Coffee stout

[Mrcmb]

I'm currently doing a coffee stout. I added 2lbs of Briess Chocolate malt and I find it has a pretty good coffee taste while sitting in the carboy? I was debating about adding some cold brew espresso, but I'm worried that it will give it a lot more bitterness. Any thoughts?

Thanks

ryan

 

[NBBrewer]

I'm currently doing a coffee stout. I added 2lbs of Briess Chocolate malt and I find it has a pretty good coffee taste while sitting in the carboy? I was debating about adding some cold brew espresso, but I'm worried that it will give it a lot more bitterness. Any thoughts?

Thanks

ryan

I made a coffee stout that included 10 to 12% kiln coffee malt. It was quite good.

 

[Mrcmb]

I made a coffee stout that included 10 to 12% kiln coffee malt. It was quite good.

so you added no actual coffee to it?

 

[NBBrewer]

No coffee, correct. I'm still experimenting with the percentage of coffee malt. If you want an overwhelming coffee flavor and aroma go with real coffee.

 

[brewfrog]

I found out tea would make a very bitter brew.

 

[Oldskewl]

The smoothest coffee stouts I have made was by adding whole beans to the fermenter for 3 days prior to kegging.

 

[Dgallo]

If your going to add coffee, the absolute best approach for flavor and aroma is to add whole beans as if you are dryhoping.

Pick a medium roast coffee from a growing region you prefer. And add about 0.5 - 1.0 oz per gallon. Let it sit on it for 2 To 3 days