American Stout Simple Coffee Stout

[tacks]

Recipe Type

All Grain

This is my first recipe I'm posting to HBT, I hope that some of you enjoy the recipe.

My girlfriend and I entered the Rochester Mills Homebrew Competition here in metro Detroit and made the following recipe. It is very coffee forward, so either adjust coffee to taste, or maybe add a bit more vanilla to mellow out the coffee. Our recipe was for 7.5 gallons, so your scale may need to change accordingly.

Style: Brown Porter
TYPE: All Grain
Taste: Very coffee forward with a hint of pepper, malty and mellows with a clean finish with a hint of coffee lingering

Recipe Specifications
--------------------------
Boil Size: 9.97 gal
Post Boil Volume: 8.84 gal
Batch Size (fermenter): 7.50 gal
Bottling Volume: 6.75 gal
Estimated OG: 1.054 SG
Estimated Color: 33.2 SRM
Estimated IBU: 26.4 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 81.6 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name
11 lbs Pale Malt (2 Row) US (2.0 SRM)
3 lbs Caramel/Crystal Malt - 20L (20.0 SRM)
2 lbs Chocolate Malt (350.0 SRM)

0.75 oz Magnum [12.30 %] - Boil 60.0 min
1.00 oz Goldings, B.C. [6.00 %] - Boil 10.0 min
1.0 pkg American Ale (Wyeast Labs #1056) [124.21 Yeast
2.0 piece Vanilla bean (Secondary)
4.00 oz Dark Roast Coffee, Ground and cold brewed in 16 oz water

Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 16 lbs
----------------------------
Name Description Step Temp Step Time
Mash In Add 23.20 qt of water at 162.0 F 152.0 F 60 min

Sparge: Batch sparge with 2 steps (1.50gal, 5.38gal) of 168.0 F water

Fermentation
----------------------------
Primary: 14 days @ 63F
Secondary: 7 days @ 63F
Bottle: 14 days @70F

We used the yeast slurry supplied by Rochester Mills, but the closest thing that I can guess at for yeast is the American Ale as stated above. Please let me know if there are any issues with the formatting of the recipe (I deleted the %/IBU column because it looked like it would be running halfway into another line). Also, the reason for the rushed secondary and bottle conditioning is there was a 5 week timeline from grain to drinking.

Cheers!

 

[JLP]

What was the feedback from the competition?

 

[tacks]

Finished tied for second in my category, somebody messed with my sign and put "pepper coffee porter ". Not saying it made a difference but I'm sure a couple people passed it up because of that. They didn't really give out awards other than first and second, first place is going to be distributed this year ( IIPA ) and second was put on tap for a short while ( orange saison). For whatever it's worth, it's the best beer out of 20+ batches I've done.

 

[Eddiemk4VW]

Sounds like sabotage!

 

[cwpav]

Great recipe! I'm looking to brew something similar soon. I've got a few questions:

What was your FG?
When did you add your Cold Brew? Secondary?
How long do you let the Vanilla Beans sit in Secondary before bottling?
Do you have any theories on which part of your recipe brought out the pepper-y flavors?

Cheers