Winter Seasonal Beer Reindeer Fuel Stout.

[eriktlupus]

mashed in today at 1020am
only change was using wlp 004 irish ale instead of us-05

edit:1062 into ferment 5.5g+ 72% eff...i'll add the lactose with the coffee
making brread with the spent grains now
dinner will be fresh bread, venison loin chops in mushroom gravy w/ mashed potatoes and asparugus

 

[Duckfoot]

Here is my attempt at this stout...

I used Greenwell's Chocolate Macadamia Nut Coffee from the Big Island (Been on the tour when I was there... GREAT COFFEE!!!!) for the 'fuel' part of it... I think I may have gone a little high on the coffee, but oh well.... Damned good as a sample at this point... Will let this bad boy age until the Fall / Winter...

 

[conpewter]

Would you all be worried at all about the coffee not being sanitized ever?

 

[Chugger]

I am a brand new brewer (first batch is still in primary) and am looking to make a Christmas beer. This one sounds great but I have no idea how to do this as an extract or partial.

Would someone be so kind to post a recipe for this as an extract or partial?

Thanks.

 

[iddqd]

I'm thinking about making this for next christmas, but I can't find the coffee you're talking about, so I'll have to use regular coffee and add spices separately. Do you know what spices they use?

 

[eriktlupus]

i used a spiced cider mix for mine since i had the same problem finding that coffee here.

 

[Duckfoot]

Hey there BigK... Just wanted to let you know, I took 2nd place in Peach State Brew Off with my previously listed version of this...

Thanks for sharing your recipe!!!

DJ
aka Duckfoot

 

[jroth420]

I know this is an old thread, but why such a long time in secondary (3 months?!)? Seems like an awful long time for that step.

 

[Token]

Three months seems to be a good amount of aging time for hearty stouts. I brewed Yooper's Oatmeal Stout. She says it gets quite good at about three months, and she was right!

 

[cdspace]

So when you say "rack onto 1/2 gallon cold brewed coffee" does that include the half gallon, or just the spent grounds? Some commenters have 'dry hopped' just the grounds with success, so I'm wondering if I should include the actual coffee, or just rack onto the 1 lb of spent grounds (I.e. no liquid coffee)?

Dry hop 6 oz, as some commenters, or rack onto a full pound of spent grounds?

 

[lolznrofls]

Forgive my noobness. But wouldn't you use fresh grounds instead??
I was thinking about adding coarse grounds in a hop bag to the secondary.

 

[Saboral]

Now it's in the secondary, but I almost didn't want to add the coffee, it was so great just after primary.