Okay, here goes, first time posting here. Git brew day coming up on Saturday and I've got this recipe. What do youse think?? Appreciate any feedback.
Pale Malt 5kg / 11 lbs
Crystal 20 500g / 1 lb
Roasted Barley 500g / 1 lb
Flaked Oats 400g / 14oz
Crystal 150 200g / 7oz
Hops
Chinook 15g /. 5 Oz 60min
Chinook 30g / 1 oz 15 min
EK Goldings 30g / 1 oz 5min
Misc.
Cocoa Powder 225g / 8 oz 15 min
Barley Malt Syrup 1L / 1 Qrt 15 min
Coffee 1 pint - Secondary
Brown Sugar 140g /4.9 oz
It'll be left to condition till Xmas at least. Hoping it comes out well.
Are you cold brewing the coffee?
Not sure yet what's the best method. Need to do some further reading. Probably to secondary fermenter
if used coffee before, i boiled it and then added it at bottling which worked great it seemed to jel with the flavours very smoothly, what kind of coffee is it?? and if you want a good chocolate flavour id add it at secondary
Not sure whether to go with a load of Nespresso capsules or get some freshly ground beans.
How long did you leave yours go for before cracking open a bottle?
I made a 5 litre batch of coffee stout earlier in the year. Siphoned off my base stout recipe into a demijohn with 1 lungo sized nespresso coffee and it turned out great. Nice smell and taste of coffee without being overpowering.
Mine will be 19 litres more or less, was gonna put about a litre of coffee in after primary fermentation and leave it for two months!!
A litre seems like an awful lot to me. Why don't you bottle 10 litres as is and make coffee stout with the rest. At least then if its not to your liking you haven't wasted 19 litres of brew
I did a similar one before, I think cold brewing the coffee is recommended as it has a much longer shelf life. I brewed 25 litres with 250g drinking chocolate and 1 litre cold brewed French roast beans in the secondary and it turned out fantastic
Quote from: auralabuse on October 11, 2014, 04:50:18 PM
I did a similar one before, I think cold brewing the coffee is recommended as it has a much longer shelf life. I brewed 25 litres with 250g drinking chocolate and 1 litre cold brewed French roast beans in the secondary and it turned out fantastic
That sounds similar to what I want to do. How long did you age it for?
Well, I bottled it, the first bottle I tasted was after about 2 weeks, the last about 6 months and there was not a huge difference to me
Quote from: auralabuse on October 11, 2014, 11:24:09 PM
Well, I bottled it, the first bottle I tasted was after about 2 weeks, the last about 6 months and there was not a huge difference to me
Cheers, good to know
Have another one on the go now but it's going to be kegged, pushed with nitrogen through a stout tap from a corny so will stick up a review, it's a kit this time
Sounds a lot more professional than what I'm doing. We'll mash, boil on a stove, pour into fermenter through a sieve, cool with bags of ice, throw in the yeast and hope for the best. Plan to whack in the coffee after a week, then leave to condition for as long as possible, maybe carb two weeks before Xmas.
Jees, not at all. I just happened to get my hands on the suremix bottle so using it to push the stout. It may turn out to be a pint of head yet
I did a coffee oatmeal stout last year that did well in the nationals. I cold brewed about 250mls of coffee and added it when bottling. I only bottled around 5 litres though. The rest went into a cornie unadulterated. Unfortunately mine is not easily repeated as I toasted the beans in a frying pan and ground them with a pestle and mortar so my control over the coffee wasn't great.
It took a few months for the bottles to peak. Cold brewing the coffee will extract less acidity from the beans giving a slightly sweeter coffee flavour.
Well we did it this morning. Everything going fine, then I look on the table and see the Chocolate Malt, Crystal 20 and Roast Barley!!!
WTF???? Mash is practically done by this stage. So, after some cursing, run off a load and put in the boil pot. Heated up the remaining 16L of water to 70°C,mixed in the 3 grains set had left out with the already mashed grain, closed her up and let it sit for 30 mins while gently heating the first run off.
Not ideal but a mistake was made and well hopefully we have saved the beer.
After 30 mins run off done more wort added to the first one in boil pot and boiled for 60 mins doing the additions as indicated in the recipe.
Wort looks good, tastes chocolatey but we were well off our OG. Should have been 1082, ended up with 1060. Ended up with 4 litres more than we should, at least everything came from the boil pot.
Fermenting now, so if it can get down to 1.010 it'll still be strong, 6.6% more or less. The lower it goes the better.
Too much chit chat at the start and not paying attention to detail. We'll see what happens, fingers crossed.
Just took a density reading and we're down to 1017, gonna give it a few more days, see if it changes. 5.64%ABV at the minute,my as strong as I wanted, but I can live with that!!
I'm planning an espresso stout too would like a nice coffee taste. maybe also choc and black malt. No idea of proportions yet
Quote from: GrahamR on October 11, 2014, 11:18:23 AM
I made a 5 litre batch of coffee stout earlier in the year. Siphoned off my base stout recipe into a demijohn with 1 lungo sized nespresso coffee and it turned out great. Nice smell and taste of coffee without being overpowering.
Did you just brew the coffee through the nespresso machine?
Quote from: ABeerZale on October 12, 2014, 03:23:46 PM
Well we did it this morning. Everything going fine, then I look on the table and see the Chocolate Malt, Crystal 20 and Roast Barley!!!
WTF???? Mash is practically done by this stage. So, after some cursing, run off a load and put in the boil pot. Heated up the remaining 16L of water to 70°C,mixed in the 3 grains set had left out with the already mashed grain, closed her up and let it sit for 30 mins while gently heating the first run off.
Not ideal but a mistake was made and well hopefully we have saved the beer.
After 30 mins run off done more wort added to the first one in boil pot and boiled for 60 mins doing the additions as indicated in the recipe.
Wort looks good, tastes chocolatey but we were well off our OG. Should have been 1082, ended up with 1060. Ended up with 4 litres more than we should, at least everything came from the boil pot.
Fermenting now, so if it can get down to 1.010 it'll still be strong, 6.6% more or less. The lower it goes the better.
Too much chit chat at the start and not paying attention to detail. We'll see what happens, fingers crossed.
Time for a checklist. I had the same problem over and over again where either through inattention or inexperience with my new equipment I would miss some step. I also started to look at my process & strip out as many steps as possible that could be done the night before cleaning sterilizing tubing, connectors, pumps, fermenters and even grinding grain & weighing out hops. I also take the opportunity to check as fitting , taps, as drains & stuff are working & clean. I find that this allows me to get through stuff quicker on brew day & have less errors as the more complicated stuff is already done. It also prevents me from having problems with some piece of equipment either not working or being missing as I have a day to sort something out. All obvious stuff I know but somebody might benefit from the experience shared. Hope your brew still works.
Shanna
I think it's safe, fermented quite well, tasted right too, it wouldn't be brew day without some hiccup along the way.
Quote from: Qs on October 18, 2014, 09:10:13 PM
Quote from: GrahamR on October 11, 2014, 11:18:23 AM
I made a 5 litre batch of coffee stout earlier in the year. Siphoned off my base stout recipe into a demijohn with 1 lungo sized nespresso coffee and it turned out great. Nice smell and taste of coffee without being overpowering.
Did you just brew the coffee through the nespresso machine?
Yep and let it cool and siphoned the stout onto it. I have some cocoa beans in the press. Was planning to crack them for nibs and add them to secondary. Anyone tried that before
So here it is 2 months later. I like it a lot, still very strong coffee flavour, I suppose it will mellow with time. Ended up at about 6.5 %ABV, nice beer to sit over at the end of the day
Yeah, real winter warmer beer