Coffee-Toffee Milk Stout

Here it is:

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 10.75
Anticipated OG: 1.045 Plato: 11.23
Anticipated SRM: 46.0
Anticipated IBU: 40.6
Brewhouse Efficiency: 65 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 7.10 Gal
Pre-Boil Gravity: 1.035 SG 8.78 Plato

% Amount Name Origin Potential SRM
--------------------------------------------------------------------------
55.8 6.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
9.3 1.00 lbs. Wheat Malt America 1.038 2
9.3 1.00 lbs. Crystal 105L Great Britain 1.033 105
7.0 0.75 lbs. Roasted Barley America 1.028 450
9.3 1.00 lbs. Flaked Oats America 1.033 2
9.3 1.00 lbs. Chocolate Malt America 1.029 350

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Goldings - E.K. Pellet 6.00 26.9 60 min.
1.00 oz. Goldings - E.K. Pellet 6.00 13.7 30 min.


Yeast
-----

White Labs WLP013 London Ale

Also include 1lb of lactose at the end of the boil.

For the "toffee", I cooked down about 8oz of LME to a gooey consistency, and added it late in the boil.

For the coffee....I screwed up. I crushed 6oz coffee beans, and added them to secondary, and left them for about a week. Too much beans, for too long. The base beer is very nice, but the coffee overwhelms it. Either cut down the amount or the steeping time.

Any caramel / toffee flavors make it through? Or is it all coffee?

Some toffee comes through, but the coffee overwhelms it. I think this would be a great recipe if I'd have cut the coffee in half.

I meant to mention that I posted this because I'd got a couple of requests. This is the "secret" recipe....ORRELSE and I had this beer at the National Homebrew Conference and were blown away by it (the brewer was a good guy, too), so we decided to have a friendly competition to see who could get the closest.

I missed my target. His is still in the works.

I tried mine last night. Its pretty good--but not in line with Pillowman's. Its just not sweet enough, and I taste very little vanilla/caramel/toffee.

I PM'd him about the recipe and he told me where to find it--it's been on his brew club's website for months!

||||||||||||||||||||||||||||||||||||||||||||||

Coffee Toffee Milk Stout

BJCP Style and Style Guidelines
-------------------------------

16-B Stout, Sweet Stout

Min OG: 1.035 Max OG: 1.066
Min IBU: 20 Max IBU: 40
Min Clr: 35 Max Clr: 90 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 12.00
Anticipated OG: 1.069 Plato: 16.84
Anticipated SRM: 36.3
Anticipated IBU: 27.0
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
2.1 0.25 lbs. Black Patent Malt Great Britain 1.027 525
8.3 1.00 lbs. Cane Sugar Generic 1.046 0
8.3 1.00 lbs. CaraWheat France 1.035 40
4.2 0.50 lbs. Chocolate Malt America 1.029 350
8.3 1.00 lbs. Crystal 150L Great Britain 1.033 150
8.3 1.00 lbs. Flaked Oats America 1.033 2
4.2 0.50 lbs. Muntons DME - Dark England 1.046 30
6.3 0.75 lbs. Milk Sugar Generic 1.030 0
50.0 6.00 lbs. Pale Malt(2-row) America 1.036 2

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Fuggle Pellet 5.00 22.5 60 min.
1.00 oz. Fuggle Pellet 5.00 4.5 10 min.

Yeast
-----

WYeast 1084 Irish Ale

Notes
-----

Steep .5 lb of very coarsely ground toffee flavored coffee for 20 min after
flameout.

12oz of lactose with 20 minutes to go

Melt 1 pound each of table sugar and dark DME for toffee caramel flavor, heat until desired color is achieved, and let cool. Reconstitute with brew water and add to boil. Recipe can be found under Randy Mosher's Twelve Beers of Christmas.
|||||||||||||||||||||||||||||||||||||||

My recipe was pretty much exactly a clone of the Cream of the Crop milk stout recipe. I researched BB and ended up backing off my lactose to 3/4 of a lb. because I didn't want it TOO sweet. Mistake #1.
I also used Fuggles and E.K. Goldings. For yeast I used WLP 004. Might try the one that HBA suggested--WLP013, next time. For coffee, I brewed 4 cups of vanilla and caramel flavored toffee and dumped it in secondary.
All in all its okay, but it could be tweaked a few ways.

Sam75 said:

Here it is:

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 10.75
Anticipated OG: 1.045 Plato: 11.23
Anticipated SRM: 46.0
Anticipated IBU: 40.6
Brewhouse Efficiency: 65 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 7.10 Gal
Pre-Boil Gravity: 1.035 SG 8.78 Plato

% Amount Name Origin Potential SRM
--------------------------------------------------------------------------
55.8 6.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
9.3 1.00 lbs. Wheat Malt America 1.038 2
9.3 1.00 lbs. Crystal 105L Great Britain 1.033 105
7.0 0.75 lbs. Roasted Barley America 1.028 450
9.3 1.00 lbs. Flaked Oats America 1.033 2
9.3 1.00 lbs. Chocolate Malt America 1.029 350

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Goldings - E.K. Pellet 6.00 26.9 60 min.
1.00 oz. Goldings - E.K. Pellet 6.00 13.7 30 min.


Yeast
-----

White Labs WLP013 London Ale

Also include 1lb of lactose at the end of the boil.

For the "toffee", I cooked down about 8oz of LME to a gooey consistency, and added it late in the boil.

For the coffee....I screwed up. I crushed 6oz coffee beans, and added them to secondary, and left them for about a week. Too much beans, for too long. The base beer is very nice, but the coffee overwhelms it. Either cut down the amount or the steeping time.

Click to expand...

How does one convert an all grain recipie to extract w/ steeped grains?
I would like to try this recipie but i am not an all grain brewer. Do any of your brew programs do this conversion?

Google knows everything. Do a search for:



edit: found a handy cheat-sheet chart:

-walker

This looks really good and I'm very tempted to try it.

So, let me get this straight - the changes would be:
1. Increase to a pound of lactose powder
2. Steep 1/2 lb. coarsely ground toffee flavored coffee for 20 min after flameout for the coffee flavor.
3. Melt 1 lb. each of table sugar and dark DME for the toffee-caramel flavor.

Am I mising anything?

Crap.....Well, at least I was right about backing off the steeping time for the coffee. 20 min as opposed to 1 week. Otherwise, I wasn't too far off.

Thanks for the recipe, ORRELSE. I'm going to do this one again using the same base beer I already made, but use their guidelines for the coffee and toffee.

Do yourselves a favor and try this, folks.....it's incredible.

Walker said:

Google knows everything. Do a search for:

"convert an all grain beer recipe to an extract recipe"​

edit: found a handy cheat-sheet chart:

Code:

Pounds of	Pounds of Extract     

Grain		Liquid		Dry

1.0		0.75		0.6

1.5		1.13		0.9

2.0		1.50		1.2

2.5		1.88		1.5

3.0		2.25		1.8

3.5		2.63		2.1

4.0		3.00		2.4

4.5		3.38		2.7

5.0		3.75		3.0

5.5		4.13		3.3

6.0		4.50		3.6

6.5		4.88		3.9

7.0		5.25		4.2

7.5		5.63		4.5

8.0		6.00		4.8

8.5		6.38		5.1

9.0		6.75		5.4

9.5		7.13		5.7

10.0		7.50		6.0

-walker

Click to expand...

That is a great help but i was also looking for a conversion of the grain bill to an extract type recipie. I dont know what extract or specialty grains to substitute for the grain bill.

6.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
1.00 lbs. Wheat Malt America 1.038 2


A generic light malt extract (or maybe pale ale malt) would probably suffice for the 2-row. And for the wheat, most places sell wheat malt extract, too.\

the other grains are speciality grains and can be steeped with the quantities listed in the original recipe.

When converting AG to extract, you really only have to worry about the base grains, which are the ones that are going to make up the majority of the bill.

-walker

Walker said:

6.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
1.00 lbs. Wheat Malt America 1.038 2


A generic light malt extract (or maybe pale ale malt) would probably suffice for the 2-row. And for the wheat, most places sell wheat malt extract, too.\

the other grains are speciality grains and can be steeped with the quantities listed in the original recipe.

When converting AG to extract, you really only have to worry about the base grains, which are the ones that are going to make up the majority of the bill.

-walker

Click to expand...

In that recipe--the wheat is included only for head retention. You'd want to steep that too. Use enough extract to get close to the OG--cause the steeping grains won't provide very much fermentable sugars at all. I don't think supplementing the wheat extract is a necessity.

SwAMi75 said:

Here it is:

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 10.75
Anticipated OG: 1.045 Plato: 11.23
Anticipated SRM: 46.0
Anticipated IBU: 40.6
Brewhouse Efficiency: 65 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 7.10 Gal
Pre-Boil Gravity: 1.035 SG 8.78 Plato

% Amount Name Origin Potential SRM
--------------------------------------------------------------------------
55.8 6.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
9.3 1.00 lbs. Wheat Malt America 1.038 2
9.3 1.00 lbs. Crystal 105L Great Britain 1.033 105
7.0 0.75 lbs. Roasted Barley America 1.028 450
9.3 1.00 lbs. Flaked Oats America 1.033 2
9.3 1.00 lbs. Chocolate Malt America 1.029 350

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Goldings - E.K. Pellet 6.00 26.9 60 min.
1.00 oz. Goldings - E.K. Pellet 6.00 13.7 30 min.


Yeast
-----

White Labs WLP013 London Ale

Also include 1lb of lactose at the end of the boil.

For the "toffee", I cooked down about 8oz of LME to a gooey consistency, and added it late in the boil.

For the coffee....I screwed up. I crushed 6oz coffee beans, and added them to secondary, and left them for about a week. Too much beans, for too long. The base beer is very nice, but the coffee overwhelms it. Either cut down the amount or the steeping time.

Click to expand...

I am looking for opinions on coffee additions as I am brewing a Coffee Stout tonight. I have a week or so to decide (before I rack to 2nd). Do you think it is better to perk the coffee and add to secondary or to crush and add the beans? or both?

Also, did you sanitize the beans prior to addition? Did you pour the boiled water (after cooling of course) right along with the beans or did you separate?

Thanks.

Jim