EinGutesBier
Well-Known Member
For some reason or another, I was having a Guiness the other day and my fiancee had a sip, which led her to think she'd like something dark for the Fall and Winter months. So I'm being commissioned to make a coffee cream stout. She wants something that has a good, frothy head like a Guiness, something that's sweeter and fuller than the Guiness, possibly with the use of Irish Cream coffee beans and lactose (I believe?) for a cream flavor. She would like it to be about as bitter as a Guiness in terms of hop quantity/presence.
Can anyone help me tailor a recipe, or offer one that they've tried to accomplish this request? Sure, I could try to make one myself, but I'd like to ask your opinion. That's why we hang out on this forum, right? :fro: I'd also like to get the right complementary yeast for this sort of thing as well. I think the key is the mouthfeel and the head, which I have had trouble replicating. Would using a helluva lot of oats and malted wheat (as well as chocolate wheat malt) be the way to accomplish that? Like I said, I haven't done anything like this before and would like to get it right the first time. Thanks everyone!
Can anyone help me tailor a recipe, or offer one that they've tried to accomplish this request? Sure, I could try to make one myself, but I'd like to ask your opinion. That's why we hang out on this forum, right? :fro: I'd also like to get the right complementary yeast for this sort of thing as well. I think the key is the mouthfeel and the head, which I have had trouble replicating. Would using a helluva lot of oats and malted wheat (as well as chocolate wheat malt) be the way to accomplish that? Like I said, I haven't done anything like this before and would like to get it right the first time. Thanks everyone!