My First Coffee Stout Recipe: Look for Comments

[makisupa]

I'm looking for comments on this recipe I came up with. I'll be brewing it tomorrow. I started with a basic Stout recipe and changed Black Patent for Carafa III Special. I added Munich malt in there for some toast complexity and I thought some oats might beef up the head. I'm going to try my first dry yeast and use Nottingham.

Compo Hill Coffee Stout
Brew Type: All Grain
Date: 3/23/2011
Style: American Stout
Batch Size: 6.00 gal
Boil Volume: 7.94 gal
Boil Time: 60 min
Brewhouse Efficiency: 75.0 %
Equipment: My Brew Haus


9 lbs 9.6 oz Pale Malt (2 Row) US (2.0 SRM) 62.3 %
3 lbs 3.2 oz Munich Malt (9.0 SRM) 20.8 %
1 lbs 3.2 oz Carafa III Special De-Husked (525.0 SRM) 7.8 %
12.8 oz Caramel/Crystal Malt - 60L (60.0 SRM) 5.2 %
9.6 oz Oats, Flaked (1.0 SRM) 3.9 %

1.00 oz Fuggles [4.50%] (60 min) 12.6 IBU
1.00 oz Fuggles [4.50%] (15 min) 6.3 IBU

Yeast: Nottingham (Danstar #-)

Beer Profile
Estimated Original Gravity: 1.069 SG (1.050-1.075 SG)
Estimated Final Gravity: 1.016 SG (1.010-1.022 SG)
Estimated Color: 40.1 SRM (30.0-45.0 SRM)
Bitterness: 18.9 IBU (35.0-75.0 IBU)
Alpha Acid Units: 1.5 AAU
Estimated Alcohol by Volume: 6.9 % (5.0-7.0 %)

Mash 1 hour a 154-deg

Notes
Add .5lbs of ground coffee to 24oz of filtered water
Cool in refrigerator for 24 hours
Strain and add 6oz of cold-pressed coffee at bottling

 

[makisupa]

Edit to add: I have a bunch of UK chocolate malt sitting around. Maybe I should add some of that, too?

 

[makisupa]

bump

 

[torkerrider]

Looks a lot like a partial mash batch that we just made except we added a pot of chilled coffee to the primary and steeped I think 2lbs of the grounds in the wort. We also added 8oz of chocolate to the wort at flame out. I just sampled one and it has a coffee aroma with a bit of coffee taste and strong chocolate taste. We also used extract.

 

[Golddiggie]

I really don't think it's an American Stout with all that you're putting into it for grains. The US 2 Row is good, but I wouldn't use Munich malt in it at all. You could also replace the Carafa III with Roasted Barley (3-10%) to get a coffee flavor added to the brew. Flaked barley could also easily replace the flaked oats.

Also, what's up with the fractional ounces of grain?

I also think you should get the IBU's at least into the range of the style you're calling out. You're at roughly 1/2 of the low end for the style... I can understand not wanting a lot of IBU's in a brew, but you should at least be within the parameters of a style.