Stout Add Ins?

[Wilbergrowsalot]

I'll be starting a stout soon, any idea's on additional add ins, coffee, vanilla bean, chocolate?

 

[HawksBrewer]

I made a great coffee chocolate stout years ago (not my recipe) that used 24oz of strong brewed coffee and 10oz of cacao nibs in the secondary. It was sublime.

 

[Stauffbier]

One of the best beers I've ever made was a vanilla espresso stout. I made a chocolate stout that was pretty good, too. Lately I'm enjoying my stouts without any additions. I love the roasty, malt flavor of a smooth stout. I do plan on making the vanilla espresso again, but I think I'll use slightly less espresso than I did the first time. A friend of mine made an oyster stout which was surprisingly very good!

 

[SouthBay]

Chocolate (bakers, fat free powder, and/or cocoa nibs) + Coffee = Awesome
Lactose + Chocolate = Awesome

Those are my two fav additions, although i find i'm more and more in agreement with Stauffbier's appreciation for the unadulterated stout.

 

[moti_mo]

Coffee + your favorite hot pepper makes for an amazing stout. I've done cayennes, jalapenos, or serranos.

 

[DoubleAught]

One of the best beers I've ever made was a vanilla espresso stout. I made a chocolate stout that was pretty good, too. Lately I'm enjoying my stouts without any additions. I love the roasty, malt flavor of a smooth stout. I do plan on making the vanilla espresso again, but I think I'll use slightly less espresso than I did the first time. A friend of mine made an oyster stout which was surprisingly very good!

I love stouts too. Me and the SWMBO went to a new brew pub Friday night and they had an Imperial Stout on tap. It was around 8.5% ABV and tasted amazing. I liked it so much I bought a growler of it to bring home. I talked to the brewer while there, next time I might see if I can get his recipe.

 

[Zamial]

Stouts and addins is a funny subject for me. I have been planning some stouts for a "specialty stout" competition this winter. The idea is to add ingredients that have never been in a stout and still have it taste good.

I would try to shy away from citrus-like flavors unless you use debittered black patent. IMO Darker beers do better with Piny/earthy hops than citrus.

After that sky is the limit. I am doing a heavily modded version of Randy Moshers Black Pirate Ship Stout, a sour stout and an Asian themed stout that will have either Ghost pepper or Scorpion pepper in it.

A favorite of mine is a chocolate caramel stout that is aged in bourbon barrels, You can soak medium toast oak chips in just about any booze and that will add an interesting flavor.

 

[Wilbergrowsalot]

I love the idea of the vanilla espresso stout, how much and of what for a 5 gallon batch?

 

[joyceman]

I wnet to a Microbrew tasting thing at a local casino a week ago that featured a killer hazelnut stout. Replicating it is my current project.

 

[D_Nyholm]

I was thinking the same thing and want to try a hazelnut coffee chocolate stout or a chili chocolate stout. Was also thinking a vanilla coffee stout would be good as well.

 

[Stauffbier]

I love the idea of the vanilla espresso stout, how much and of what for a 5 gallon batch?

I'll look up my recipe when I get the chance and post it for you..

I was thinking the same thing and want to try a hazelnut coffee chocolate stout or a chili chocolate stout. Was also thinking a vanilla coffee stout would be good as well.

Hazelnut stout is next on my list. I have a couple pounds of hazelnuts in the freezer leftover from the holidays. I just haven't decided how to use it, or how to get the oils out of the equation.. I'm also toying the idea of a coconut stout. I brewed a coconut brown a couple days ago. If I like the coconut flavor in that then I'll try it in a stout..

 

[LouBrew13]

I'd also like to see that recipe for the vanilla espresso stout. All grain if possible. That just sounds amazing.

 

[bds3]

Peanut butter. I plan on brewing one in not too long. I'll use peanut butter powder, but how much of it and what stout recipe I'll be using, I still haven't decided.

I had a peanut butter stout at a local bar/small brewery around here and it was spectacular. Very strong peanut butter flavor. I need to just call the brewer and see if he'll give away any secrets.

 

[D_Nyholm]

I'll look up my recipe when I get the chance and post it for you..



Hazelnut stout is next on my list. I have a couple pounds of hazelnuts in the freezer leftover from the holidays. I just haven't decided how to use it, or how to get the oils out of the equation.. I'm also toying the idea of a coconut stout. I brewed a coconut brown a couple days ago. If I like the coconut flavor in that then I'll try it in a stout..

I was actually going to try to use a hazelnut coffee that i had in the freezer. I was going to make it a hazelnut coffee stout so I was going to just cold brew some hazelnut coffee and dump that in. Don't know how well it will go though. I am definitely going to be splitting a stout recipe in half (or more) and trying out some different things.

 

[bighorn_brew]

Cinnamon sounds like a potential nice addition....but you can't go wrong with coffee.

 

[jmzcustomz]

I currently have a Sneaky Stout (NB sweet stout extract kit w/ 6oz of Sneaky Bean, a local coffee shop, dark espresso blend) in primary. I did a bit, not a lot of research and chose to pitch 6oz of coarsely ground coffee in the wort at flame out. Smelled amazing. Oh I also adde an extra pound of amber dme and an extra pound of crushed chocolate malt to the beginning specialty grains. I'm hoping it's close to the Winter Grind from Mothers Brewery.

The vanilla espresso sounds good.

 

[Stauffbier]

Here's the recipe;
**DISCLAIMER** I'm not a recipe writer, I don't brew to style, I don't brew for competition, and this recipe was written according to leftover ingredients that I had laying around. So, for those of you that are very specific or more experienced than me please refrain from disecting it and critiquing it. ***

With all of that said, it was a very tasty beer. I don't think any of you will regret brewing it if you like stouts and espresso.
---------------------------------------------------------------------------
Vanilla Espresso Stout

Batch volume = 5.5 gal
Boil volume = 6.5 gal

8lb 2 Row
2lb 8oz Marris Otter (Crisp)
8oz Chocolate malt
8oz Roasted Barley
4oz Caramunich I
4oz Lactose (I would have used 8-12oz but I didn't have that much)

.75oz Cascade - 60 min
.5oz Crystal - 60 min
.25oz Cascade - 30 min

Wirlfloc at 15 min

1 pack Safale S-04

Mash at 154F for 90 mins
OG = 1.059
FG = 1.018
*I believe this recipe was designed at 75% efficiency. My notes got smeared by wort, so I can't read that part

Boil 2.5 cups of water with one pack of powdered vanilla extract (AustinHomebrew) for 10 mins. Allow water to cool in sanitized jar. After cooled, add water to 3oz of Espresso Roast (I used Starbucks beans) and "cold brew" in a sanitized coffee press in the fridge for 24 hours. Strain with coffee press then add to bottle bucket with priming sugar. Then rack on top.

It got really tasty at about 6-7 weeks in the bottle.

I hope you guys enjoy it!

 

[LouBrew13]

Thank you. Should be in my primary before too long.

 

[CrystalShip]

My latest brew was a 3.5%ABV chocolate coffee oatmeal milk stout. It tastes awesome.

 

[ScottSingleton]

+1 to the milk chocolate combo!

 

[gratus fermentatio]

You might try a bit of:

1. Molasses

2. Anise/liquorice (a little bit goes a long way)

3. Sassafras extract or root (read the FDA warning on the root 1st)

4. Caraway seed (very mild liquorice-esque flavour, commonly added to rye bread)

5. Maple syrup

Regards, GF.

 

[bds3]

Hazelnut stout is next on my list. I have a couple pounds of hazelnuts in the freezer leftover from the holidays. I just haven't decided how to use it, or how to get the oils out of the equation.. I'm also toying the idea of a coconut stout. I brewed a coconut brown a couple days ago. If I like the coconut flavor in that then I'll try it in a stout..

Care to share your coconut brown recipe? That's a brew on my agenda in the not-too-distant future...

 

[Wilbergrowsalot]

Once again thanks for all the info and advice!

 

[bassmaster911]

I'll be starting a stout soon, any idea's on additional add ins, coffee, vanilla bean, chocolate?

I did a stout with 2 packs of Oreo's in the mash. Turned out good.

 

[Stauffbier]

Care to share your coconut brown recipe? That's a brew on my agenda in the not-too-distant future...

I'll share, but I have another disclaimer.. I just brewed it for the first time 4 days ago, so I have no clue how it will come out. It's an experiment, so I don't have a track record on it yet. I haven't decided if I'm going to "dry coconut" in a secondary or just bottle as is. I'll make up my mind when I taste my first sample in about 2 weeks. So, I'll leave that part up to you and your personal taste. Here she goes;
--------------------------------------------------------------------------
Stauff's Coconut Brown

9lb 2 Row
1lb Crystal 60
.5lb Chocolate
.5lb Munich
1lb flaked Oats

1 package (5c Bakers flaked coconut - oven roasted 75mins at 220F)boiled 30 mins

.5 oz. Nugget Hops 60 min
.5 oz. US Goldings 15 mins

Wyeast 1275 - Thames Valley Ale
1.5L Starter
Pitching rate = 200 billion cells
-------------------------------------
Predicted OG = 1.052-1.056
Predicted FG = 1.012-1.016
------------------------------------
Batch Size; 6 gal

Boil time; 60 mins

Volume Boiled; 7 gal

Mash Efficiency; 75 %

I mashed at 153F for 75 mins then started vourloff
-----------------------------------

If you normally get a higher efficiency than 75% then reduce the grain bill accordingly.

 

[Wilbergrowsalot]

I decided to brew a Vanilla Coffee Stout and a Mint Chocolate Stout. I have alcohol based extracts of mint, cocoa, vanilla and coffee. When is the optimum time to add these, into the boil? Into the primary? Into the secoundary? During bottling?

 

[Stauffbier]

I decided to brew a Vanilla Coffee Stout and a Mint Chocolate Stout. I have alcohol based extracts of mint, cocoa, vanilla and coffee. When is the optimum time to add these, into the boil? Into the primary? Into the secoundary? During bottling?

Secondary or bottling would probably be best.

 

[Wilbergrowsalot]

I have alcohol based additives of each, what amout of vanilla and coffee into a 2.5 gallon batch should I use? And if I use mint and cocoa, how much of these do I use on a 2.5 gallon batch

 

[joyceman]

Amy suggestions for how much Hazelnut extract to add to a 5 gallon stout batch. Ive got one going into the secondary this weekend to which I plan to add some coffee and extract, but ive heard a little extract goes a long way. I was planning on 1/2 a tsp of the Hazelnut extract for the batch along with a cup of coldbrewed coffee. The hold it in my secondary for a couple of weeks before bottleling.