA I (Brewed 3/13/10)
On tap: Mocha Stout (Brewed 12/12/09)
On tap: AHS Cream Ale (Brewed 2/28/10)
Up next: Bee Cave Pale Ale & 10 gallons of Apfelwein

Gallons brewed in '10: 10
Smoodude is offline  
 
Reply With Quote Quick reply to this message
Old 01-17-2010, 03:56 AM   #22
LTownGarageBrewery
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Southeastern MI
Posts: 39
Liked 2 Times on 2 Posts

Default


So I just kegged and force-carbonated this one today. I made it pretty much to the recipe, except I used a British ale yeast, Hershey's cocoa, and 28oz cold-pressed mild-roast coffee.

A few initial impressions:
- Nose is almost all coffee. Not much of the malt or chocolate comes through in the aroma.
- Head retention is good, with moderate lacing on the glass as I drink it.
- As far as taste goes, the coffee flavor is pretty overwhelming. Can't taste any chocolate, and only a mild amount of hop bitterness comes through.
- Mouthfeel is very satisfyingly creamy
- A bit of lingering sharpness is left on the tongue after drinking.

I only left this one in the secondary for 14 days, which is pretty short for a stout. I'm thinking a bit more keg aging may even the tastes out a bit more.

__________________

-------------------------------------------------------
Keg #1: Gingarillo IPA
Keg #2: Blueberry Wheat
Keg #3: Saphir Pils
Secondary #1: Nothing
Secondary #2: Nothing
Secondary #3: Nothing
Primary #1: Nothing
Primary #2: Nothing
Primary #3: Nothing

On Deck:
- Honey Wheat

Check out my GE 7.0cf keezer build thread!

Adventures in Homebrewing - Your best place for homebrewing supplies in Southeastern Michigan

LTownGarageBrewery is offline  
 
Reply With Quote Quick reply to this message
Old 01-17-2010, 05:33 AM   #23
Smoodude
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Houston, TX
Posts: 41
Default


I also kegged and force-carbed this one today. I did not add the coffee until I kegged it this morning and I sampled the beer before the coffee addition. I've made a coffee stout before that had too much coffee in it (it did mellow out after time), so I only added about 1/4 of the coffee concentrate that was stated in this recipe (thinking I would add more if needed). I think it's just about perfect with this smaller amount of coffee.

Man, this is great stuff.

LTownGarage - I brewed a coffee stout before that I initially thought had too much coffee flavor. It did take a few weeks, but it turned out great. I just did not want a repeat of that experience this time, so I used less this time around.

__________________
Primary: AHS American IPA I (Brewed 3/13/10)
On tap: Mocha Stout (Brewed 12/12/09)
On tap: AHS Cream Ale (Brewed 2/28/10)
Up next: Bee Cave Pale Ale & 10 gallons of Apfelwein

Gallons brewed in '10: 10
Smoodude is offline  
 
Reply With Quote Quick reply to this message
Old 01-17-2010, 05:26 PM   #24
mcaustin
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2006
Location: Anchorage
Posts: 182
Liked 2 Times on 2 Posts

Default


Smoo and LT-

I actually have a keg of my Mocha Stout on tap right now too. As Smoo said, the coffee will typically mellow out with some time. My wife and I really like the strong coffee flavor though. As far as the hop bitterness coming through, I never intended for it to have much hoppyness (is that a word?), but rather have them there for balance so it's not crazy sweet.

I have thought about ways to get more of chocolate flavor, and I think what I'm going to do next time I brew this is to use cocoa nibs instead of cocoa powder. If you have a place to get nibs, I really think they'd be the way to go. Anyway, I hope you enjoy the Mocha Stout, it's one of our favorites. All I've really changed with the recipe since I originally posted it was to convert it to all-grain.

Mcaustin

__________________

Stubby Muzzle Brewing Pic Gallery


In the shoot: Mcaustin's Stout
On Tap: Warm AK Nights Barleywine

Posted Recipes: Mocha Stout, Bosco's Dry Hopped Black IPA
mcaustin is offline  
 
Reply With Quote Quick reply to this message
Old 01-18-2010, 08:38 PM   #25
LTownGarageBrewery
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Southeastern MI
Posts: 39
Liked 2 Times on 2 Posts

Default


McAustin - The bitterness comment was actually a good thing! The coffee flavor is overpowering it a bit right now, but I'm willing to bet that it's going to balance out over the next few weeks. I think I should have left it in secondary a bit longer, maybe another week or two. It was my first stout, and it seems that patience truly is a virtue when it comes to beers that use darker grains. I can tell that this beer is going to balance out very well.

I agree with you about the chocolate nibs. I'm going to try this one again after a few batches, but will substitute a darker chocolate with higher cacao percentage than Hershey's next time around. I'm also going to use an espresso roast next time too.

Great recipe! Thanks for posting it.

__________________

-------------------------------------------------------
Keg #1: Gingarillo IPA
Keg #2: Blueberry Wheat
Keg #3: Saphir Pils
Secondary #1: Nothing
Secondary #2: Nothing
Secondary #3: Nothing
Primary #1: Nothing
Primary #2: Nothing
Primary #3: Nothing

On Deck:
- Honey Wheat

Check out my GE 7.0cf keezer build thread!

Adventures in Homebrewing - Your best place for homebrewing supplies in Southeastern Michigan

LTownGarageBrewery is offline  
 
Reply With Quote Quick reply to this message
Old 01-29-2010, 04:41 AM   #26
mcaustin
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2006
Location: Anchorage
Posts: 182
Liked 2 Times on 2 Posts

Default Latest batch recipe


Here's the latest all-grain version of my Mocha Stout that I brewed last:

Grain:
9.0 lbs 2-row
1.5 lbs Crystal 60L
1.0 lb barley, flaked
.75 lb roasted barley
.50 lb chocolate malt

Hops:
60 min 1 oz Northern Brewer
20 min 0.75 oz Fuggles

Other:
15 min 8.5 oz lactose
5 min .75 cup Hershey's special dark cocoa

And, of course, the cold brewed coffee previously described in the recipe. We most recently used Kaladi Brothers (it's an Alaskan roastery) Caprese roast.

It's still on tap (barely) and tastes great. I reduced the hops some since my intention was never to have much hop characteristic to it. I am hoping to track down some nibs up here to use next time I brew this one. I hope everyone that's tried out this recipe is enjoying it!

__________________

Stubby Muzzle Brewing Pic Gallery


In the shoot: Mcaustin's Stout
On Tap: Warm AK Nights Barleywine

Posted Recipes: Mocha Stout, Bosco's Dry Hopped Black IPA
mcaustin is offline  
 
Reply With Quote Quick reply to this message
Old 03-25-2010, 03:25 AM   #27
jpold
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2009
Location: valparaiso, in
Posts: 4
Default


Quote:
Originally Posted by mcaustin View Post
Add 1 lb ground coffee to 28 ounces of cold filtered water in a sanitized container.
I followed your directions too, and the stuff that I ended up with is not something I would let near my beer. Basically sludge.

I followed the link you listed in a later post. That article suggested 1/2 cup of grounds for a quart of water. That's about 1.5 oz of ground for 32 oz of grounds. Did you mean 1 oz of grounds instead of 1 pound?

I've tweaked your recipe just a bit, and it's in primary right now. Can't wait to try it!
__________________
jpold is offline  
 
Reply With Quote Quick reply to this message
Old 03-25-2010, 03:36 AM   #28
mcaustin
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2006
Location: Anchorage
Posts: 182
Liked 2 Times on 2 Posts

Default


Quote:
Originally Posted by jpold View Post
Did you mean 1 oz of grounds instead of 1 pound?
Nope, we use a pound of very coarsely ground coffee and fill our pitcher with water in it. Then it gets filtered and we generally end up with 28-32 ounces of cold-brewed coffee. I add all of the coffee to my 5 gallon batches when I keg them.

The filtering/straining takes a little while, but it's worth it.
__________________

Stubby Muzzle Brewing Pic Gallery


In the shoot: Mcaustin's Stout
On Tap: Warm AK Nights Barleywine

Posted Recipes: Mocha Stout, Bosco's Dry Hopped Black IPA
mcaustin is offline  
 
Reply With Quote Quick reply to this message
Old 07-27-2010, 01:31 AM   #29
BSBrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Bergen County, NJ
Posts: 408
Liked 2 Times on 2 Posts
Likes Given: 1

Default


Quote:
Originally Posted by mcaustin View Post
Here's the latest all-grain version of my Mocha Stout that I brewed last:

Grain:
9.0 lbs 2-row
1.5 lbs Crystal 60L
1.0 lb barley, flaked
.75 lb roasted barley
.50 lb chocolate malt

Hops:
60 min 1 oz Northern Brewer
20 min 0.75 oz Fuggles

Other:
15 min 8.5 oz lactose
5 min .75 cup Hershey's special dark cocoa

And, of course, the cold brewed coffee previously described in the recipe. We most recently used Kaladi Brothers (it's an Alaskan roastery) Caprese roast.

It's still on tap (barely) and tastes great. I reduced the hops some since my intention was never to have much hop characteristic to it. I am hoping to track down some nibs up here to use next time I brew this one. I hope everyone that's tried out this recipe is enjoying it!

What was your mash temp/sparge water temp?
__________________
Bolero Snort Brewery...No BS - just ragin' good beers

On the journey from home brewing to brewery...follow our progress below:

BoleroSnort.com|Twitter|Facebook
BSBrewer is offline  
 
Reply With Quote Quick reply to this message
Old 10-04-2010, 12:09 AM   #30
VanHolton
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2008
Location: Minneapolis, MN
Posts: 149
Liked 1 Times on 1 Posts

Default


Quote:
Originally Posted by mcaustin View Post
Add 1 lb ground coffee to 28 ounces of cold filtered water in a sanitized container. Allow this to sit in the refrigerator for 24 hours, then run the mixture through a coffee filter. All or part of this extract may be added to your beer -- I used Starbucks Dark Italian roast.
I just tried this method and ended up with about 1/4 cup of extract due to absorbtion from the grounds. I added more water to the grounds and will drain again tomorrow. Would there be any ill effects to letting the grounds sit in water for another 12-18 hours?
__________________
VanHolton is offline  
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
Cold brewed coffee/tea DavidSteel General Beer Discussion 12 11-19-2009 03:22 AM
Mocha Chocolate Stout? SurfnSun Beginners Beer Brewing Forum 2 10-21-2009 02:38 PM
All-Grain - Mocha Oatmeal Stout pirate252 Stout 3 10-18-2009 10:23 PM
Mocha Oatmeal Stout Help brewbies Beginners Beer Brewing Forum 5 02-19-2009 11:03 PM
Critique this Recipe - Mocha Stout deharris Recipes/Ingredients 3 10-05-2007 03:08 PM