Purple Ube Stout

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I tried a purple Ube stout yesterday at Pure Brewing in San Diego and it was terrific. I’m trying to recreate it. I believe they start with a 9% golden stout and add coca nibs, coconut, coffee, and Ube powder to secondary. There was no mention of lactose.

I’m looking to start with a “traditional” golden stout recipe but need assistance with the ingredients in the secondary - how much and for how long. It’s a beautiful beer that has a vibrant purple color and lavender lacing. And the coconut, and what I guess is Ube flavors, are there but not overpowering.
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We've used Ube paste - a little goes a long way and it adds a marzipan/sugar cookie character, which would meld well with golden stout flavors for sure. Got it off Amazon, it is a lot easier to use than a powder.
Coconut I usually do 1#/gallon
2 oz/gallon for coffee and cacao nibs.
 
We've used Ube paste - a little goes a long way and it adds a marzipan/sugar cookie character, which would meld well with golden stout flavors for sure. Got it off Amazon, it is a lot easier to use than a powder.
Coconut I usually do 1#/gallon
2 oz/gallon for coffee and cacao nibs.
A couple more questions. All the Ube pastes that I see are artificial flavoring and coloring. is that what you used or is there an alternate. Even the recommended extracts are artificially flavored; only the powders are actual Ube. About how much paste did you use?

Regarding the Coffee and Cacoa Nibs gem out to 10oz in a 5 gallon batch. This seems a bit high from what I've read elsewhere. What are your thoughts? Do you use coarse ground coffee or whole bean?

Thanks again for the input.
 
So I think I have a recipe and welcome your input. I am most unsure of the secondary additions. time/amount and whole bean or coarsely ground coffee?

5 Gallon batch

Purple Imperial Stout
9% ABV/6.8 SRM/ 23.7 IBU

14.5 lb Maris Otter

2.75 Flaked Oats

1.5 Carapils

.75 Crystal 10

1.5 oz E Kent Golding @ 60

.5 oz E kent Goldings @ 30

Whirlfloc and nutrient @ 45

Wyeast 1450

4oz Cocoa secondary 3 days

4oz Medium Roast Espresso beans secondary 3 days

1lb Toasted coconut secondary 3 days

1 vanilla bean secondary 3 days

2oz Ube powder secondary 3 days
 
I tend to go higher on 'adjuncts' in my beers! def start lower and taste - if it's not quite there add some more.

I have only used the ube paste in small batches and I honestly didn't realize it was artificial flavoring/coloring.

I typically don't let beer sit on coffee beans for more than 24-48 hours tops. I prefer whole bean as it imparts less bitterness and a smoother flavor in my experience. (it should take less coffee if coarsely ground to get same flavor impact if you go that route)

With cacao nibs I also don't try to go longer than 48 hours - they tend to bring a bitterness and astringency to the beer if they sit in it too long and if it goes too too long I get odd wine/vinous notes.
 
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