I'm not a big coffee fan, but I want to learn how to brew a stout that I'll enjoy.
Talked with the guy at the local craft beer store, and he pointed me toward a Moo Joos Oatmeal Milk Stout, but even that gave me a whole lot more coffee, almost no sweetness, and the body didn't seem any thicker than the normal whites/wheats/hefes that I drink.
I want to find a way to like stouts, so when someone wants something heavier, I have a recipe around I can go to. Which part of a stout recipe is it that gives that coffee flavor? Most I've seen don't explicity say "Coffee" as an ingredient. Assuming it's the dark malt (i do extract).
So would the way to rectify that would be to take a cream/milk/watney's kit, ease up on the dark, substitute with some light extract, and up the lactose to give a bit more sweetness? maybe throw some milk chocolate somewhere in secondary?
I'm new, and it would be sort of disheartening to go through the ~2 months to properly ferment and condition a stout, only to find it's still full of coffee.
Talked with the guy at the local craft beer store, and he pointed me toward a Moo Joos Oatmeal Milk Stout, but even that gave me a whole lot more coffee, almost no sweetness, and the body didn't seem any thicker than the normal whites/wheats/hefes that I drink.
I want to find a way to like stouts, so when someone wants something heavier, I have a recipe around I can go to. Which part of a stout recipe is it that gives that coffee flavor? Most I've seen don't explicity say "Coffee" as an ingredient. Assuming it's the dark malt (i do extract).
So would the way to rectify that would be to take a cream/milk/watney's kit, ease up on the dark, substitute with some light extract, and up the lactose to give a bit more sweetness? maybe throw some milk chocolate somewhere in secondary?
I'm new, and it would be sort of disheartening to go through the ~2 months to properly ferment and condition a stout, only to find it's still full of coffee.