Home Brew Forums > Home Brewing Beer > Gluten Free Brewing > Coffee Stout
Reply
 
Thread Tools
Old 01-27-2013, 05:30 PM   #1
wolves63
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: Longview
Posts: 151
Liked 6 Times on 5 Posts
Likes Given: 2

Default 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 is offline
 
Reply With Quote
Old 01-27-2013, 07:44 PM   #2
dorklord
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: La Crosse, Wisconsin
Posts: 578
Liked 2 Times on 2 Posts

Default

Quote:
Originally Posted by wolves63 View Post
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?
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.


__________________
That's bread yeast. Look at it sitting there, all depressed. Listless. Beer yeast doesn't look like that. It has hopes. Dreams. Something to look forward to...
dorklord is offline
 
Reply With Quote
Old 01-27-2013, 07:55 PM   #3
wolves63
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: Longview
Posts: 151
Liked 6 Times on 5 Posts
Likes Given: 2

Default

Thinking about 2 or 3 cups of french press coffee already brewed.
__________________
On Deck - Sour Ale, Kolsch, SMaSH 5 Way Test
Fermenting -
Kegged - Rosemary Blackberry Ale
On Tap -
Aging -
Bottled - Barleywine, Mead
wolves63 is offline
 
Reply With Quote
Old 01-27-2013, 07:59 PM   #4
Shred
Beer Brewer & Blogger
HBT_SUPPORTER.png
Feedback Score: 3 reviews
 
Shred's Avatar
Recipes 
 
Join Date: Dec 2012
Location: Manchester, CT
Posts: 1,081
Liked 188 Times on 128 Posts
Likes Given: 240

Default

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).
__________________
- Shred

Check out my blog!
www.ShredsHomebrews.com

On Tap: Raspberry Saison, Honey Mango Blonde, Belgian Wit with orange peel and heather tips, New England Style IPA

Primary 1: Empty
Primary 2: Empty
Primary 3: Barrel Aged Old Shredsputin
Primary 4: Bourbon Barrel Conceited Dick
Secondary 1: Nirvana on Cedar (a Utopias inspired brew)
Secondary 2: Nirvana on Oak (a Utopias inspired brew)
Secondary 3: Ginger-Peach Melomel
Shred is offline
 
Reply With Quote
Old 01-28-2013, 12:39 AM   #5
johndtuesday
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Location: Austin, Texas
Posts: 9
Liked 1 Times on 1 Posts

Default

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.
__________________
Bottled: Blonde Ale, Amber Ale, Sorghum Pale Ale, Chestnut Holiday Stout, Chestnut Sweet Stout
Primary: Empty
Secondary: Oaked Cider
In the Planning Stages: Red Quinoa Pale Ale
johndtuesday is offline
 
Reply With Quote
Old 01-28-2013, 12:47 AM   #6
EO74
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
EO74's Avatar
Recipes 
 
Join Date: Sep 2009
Location: rockland mass
Posts: 357
Liked 12 Times on 12 Posts
Likes Given: 4

Default

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.
EO74 is offline
 
Reply With Quote
Old 01-28-2013, 12:50 AM   #7
Shred
Beer Brewer & Blogger
HBT_SUPPORTER.png
Feedback Score: 3 reviews
 
Shred's Avatar
Recipes 
 
Join Date: Dec 2012
Location: Manchester, CT
Posts: 1,081
Liked 188 Times on 128 Posts
Likes Given: 240

Default

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

Check out my blog!
www.ShredsHomebrews.com

On Tap: Raspberry Saison, Honey Mango Blonde, Belgian Wit with orange peel and heather tips, New England Style IPA

Primary 1: Empty
Primary 2: Empty
Primary 3: Barrel Aged Old Shredsputin
Primary 4: Bourbon Barrel Conceited Dick
Secondary 1: Nirvana on Cedar (a Utopias inspired brew)
Secondary 2: Nirvana on Oak (a Utopias inspired brew)
Secondary 3: Ginger-Peach Melomel
Shred is offline
 
Reply With Quote
Old 01-28-2013, 11:45 PM   #8
wolves63
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: Longview
Posts: 151
Liked 6 Times on 5 Posts
Likes Given: 2

Default

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 is offline
 
Reply With Quote
Old 01-29-2013, 03:05 AM   #9
dorklord
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: La Crosse, Wisconsin
Posts: 578
Liked 2 Times on 2 Posts

Default

Quote:
Originally Posted by wolves63 View Post
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?
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?
__________________
That's bread yeast. Look at it sitting there, all depressed. Listless. Beer yeast doesn't look like that. It has hopes. Dreams. Something to look forward to...
dorklord is offline
 
Reply With Quote
Old 02-01-2013, 02:12 AM   #10
wolves63
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: Longview
Posts: 151
Liked 6 Times on 5 Posts
Likes Given: 2

Default

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


__________________
On Deck - Sour Ale, Kolsch, SMaSH 5 Way Test
Fermenting -
Kegged - Rosemary Blackberry Ale
On Tap -
Aging -
Bottled - Barleywine, Mead
wolves63 is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Advice for Coffee Stout coffee addition lpstudio18 Recipes/Ingredients 14 09-19-2012 10:30 PM
Cappuccino Stout - 3 oz liquid coffee or ground coffee? Logzor Recipes/Ingredients 3 07-23-2012 02:19 AM
Adding Coffee for Coffee & Cream Stout prospero Recipes/Ingredients 19 01-31-2012 04:37 AM
Infusing coffee beans (want to make a real coffee stout) WhiteMtnHausBier General Beer Discussion 11 01-04-2012 06:26 PM
Coffee stout - Add beans to secondary or brew coffee first? SGFBeerBuzz Recipes/Ingredients 3 01-02-2012 12:10 AM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS