Help with Milk Coffee Stout

[panicbuttonguy]

I'm going for a silky smooth stout with a hint of coffee that doesn't taste too roasted. I would also like a little bit higher gravity, so I'd be ok bumping up the grain bill. I've never really brewed anything with more than 15#. I know this is a fussy grain bill but that's what I like about brewing. Any help or constructive criticism is appreciated. Thanks.

6.0 lbs Maris Otter
6.0 lbs Pesticide Free 2 Row
1.5 lbs Crystal 60L
1.5 lbs Midnight Wheat
0.5 lbs Coffee Malt
0.5 lbs Pale Chocolate
0.5 lbs British Chocolate
1.0 lbs Flaked Oats
1.0 lbs Flaked Wheat

Additions
1.0 oz Nugget @ 60 mins
1.0 tsp Irish Moss @15 mins
1.0 lbs Lactose @ 10 mins
1.0 oz Mt. Ranier @ 5 mins
1.0 oz Mt. Ranier @ flameout
2.0 oz Ground Coffee @ flameout

Mash @ 153
Boil Time 60 mins
Boil Volume 6.25
1.33 qt/lbs

Primary - 2 weeks @ 65
Secondary - 6 weeks @ 65 *add 3oz of Cold Brewed coffee at time of bottling

 

[gregkeller]

did you ever try this? Looking for something very similar. but was planning on doing a little less lactose (maybe .5lbs) and maybe using cold brewed coffee after primary fermentation was just about done, but my goal is similar. very silky smooth stout with a hint of coffee, with none of the strong astringent roastiness that coffee stouts so frequently have.

 

[jasert39]

when I have done my coffee stout, I have told steeped coffee overnight in my fridge and added at kegging. I thought I remember reading on here somewhere that cold steeping the coffee limits the astrignent bitterness that too much brewed coffee could have.