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coffee stout?

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oms1981

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I am a barista and a coffee lover. So is swmbo as well as many of my friends. I really love a good stout and there is a brewery here in Milwaukee that makes a pretty good coffee stout that has inspired me. I would like to try making an espresso stout. I am wondering if anyone has any recipies, ideas, tips, etc on the matter. I want to be sure that the recipe isn't terribly bitter because the coffee will add a substantial amount of bitterness and the end product needs to be palatable.

I found several different stout recipies on NorthernBrewer and was wondering if any of them would be suitable for what I am doing, or if someone has another recipe to try...

Stout #1
1 lbs simpsons roasted barley
6 lbs golden malt syrup
1 oz nugget hops
Wyeast 1084 Irish Ales yeast

Stout #2
0.5 lbs dingemans debitter black
0.5 lbs simpsons chocolate
6 lbs amber malt syrup
1 oz target hops
Wyeast 1028 London Ale yeast

Stout #3
0.5 lbs simpsons dark crystal
0.5 lbs simpsons roasted barley
0.5 lbs simpsons black malt
3.15 lbs gold malt syrup
3 lbs dark DME
1 oz target hops
Wyeast 1028 London Ale yeast

The book I am reading says something about using 1/2 pound freshly ground coffee per 5 gallon batch. If anyone has any helpful info I'd really appreciate it
 

Beerlord

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I saw coffee roasted malt in the tore today when i went, don't know how much to use, but they said it tastes like coffee. I will experiment next time i need to make a stout.
 

z987k

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I did a chocolate coffee stout and loved it. The chocolate didn't come through a lot but it gave it the smoothest mouth feel I've ever had, so you may want to consider it.

In my opinion the best way to add coffee to a beer is to ferment it out, age it in the secondary and at bottling/kegging time add cold brewed coffee(regular grounds in cold water overnight). I added 2 cups to the 5 gallon batch and it stood out well. The cold brew because it doesn't extract all the oils and won't mess with the head as much.
 
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oms1981

oms1981

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hmmm the cold brewed coffee sounds like a good idea. Do you mind me asking what type of chocolate you used and how much?
 

z987k

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I used 4oz of Hershey's Baker's Chocolate (the powdered form). Just put it in the secondary.

This time around I boiled it for about 2mins though, we'll see how that turns out.
 
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