Welcome, Guest. Please login or register.

Author Topic: Dry Stout  (Read 10349 times)

Offline Richard

  • Charter Member
  • Forum Ninja
  • *****
  • Posts: 4618
  • Liked:
  • Likes Given: 67
Re: Dry Stout
« Reply #15 on: March 17, 2011, 12:10:40 AM »
I got to say, for coffee-ish, there's nothing quite like coffee :D

(kudos to dave for that one... was sitting there waxing lyrical on his skillful use of malts to produce coffee flavour/aroma when he came out with "yeah there's actually coffee in there")

Got a coffee stout in bottles now. In a week's time I expect my sleeping patterns to be royally screwed by a little more caffeine in my diet :P
Charter Member

Kegged: air.
Primary: air.
Bulk Aging: Silence of the Lambics (Pitched 13/05/2012).
Owed: JQ LSA x 1, Kyle Stout x 1 & IPA x 1.

Offline Gil Breau

  • Junior Poster
  • **
  • Posts: 407
    • http://drakemarshbrew.blogspot.com/
  • Liked:
  • Likes Given: 0
Re: Dry Stout
« Reply #16 on: March 17, 2011, 09:15:04 AM »
Oh if I go with Carafa instead of Choc Malt I'm going to add coffee too :D

The caffiene though does cause some concern lol.
My Brew Blog!
http://drakemarshbrew.blogspot.com/

Current on Tap: Maple Ale, Blonde Lager. "Pils" Ale, Chocolate Sweet Stout, Hefe
Fermenting/Priming:
Projects:Strawberry-Rhubarb Hefe

Offline Dave Savoie

  • NBCBA
  • Forum Hero
  • ****
  • Posts: 1307
  • Liked:
  • Likes Given: 2
Re: Dry Stout
« Reply #17 on: March 18, 2011, 11:43:32 PM »
Carafa II will add coffee notes honestly I prefer the flavor from the malt VS actual coffee

6.25 lbs Maris Otter
14oz Roasted Barley
8oz Carafa II
4oz Caramunich III
2.25 lbs Flaked Barley

1.25 oz Fuggles 60 min

US 05

This to me would be a perfect dry coffee stout
Charter Member

Offline Richard

  • Charter Member
  • Forum Ninja
  • *****
  • Posts: 4618
  • Liked:
  • Likes Given: 67
Re: Dry Stout
« Reply #18 on: March 19, 2011, 12:14:29 AM »
the aromatics from real coffee would be hard to beat... I remember the first coffee stout you introduced me to... "these malts smell like coffee...".

Only the real thing.
Charter Member

Kegged: air.
Primary: air.
Bulk Aging: Silence of the Lambics (Pitched 13/05/2012).
Owed: JQ LSA x 1, Kyle Stout x 1 & IPA x 1.

Offline Kyle

  • Charter Member
  • Forum Ninja
  • *****
  • Posts: 3082
  • Liked:
  • Likes Given: 280
Re: Dry Stout
« Reply #19 on: March 19, 2011, 11:35:53 AM »
Remember that coffee that has sat for several days (in a keg) will not taste the same it when made fresh. While I do plan to add various forms of coffee to future brews, I find the coffee-ness from grain does mimic the fresh brewed coffee taste very well.
Charter Member

On Tap: DIPA, Vienna SMaSH, Imp Stout
Planned: IPA
Fermenting: --

Offline Shawn

  • Junior Poster
  • **
  • Posts: 263
  • Liked:
  • Likes Given: 0
Re: Dry Stout
« Reply #20 on: March 19, 2011, 12:08:50 PM »
When you get right down to it, a pound of roasted barley adds quite a lot of roastiness/coffee flavor.

However, not being a coffee drinker, I won't pretend to be as hardcore about coffee flavor as some of you may be!