Caramel Coffee Stout

Recipe: Caramel Coffee Stout
Brewer: Jon
Style: Spice, Herb, or Vegetable Beer
TYPE: All Grain
Taste: (44.0)

Recipe Specifications
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Batch Size: 4.50 gal
Boil Size: 7.00 gal
Estimated OG: 1.065 SG
Estimated Color: 38.6 SRM
Estimated IBU: 57.3 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
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Amount Item Type % or IBU
8.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 66.67 %
1.00 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 8.33 %
1.00 lb Oats, Flaked (1.0 SRM) Grain 8.33 %
1.00 lb Roasted Barley (300.0 SRM) Grain 8.33 %
1.00 lb Special B Malt (180.0 SRM) Grain 8.33 %
1.00 oz Columbus (Tomahawk) [12.20 %] (60 min) Hops 49.2 IBU
1.00 oz Williamette [5.50 %] (10 min) Hops 8.0 IBU
1.00 items Whirlfloc Tablet (Boil 10.0 min) Misc
4.00 oz Coffee (Boil 10.0 min) Misc
12.00 oz Caramel (Boil 10.0 min) Misc
1 Pkgs Irish Ale (Wyeast Labs #1084) Yeast-Ale


Mash Schedule: 152
Total Grain Weight: 12.00 lb
----------------------------
152
Step Time Name Description Step Temp
60 min Step Add 15.00 qt of water at 164.5 F 152.0 F


Notes:
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4oz of hazelnut coffee grounds thrown into the hop bag with 10 minutes to go in the boil.
12oz of caramel coffee syrup added with 10 minutes to go in the boil.
Used my new Banjo burner for the first time and forgot to adjust the flame down once it
started boiling, so an extra gallon more was boiled off than usual.

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this looks like Christmas

kegged this today. missed the numbers a bit, but the sample tasted great

Taste notes for finished carb'd beer?

Yeah - would like to know how this came out - especially the caramel coffee syrup... I'd think that being mostly sugar, this probably didn't do much for the final flavor. (I LIVE off of Hazlenut coffee syrup!)

ViperMan said:

Yeah - would like to know how this came out - especially the caramel coffee syrup... I'd think that being mostly sugar, this probably didn't do much for the final flavor. (I LIVE off of Hazlenut coffee syrup!)

Click to expand...

That's what I'm afraid of as well - that the caramel coffee syrup will just ferment out...the label was like 20g of carbs and 19g of sugar. I brewed this yesterday - OG and mash temps pretty much right on.

I wonder if there's caramel flavoring I can add at bottling if the syrup ferments out.

I brewed this up with a caramel syrup that I made at home, from another reciepe here. I taste more coffee, and no real caramel in this. I'd do less coffee next time...

otherwise I've found this to be a really nice stout. Not sweet by any means

I have actually been debating whether to do something similar to this using real caramel. Does anyone have experience using real caramel and whether the flavor carries through to the final product? Looking forward to winter beers!

Why not try making caramel using some lactose sugar in place of sucrose? Some of the flavor should remain because it is not fermentable by Saccharomyces.

Im going to brew this up