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Old 03-31-2008, 12:44 AM   #1
Beer Lover
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Got a reg. Irish Dry stout kit coming. Not sure of how much coco to add and plan on adding maybe 3/4 pound of beans at the end of the boil for steeping. Want it to be pretty evident its in there but not overkill. Thinking 4oz of coco. First time doing one of these any suggestions on amounts and tech. is appreciated. Thanks.
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Old 03-31-2008, 01:06 AM   #2
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Why?

A good stout gets it flavors from the grains.

Brew a good stout then experiment a little at a time

 
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Old 03-31-2008, 01:10 AM   #3
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Don't add coffee to the boil, you'll regret it. Cold steep 1/2 lb. of espresso ground coffee for a few days, then filter and add to secondary. 4 oz. of cocoa powder is perfect.
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Old 03-31-2008, 04:28 PM   #4
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Quote:
Originally Posted by niquejim
Why?

A good stout gets it flavors from the grains.
That's exactly what I thought. My answer to the subject question is: None.
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Old 03-31-2008, 05:16 PM   #5
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I agree with above. I've used coffee and it tasted good..... but it tasted like beer with coffee in it. If the grain bill were right, a little hint of coffee flavor would be there in the first place.
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Old 04-01-2008, 04:12 PM   #6
sconnie
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Yes you can brew a good stout without coffee, and yes roasted barley will have a good coffee flavor, but that's why coffee is such a nice addition!
I work at a coffee shop and have access to an espresso machine, so I've brewed a stout with real espresso. That beer took first place in a local stout contest a few weeks ago, so I very much disagree with those of you who doubt that coffee can accentuate stout.
I'm assuming that most people don't access to free espresso like I do, and also that you probably don't want to drop another $20 or so on a beer, so the cold press method that Professor Frink suggested is the way to go. Cold press really only takes about 12-24 hours, so just prepare it the day before. Just take ground coffee, probably a darker roast, and add it to cold water, using 2 tablespoons of coffee per 8 oz of water, let it sit in the fridge for 12-24 hours. I used 16 oz of espresso in my stout and the coffee flavor was very balanced; it accentuated the other ingredients and didn't taste like "beer with coffee in it," so I'd recommend a similar amount. Just strain out the grounds and add the cold press to the wort right after the boil, or add it to the secondary. I added after the boil.
As for chocolate, I guess I always think of Youngs Double Chocolate stout, and would probably only add cocoa powder to a sweet stout, not a dry. But that's just my opinion, it might be great! Good luck!

Edit: In Mosher's Radical Brewing he recommends 4 to 8 oz of cold press coffee in a stout, and since I haven't actually brewed with it myself, I'd have to assume that you should listen to him.
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Old 04-02-2008, 06:59 PM   #7
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Another option is to add Carafa malt. I'm still experimenting, but made my first AG (A Stout) with 1/2# (I believe) and it has some really nice subtle coffee/dark chocolate flavors. And you don't have to worry about actually working with coffee or chocolate.
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Old 04-02-2008, 08:14 PM   #8
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Quote:
Originally Posted by niquejim
Why?

A good stout gets it flavors from the grains.

Brew a good stout then experiment a little at a time


Ooooh, I like you!

I just think there is something wrong with adding flavorings to get flavors that you can get naturally from the grains. It just seems like cheating somehow!

 
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Old 04-03-2008, 12:09 AM   #9
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Quote:
Originally Posted by idkid
Another option is to add Carafa malt. I'm still experimenting, but made my first AG (A Stout) with 1/2# (I believe) and it has some really nice subtle coffee/dark chocolate flavors. And you don't have to worry about actually working with coffee or chocolate.
Carafa adds color, and accentuates whatever other malts are in the grist. It's not going to give your beer coffee or chocolate flavors. Try using a combination of roasted Barley, Chocolate malt, and/or Black malt.

 
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Old 04-03-2008, 12:30 AM   #10
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Quote:
Originally Posted by ChrisKennedy
Ooooh, I like you!

I just think there is something wrong with adding flavorings to get flavors that you can get naturally from the grains. It just seems like cheating somehow!
I have added espresso, which is much better than adding coffee( did that also), but decided to just go with the grains. Check my recipes, there are 2 very good stouts there

 
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