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Old 07-10-2012, 04:30 PM   #1
rodwha
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Default Coffee Stout Recipe Help

I tried BJ's Tatonka stout some time back and loved it. I looked through the recipes here, but only found one with the search function, and it was said to be different. Not that I need/want it to be exactly the same, but I am after a strong cup of coffee taste without too high of an alcohol content as I enjoy drinking a few.

Here is what I came up with:

4 lbs Briess pilsen LME
1 lb Briess Bavarian wheat DME
1/2 lb crystal 120
1/2 lb Hugh Baird chocolate malt (529)
1/2 lb brown sugar, light
1/4 lb Hugh Baird roasted barley (550)
1/4 lb Briess extra light DME (starter)
1/8 lb Hugh Baird black patent (560)
1 oz Columbus (15.2%) @ 60 mins
1272 American Ale II

1.055/1.014
40* SRM/46.8 IBUs (tinseth)
5.5% ABV
2.9 avg boil
4.5 gal yield

Will this give me what I'm after?
Would you make any changes?


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...tasting a beer at 1 week, and again at 2....that to me just means there 2 less beers that are actually tasting good and are ready at the end.
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Old 07-10-2012, 04:42 PM   #2
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You'll get some slight Coffee notes from that grain bill, but I would suggest just adding some coffee to it. I like to put a 1/4 of Whole Beans in my Porter, at the end of Primary for 3 days. It gives a very forward coffee flavor.


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Old 07-10-2012, 04:47 PM   #3
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If you want a strong coffee flavor, you definitely should use some real coffee. The café au lait stout I have on tap right now was made with cold-brewed coffee that I added at kegging time. It's strong ... fantastically so.

You can read my recipe here:
http://www.homebrewtalk.com/f12/new-...06/index2.html

or here:
http://lastofthezymelords.com/2012/0...oction-part-2/
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Old 07-10-2012, 05:20 PM   #4
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I agree with adding cold brewed coffee at bottling/kegging. I did this with a coffee brown I just made and it worked perfectly.
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Old 07-10-2012, 05:35 PM   #5
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Cold brewed coffee? Brew a pot and let it cool?
Yankee: Do you use the whole beans like a dry hop?
So the only change would be to add coffee? How much? The stronger the better?
I came up with this recipe by looking at what BJ's uses and kinda matched it to the one recipe that came up in the search, but I had to reduce the amounts with the darker grains as I was in the 50's in SRM. Initially I had 1 lb of crystal, 1 lb of roasted barley, and 1/4 lb of black patent. I'd assume adding coffee will greatly alter the SRM. Should I care less about the # and up these ingredients? Black is black after all...
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Originally Posted by Revvy View Post
...tasting a beer at 1 week, and again at 2....that to me just means there 2 less beers that are actually tasting good and are ready at the end.
"Anyway on the wall was this sign. People who drink light beer don't really like beer. They just like to piss a lot."

"Were I to leave where else would I go? Your words of life and of truth You hold." - Third Day
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Old 07-10-2012, 05:46 PM   #6
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Heres a video that shows how to do it. Its super easy and I do it for the coffee that I drink....

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Growing Hops in Key West, FL....

http://www.homebrewtalk.com/f92/casc...y-west-333466/

Primary : Barracuda Barleywine
Primary : Cayo Hueso Cream Ale
Primary : Edicion Regionales ESB
On Tap : Equinox APA, Muddy Waters Chocolate Peanut Butter Stout, Cayo Hueso Cream Ale
On Deck : Chocolate Wit, Black Caesar RIS

*Member: The HBT Sweaty Fat Guys Cigar club
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Old 07-10-2012, 05:47 PM   #7
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I read the first thread linked and now see about the cold brewing.
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Quote:
Originally Posted by Revvy View Post
...tasting a beer at 1 week, and again at 2....that to me just means there 2 less beers that are actually tasting good and are ready at the end.
"Anyway on the wall was this sign. People who drink light beer don't really like beer. They just like to piss a lot."

"Were I to leave where else would I go? Your words of life and of truth You hold." - Third Day
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Old 07-10-2012, 05:53 PM   #8
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KeyWest: Thanks! Videos are always great! Nothing left to figure out. Much appreciated!
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Quote:
Originally Posted by Revvy View Post
...tasting a beer at 1 week, and again at 2....that to me just means there 2 less beers that are actually tasting good and are ready at the end.
"Anyway on the wall was this sign. People who drink light beer don't really like beer. They just like to piss a lot."

"Were I to leave where else would I go? Your words of life and of truth You hold." - Third Day
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Old 07-10-2012, 07:01 PM   #9
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Yep, Whole Beans right in the Primary.
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Old 07-10-2012, 07:06 PM   #10
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Heres a thread I started as well. A lot of people posted what type of beans they have used and how they chose to add them. Might help you..... http://www.homebrewtalk.com/f14/what...ou-use-329340/


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EAC - 5/2/14

Growing Hops in Key West, FL....

http://www.homebrewtalk.com/f92/casc...y-west-333466/

Primary : Barracuda Barleywine
Primary : Cayo Hueso Cream Ale
Primary : Edicion Regionales ESB
On Tap : Equinox APA, Muddy Waters Chocolate Peanut Butter Stout, Cayo Hueso Cream Ale
On Deck : Chocolate Wit, Black Caesar RIS

*Member: The HBT Sweaty Fat Guys Cigar club
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