Dry Stout

[Richard]

I got to say, for coffee-ish, there's nothing quite like coffee

(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

[Gil Breau]

Oh if I go with Carafa instead of Choc Malt I'm going to add coffee too

The caffiene though does cause some concern lol.

[Dave Savoie]

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

[Richard]

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.

[Kyle]

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.

[Shawn]

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!