Colleen’s Coffee Stout

With the first brew (and much more reading) done, I am looking ahead to the next. Perusing the beer kits available at Brooklyn Homebrew, the idea of a Belgian Tripel caught my fancy, but then the temperature here in New York plummeted from the sixties to the teens. In the mood for a beverage with some warmth, I paid a visit to the always terrific Cafe Grumpy. Just one night prior Colleen had asked me about the prospect of making a coffee stout, and with each inspiring sip of coffee the idea seemed more appealing.

After scouring the internet for recipes, I pieced together this partial mash plan (with Colleen’s approval):

  • 5 lb light dry malt extract
  • 1.5 lb Maris Otter
  • 12 oz caramel malt, 120 Lovibond
  • 4 oz chocolate malt
  • 8 oz roasted barley
  • 2 oz black patent
  • 1.5 oz Kent Goldings* hops, boiling
  • 0.5 oz Kent Goldings* hops, finishing
  • Safale US-05 dry yeast
  • 6 oz Gregory’s Guatemala Rio Azul (cold steeped in 24 oz water)

Depending on the mash efficiency (which I suspect will probably be quite low given my difficulty with temperature control), the original gravity will probably be in the neighborhood of 1.055. I’m hoping the half ounce of hops added with 10 minutes left in the boil will lend a sort of greenness to the coffee flavor. I have read that light roast coffee tends to work better for these beers, as darker roasts can contribute an overly aggressive bitterness to the flavor. Since Colleen prefers dark roasts, I am hoping the roasted barley will make up the difference. She was in charge of selecting the coffee and will be responsible for guiding the direction of future recipe revisions.

*I originally formulated this with Fuggles, but the brew shop did not have them in stock at the time.

Advertisements

5 thoughts on “Colleen’s Coffee Stout

    1. Dylan Bargteil Post author

      There are a lot of opinions about how to best add coffee. The only real consensus is that it should not be added during the boil, because the heat will extract harsh pseudo-tannins from the beans. I will be adding mine to the bottling bucket and will sample it just before bottling to make sure the flavor is where I want it. I think this method gives you the greatest control over the end flavor, although even during bottle conditioning the flavor will evolve. Other popular methods are to steep at the end of the boil before adding the coffee to the carboy, or to add beans or brewed coffee to a secondary fermenter.

      Reply
  1. Pingback: Brew Day: Colleen’s Coffee Stout | Pizza & Beer

  2. Pingback: Welcome to the Club: NYC Homebrewers Guild | Pizza & Beer

  3. Pingback: Coffee Porter | Pizza & Beer

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s