Coffee Stout

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?

wolves63 said:

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?

Click to expand...

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.

Thinking about 2 or 3 cups of french press coffee already brewed.

You're going cold-brewed, right? I understand the acids released from the beans in a hot brew can cause nasty bitterness. I have a mocha stout in secondary right now that has about a cup of STRONG cold-brewed espresso. Tastes great (despite a stalled fermentation).

I would agree that 4 lbs of oats might be a bit too much. I just used 2 lbs of oats in a sweet stout that turned out great. I feel like the use of additional oats beyond that will lead to too many unfermentables from the oats. I think Igliashon reported as such in a recent post when he doubled the amount of oats for his No-Nonsense Stout? As for the coffee, definitely do the cold-brew route as Shred suggests. I find that 12 oz of cold-brewed espresso works. Use ~4 oz of fine ground espresso with 8 oz of water and cold steep for 24-36 hours.

I also liked the cold press method but be careful a little coffee goes a long way...my last coffee stout was way strong on the coffee!! I think its true that sometimes less is more.

Yep. A cup to a cup and a half (really strong brew) in my 6-gallons gave a big coffee flavor.

Updating recipe to:
2 lbs toasted oats (think brownie maybe?!?) - Steep @ 150 for 30 Minutes
2 lbs Lightly toasted Buckwheat - Steep @ 150 for 30 Minutes
1 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
12 oz of coffee when bottling

how does this look?

wolves63 said:

Updating recipe to:
2 lbs toasted oats (think brownie maybe?!?) - Steep @ 150 for 30 Minutes
2 lbs Lightly toasted Buckwheat - Steep @ 150 for 30 Minutes
1 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
12 oz of coffee when bottling

how does this look?

Click to expand...

Sounds pretty good to me...

Although I forgot to mention this earlier, a pound of maltodextrin? I usually use 4 oz, I think one time I may have used 8 oz. Not sure what exactly a pound would do, I'm guessing make the wort fairly viscous and have a lot of mouth feel, which might be what you are aiming for?

I am wanting a really heavy stout. But i agree that 16oz is probably too much. Maybe 8oz?

wolves63 said:

I am wanting a really heavy stout. But i agree that 16oz is probably too much. Maybe 8oz?

Click to expand...

I think I'd go for 8 oz.

2 lbs toasted oats (think brownie maybe?!?) - Steep @ 150 for 30 Minutes
2 lbs Lightly toasted Buckwheat - Steep @ 150 for 30 Minutes
1 lbs Sweet Brown Rice Syrup - Start of Boil
2 lbs Candi Syrup D-180 - Start of boil
8 oz 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
12 oz of coffee when bottling

I know I am crazy but I like to continually update so I can see it exactly how I expect it.