New Brunswick Craft Brewers Association
Beer Recipes and Food => All Grain => 13 - Stout => Topic started by: Kyle on January 26, 2011, 01:06:46 PM
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This is the one I had at the Jan 22nd meeting:
Mash @ 155F for 1 hour, sparge @168 for 15 minutes:
7oz Quick Oats
12oz Roasted Barley
12oz Chocolate Malt
1# Vienna
1# Wheat Malt
8# 2-row
75 minute boil:
6oz Brown Sugar @75 (or whenever)
2oz Challenger pellets (5.6% a/a) @65 min
Whirlfloc @15 min
Yeast:
US-05
Ferment 3 weeks in primary, keg, let carbonate over 1 week. Tastes best 5+ weeks from brew day. I really like this one, it will be my "house" recipe for stout, still experimenting to find my IPA one though.
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what strike temps would that be for mash + sparge? my first AG the mash temp was fairly close to the one I calculated, but the sparge was waaaaaaaaaaaay off.
Also I vouch for this recipe's results... bloody excellent.
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Well, the strike temps are dependent on:
1. your system
2. the grain bill
3. the volume of water used
It is something you fine-tune over a few batches to zero in, but for my 10 US Gal Rubbermaid rectangular cooler generating 1 Corny keg (5US gal), generally:
3.5 US gal mash water, strike temp of 170F for mashing at 155
3.75 gal batch sparge water @ 190F
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the sparge was waaaaaaaaaaaay off.
For the sparge temp, you need to keep in mind that the grain is already heated
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Aye I tried that (measured the temp of the grain to calculate). I think it must have dropped a fair bit in temperature by the time I'd gotten the water to the temperature I needed... curse you, dynamic system.
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I really enjoyed this but I am thinking of adding actual coffee to it. I have a nice, spicy espresso bean that I'd like in there.
So, what would you do: maybe 5 tablespoons of grounds in a french press, and then pour into kettle, or same amount of coffee, but put in the mash.
If I add coffee, should I scale back the bittering hops a bit?
Thanks
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Kyle you should give Kiln coffee malt a try ive been reading that the coffee flavor is great from it
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Good coffee shouldn't be *that* bitter, at least not enough to mess with the IBUs by more than the error margin in quality control (hop strength, utilisation, etc). The approach I used (that I got from Dave) is just make six cups, as strong as you can make them, and add them to the primary *after* fermentation.
I've had people ask when I'm going to make more of the "coffee beer", so it's clearly a good end result ;)
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Good coffee shouldn't be *that* bitter, at least not enough to mess with the IBUs by more than the error margin in quality control (hop strength, utilisation, etc). The approach I used (that I got from Dave) is just make six cups, as strong as you can make them, and add them to the primary *after* fermentation.
I made sure to filter the coffee twice as well, just used a conical filter and ran it through. Read that it's supposed to help keep the oils from the coffee beans from getting into the wort.
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Personally I'd shy away from removing the oils as they'd be the major contributor to any kind of fresh-coffee smell. Assuming your concern is head retention, I didn't have any issues.
Remember that you're adding in aromatic oils when you dryhop; the logic "oil is bad" doesn't quite follow...
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I read somewhere it counteracted something in the fermentation, but now the way you explain it, makes more sense...
I'm making round two of my Chocolate-Coffee stout next weekend, I'll keep that in mind :)
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crush your coffee soak it in 1/4 cup of Vodka and make coffee Extract
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Dave: Have you compared the results from that with the 6-cup filter/french press coffee approach? I'd have thought given the normal flavour profile from coffee was from water extraction, you might pull out some weird stuff with alcohol on straight raw coffee.
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http://www.homebrewtalk.com/f12/brewing-coffee-76826/ (http://www.homebrewtalk.com/f12/brewing-coffee-76826/)
here is some info on different methods
I found with my coffee stout that something just wasnt right good but something missing I think that it had to do with the body that you mentioned and was wondering if the coffee effected the body in some way
what if one used some of that very good instant coffee from starbucks
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also its been suggested to use expresso beans as they are very bold and you would get that distint coffee flavor with out the acidty that a large amount of coffee gives
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Hrm the cold brewing coffee makes sense...
The way a lot of people do it (myself included), is to "cold infuse" coffee and then add it to the secondary. I have done this a handful of times, with no contamination problems. Last one I did was a oatmeal coffee stout, which we called a "breakfast stout."
For a 10 gal batch, I steeped one pound of PREMIUM coarse fresh ground dark coffee in about half a gal of (boiled and cooled) water in the fridge for 24 - 48 hrs. Strained this through your standard kitchen strainer and added to the secondary. You will get less than HALF the original volume of water added, as the coffee soaks up a lot.
This was enough for a very pronounced coffee flavor - more than I would prefer, really. (though this is very subjective...I have compared to other coffee porters / stouts and it was similar) I have noticed that the coffee flavor does mellow over time. It has been about 5 months since bottling, and I enjoy the flavors a lot better now as they have married nicely.
If I were to do the recipe again, I would probably use 1/2 pound of coffee instead of one pound. I have never been a big fan of "added flavors" in beer, though, so....YMMV.
From what I understand, the cold extraction method will reduce / eliminate the amount of head retention destroying oils as opposed to HOT brewing the coffee.
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I got to add again - for simplicities sake - six cups of (hot) brewed coffee added (cold) to the primary post-ferment produced a non-overwhelming but very pleasant coffee taste. This was with some fairly generic-brand Hawaiian coffee, basically packing the number-2 filter to the top. The head retention was fine, so I'm thinking this "coffee oils kill body" thing is another of those myths...
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Adding to secondary sounds like a good plan. After the coffee is brewed, would you bring it up to a boil to sterilize it before cooling and putting in secondary?
Also, by 6 cups, do you mean up to the "6" line on the caraffe, or 6 real cups, there is a big difference, at least on my coffee maker.
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I made 1.5L = 6 cups last batch and it was more than enough
The post I quoted said to pasteurize the water but just cold steep the grains overnight in the boiled water, and forgo sterilizing the brew.
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I sanitised the carafe but didn't bother boiling the coffee... experience with coffee in general suggests that boiling it will leave you with 6 cups of ass, rather than 6 cups of tasty coffee :P
And I was going off the carafe, which I think operates in coffee cups which are only half a normal "cup" as per kitchen measurements. I may be wrong. If you're really interested I can measure the amount my carafe holds at this level.
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I'll just use 1.5 litres and make it super strong.
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It is time to add the coffee to this, so I will be making a very strong batch in my 1L French-press, since I find the flavour to be best that way. The question is do I add it (cooled) to the carboy and then let sit awhile, or just add right to the keg and put the beer on top?
I'm thinking both have pros/cons.
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I would cool first then add and Keg on top
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what about actually chilling it first so it doesn't sit around sucking up the air, or does the time that it sits matter? Just thinking that cold coffee can taste like, oh you know, what Richard always says!
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I'll put the french press in the fridge, that should cool it quickly to warmish, and then I'll dump it in the keg, followed by the brew.
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Ive read that it needs to be completely cooled as adding warm coffee to the wort can cause slight off flavors try to get it to same temp as the wort to be safe
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hmm, good to know.
I'll cool fully then. I was going to keg this last night but since the kegs I ordered did not arrive at the originally stated date, I only had one available keg, and I put a lite ale in it. So the Stout is still waiting.
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Kyle do you have a Mic for your computer ?
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It has one built in that works for Skype, but other than that, nope.
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Nice it will work with Ventrilo then !!
Back to the Stout I just drank my last bottle of stout :(
all I have left is medicinal Raspberry beer Ewwwww
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all I have left is medicinal Raspberry beer Ewwwww
ahahahahaha... yeah. That wasn't a good one :P
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Rackinig to secondary my third batch of stout tonight.
Adding in 1/4 cup dark cocoa, 1 vanilla bean, and a minute amount of coffee to enhance the flavor, probably about 2-3 cups of brewed coffee. Aim is to make an overly chocolate stout, with tones of coffee to simulate chocolate covered espresso beans.
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Gil, that sounds great, My next stout will be something like that, and I'm going to experiment with mint instead of vanilla.
My mint plant is growing like there is no tomorrow.
Mint Chocolate Stout... drool.
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Stout has to be the best beer for going "foodie" with; you just can't get away with the same richness of palate with pretty much any other style. If I had to pick just one beer style... well it'd be IPA, but still, Stout would be second :P
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Gil, that sounds great, My next stout will be something like that, and I'm going to experiment with mint instead of vanilla.
My mint plant is growing like there is no tomorrow.
Mint Chocolate Stout... drool.
Now I'm jealous I didn't think of this...god I love mint
Add some perle or No.Brewer to it, they apparently have mint tones to them too :P
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Well, I'd say any full flavoured beer can be given foodie attention. The IIPA I brewed and February and which I am currently drinking has an immense amount of stuff in it, and it is fantastic.
Beer = Art
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I dunno what you mean specifically by "foodie attention", but I was referring to the variety of non-reinhotsgebot ingredients that are at home in a beer (discounting sugars). Coffee, cocoa, nutmeg, cinnamon, (in fact, most spices), etc... I've heard stout referred to as a meal in a glass on more than one occasion (and with people intending either positive or negative connotations by it), that's what I'm getting at - it's the closest beer gets to food, to me.
I like my stout chewy and my IPA clean -- hell it's all down to preference, really.
And to continue the ongoing argument on that front: Beer = art, and science :P
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well, yes, the science part is assumed.
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making this one yet again today. Really looking forward to being able to brew more than 5g at once in the future.
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And making this one again on Friday. No spunding valve, as I don't want to change the outcome at all.
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me too!
LOL
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wiki.
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wiki
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Aaaaand.... brewing another 10gals of this tomorrow!
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+ 10 more gallons!