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Old 01-06-2010, 04:48 PM   #21
Smoodude
 
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Nov 2008
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Excellent! Thank you!
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Primary: AHS American IPA I (Brewed 3/13/10)
On tap: Mocha Stout (Brewed 12/12/09)
On tap: AHS Cream Ale (Brewed 2/28/10)
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Old 01-17-2010, 04:56 AM   #22
LTownGarageBrewery
 
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So I just kegged and force-carbonated this one today. I made it pretty much to the recipe, except I used a British ale yeast, Hershey's cocoa, and 28oz cold-pressed mild-roast coffee.

A few initial impressions:
- Nose is almost all coffee. Not much of the malt or chocolate comes through in the aroma.
- Head retention is good, with moderate lacing on the glass as I drink it.
- As far as taste goes, the coffee flavor is pretty overwhelming. Can't taste any chocolate, and only a mild amount of hop bitterness comes through.
- Mouthfeel is very satisfyingly creamy
- A bit of lingering sharpness is left on the tongue after drinking.

I only left this one in the secondary for 14 days, which is pretty short for a stout. I'm thinking a bit more keg aging may even the tastes out a bit more.
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Old 01-17-2010, 06:33 AM   #23
Smoodude
 
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I also kegged and force-carbed this one today. I did not add the coffee until I kegged it this morning and I sampled the beer before the coffee addition. I've made a coffee stout before that had too much coffee in it (it did mellow out after time), so I only added about 1/4 of the coffee concentrate that was stated in this recipe (thinking I would add more if needed). I think it's just about perfect with this smaller amount of coffee.

Man, this is great stuff.

LTownGarage - I brewed a coffee stout before that I initially thought had too much coffee flavor. It did take a few weeks, but it turned out great. I just did not want a repeat of that experience this time, so I used less this time around.
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Primary: AHS American IPA I (Brewed 3/13/10)
On tap: Mocha Stout (Brewed 12/12/09)
On tap: AHS Cream Ale (Brewed 2/28/10)
Up next: Bee Cave Pale Ale & 10 gallons of Apfelwein

Gallons brewed in '10: 10

 
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Old 01-17-2010, 06:26 PM   #24
mcaustin
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Oct 2006
Anchorage
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Smoo and LT-

I actually have a keg of my Mocha Stout on tap right now too. As Smoo said, the coffee will typically mellow out with some time. My wife and I really like the strong coffee flavor though. As far as the hop bitterness coming through, I never intended for it to have much hoppyness (is that a word?), but rather have them there for balance so it's not crazy sweet.

I have thought about ways to get more of chocolate flavor, and I think what I'm going to do next time I brew this is to use cocoa nibs instead of cocoa powder. If you have a place to get nibs, I really think they'd be the way to go. Anyway, I hope you enjoy the Mocha Stout, it's one of our favorites. All I've really changed with the recipe since I originally posted it was to convert it to all-grain.

Mcaustin
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Old 01-18-2010, 09:38 PM   #25
LTownGarageBrewery
 
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McAustin - The bitterness comment was actually a good thing! The coffee flavor is overpowering it a bit right now, but I'm willing to bet that it's going to balance out over the next few weeks. I think I should have left it in secondary a bit longer, maybe another week or two. It was my first stout, and it seems that patience truly is a virtue when it comes to beers that use darker grains. I can tell that this beer is going to balance out very well.

I agree with you about the chocolate nibs. I'm going to try this one again after a few batches, but will substitute a darker chocolate with higher cacao percentage than Hershey's next time around. I'm also going to use an espresso roast next time too.

Great recipe! Thanks for posting it.
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Keg #2: Blueberry Wheat
Keg #3: Saphir Pils
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Secondary #3: Nothing
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Primary #2: Nothing
Primary #3: Nothing

On Deck:
- Honey Wheat

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Old 01-29-2010, 05:41 AM   #26
mcaustin
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Here's the latest all-grain version of my Mocha Stout that I brewed last:

Grain:
9.0 lbs 2-row
1.5 lbs Crystal 60L
1.0 lb barley, flaked
.75 lb roasted barley
.50 lb chocolate malt

Hops:
60 min 1 oz Northern Brewer
20 min 0.75 oz Fuggles

Other:
15 min 8.5 oz lactose
5 min .75 cup Hershey's special dark cocoa

And, of course, the cold brewed coffee previously described in the recipe. We most recently used Kaladi Brothers (it's an Alaskan roastery) Caprese roast.

It's still on tap (barely) and tastes great. I reduced the hops some since my intention was never to have much hop characteristic to it. I am hoping to track down some nibs up here to use next time I brew this one. I hope everyone that's tried out this recipe is enjoying it!
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Old 03-25-2010, 03:25 AM   #27
jpold
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Aug 2009
valparaiso, in
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Quote:
Originally Posted by mcaustin View Post
Add 1 lb ground coffee to 28 ounces of cold filtered water in a sanitized container.
I followed your directions too, and the stuff that I ended up with is not something I would let near my beer. Basically sludge.

I followed the link you listed in a later post. That article suggested 1/2 cup of grounds for a quart of water. That's about 1.5 oz of ground for 32 oz of grounds. Did you mean 1 oz of grounds instead of 1 pound?

I've tweaked your recipe just a bit, and it's in primary right now. Can't wait to try it!

 
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Old 03-25-2010, 03:36 AM   #28
mcaustin
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Oct 2006
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Quote:
Originally Posted by jpold View Post
Did you mean 1 oz of grounds instead of 1 pound?
Nope, we use a pound of very coarsely ground coffee and fill our pitcher with water in it. Then it gets filtered and we generally end up with 28-32 ounces of cold-brewed coffee. I add all of the coffee to my 5 gallon batches when I keg them.

The filtering/straining takes a little while, but it's worth it.
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Old 07-27-2010, 01:31 AM   #29
BSBrewer
 
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Quote:
Originally Posted by mcaustin View Post
Here's the latest all-grain version of my Mocha Stout that I brewed last:

Grain:
9.0 lbs 2-row
1.5 lbs Crystal 60L
1.0 lb barley, flaked
.75 lb roasted barley
.50 lb chocolate malt

Hops:
60 min 1 oz Northern Brewer
20 min 0.75 oz Fuggles

Other:
15 min 8.5 oz lactose
5 min .75 cup Hershey's special dark cocoa

And, of course, the cold brewed coffee previously described in the recipe. We most recently used Kaladi Brothers (it's an Alaskan roastery) Caprese roast.

It's still on tap (barely) and tastes great. I reduced the hops some since my intention was never to have much hop characteristic to it. I am hoping to track down some nibs up here to use next time I brew this one. I hope everyone that's tried out this recipe is enjoying it!

What was your mash temp/sparge water temp?
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Old 10-04-2010, 12:09 AM   #30
VanHolton
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Aug 2008
Minneapolis, MN
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Quote:
Originally Posted by mcaustin View Post
Add 1 lb ground coffee to 28 ounces of cold filtered water in a sanitized container. Allow this to sit in the refrigerator for 24 hours, then run the mixture through a coffee filter. All or part of this extract may be added to your beer -- I used Starbucks Dark Italian roast.
I just tried this method and ended up with about 1/4 cup of extract due to absorbtion from the grounds. I added more water to the grounds and will drain again tomorrow. Would there be any ill effects to letting the grounds sit in water for another 12-18 hours?

 
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