Andrew Hodgson
Well-Known Member
So I was planning on my next brew being a sour of some sort but over the weekend I had this beer for the first time and loved it:
https://www.beeradvocate.com/beer/profile/45814/332966/
I have never brewed a stout or really any English styles All-Grain so poking around the interwebs I realized there really are only a couple articles/recipes out there for something like this, so I figured I'd hodge podge together a recipe and see what the people think or if anyone who has done something like this has any advice:
For 5.5gallons in FV
White Stout:
11lb Marris Otter
.5lb Crystal 20L
.5lb Flaked Oats
.5lb Flaked Barley
Mash @ 154 for 60 minutes.
Boil for 60 minutes adding:
1oz Fuggles @ 60 minutes
1oz Fuggles @ 30 minutes
8oz Lactose @ 15 minutes
Ferment with s-04 (or any English Ale yeast) as normal.
On brew day: Create a vodka tincture with 2 vanilla beans (opened, scraped) and 4oz Cacao nibs, allow to soak for two weeks.
Once primary fermentation has completed, add 8oz coffee beans (whole) and tincture to carboy. Allow to sit another week(?). Package.
A couple questions I have are: I have heard most people recommending to put the coffee beans directly in the beer for secondary, yet I have also heard about oils causing lack of head retention. Since one of the traits of stout we want is the nice even head, does the oil from the beans affect that? Also if anyone has any insights as to contact time with the beans/tincture I have no idea what is appropriate for flavor infusion. Along with any other tips/thoughts/criticisms you may have. All are welcome.
https://www.beeradvocate.com/beer/profile/45814/332966/
I have never brewed a stout or really any English styles All-Grain so poking around the interwebs I realized there really are only a couple articles/recipes out there for something like this, so I figured I'd hodge podge together a recipe and see what the people think or if anyone who has done something like this has any advice:
For 5.5gallons in FV
White Stout:
11lb Marris Otter
.5lb Crystal 20L
.5lb Flaked Oats
.5lb Flaked Barley
Mash @ 154 for 60 minutes.
Boil for 60 minutes adding:
1oz Fuggles @ 60 minutes
1oz Fuggles @ 30 minutes
8oz Lactose @ 15 minutes
Ferment with s-04 (or any English Ale yeast) as normal.
On brew day: Create a vodka tincture with 2 vanilla beans (opened, scraped) and 4oz Cacao nibs, allow to soak for two weeks.
Once primary fermentation has completed, add 8oz coffee beans (whole) and tincture to carboy. Allow to sit another week(?). Package.
A couple questions I have are: I have heard most people recommending to put the coffee beans directly in the beer for secondary, yet I have also heard about oils causing lack of head retention. Since one of the traits of stout we want is the nice even head, does the oil from the beans affect that? Also if anyone has any insights as to contact time with the beans/tincture I have no idea what is appropriate for flavor infusion. Along with any other tips/thoughts/criticisms you may have. All are welcome.