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ChristinaS1

Coffee Stout recipe

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In another thread BradChad asked how he might go about making a coffee stout, or coffee chocolate stout. I have given this some thought and have come up with the following recipe Brad. I take it you want it to be a bit sweet, so it is in the sweet stout style.

 

1.7kg OS Lager kit

1.3kg LME

150gm Carafa Spec 3.9% hot steeped

100gm Thomas Fawcett chocolate malt 2.6% hot steeped

75gm Franco Belges Kiln Coffee malt 2% hot steeped

300gm C60L 8% hot steeped

150gm Thomas Fawcett roasted barley 3.9% cold steeped overnight in fridge

300gm Lactose 8%

22L

Nottingham yeast (rehydrated) fermented at 20C.

 

OG 1.055 FG 1.016 ABV 5.1% EBC 62.5 IBU 30 BU:GU 0.54

 

If it does not taste enough like coffee at bottling time you can add instant coffee, which has no oils and will not negatively affect head retention.

 

If anybody has some suggestions for improvements, please share.

 

Good luck. If you decide to make it, please let us know how it turned out. I am quite a coffee fan myself and am tempted to make the recipe, but I can only handle one batch of stout per year.

 

Cheers,

 

Christina.

 

 

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What? Instant coffee in beer?

Not International roast I hope.

Seriously but, have you done this Christina and with what results?

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Hi Greg,

 

I have never brewed with coffee of any type. I am hoping the instant coffee isn't needed, LOL!

 

I have read of some folks "dry bean" with cracked, lightly roasted coffee beans, similar to dry hopping, and they claim to get good results. If I were going to use something other than instant coffee, that is probably what I would do.

 

Cheers,

 

Christina.

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I made a milk coffee stout once. Bought some fair trade South American whole coffee beans, ground them up and made 1 litre of black coffee - cold steeped for 24 hours. Then I added the coffee straight to my keg when I racked off the beer into it.

 

Also - can't say I've ever seen that Franco Coffee Malt in Australia before sad

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Also - can't say I've ever seen that Franco Coffee Malt in Australia before sad

 

Ah, that explains a lot. Too bad.

 

Were you happy with the coffee flavour of your milk coffee stout?

 

Cheers,

 

Christina.

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I made several, using the Dublin stout can mix, dark malt, and a decent handful of ground coffee, donated by my local barista.

No props, tasted fine, sad they all got drunk, would like to seen one at a year old, or there abouts.

I found trial and error was a reasonably experiment. Tried not to complicate it.

cheers

 

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Also - can't say I've ever seen that Franco Coffee Malt in Australia before sad

 

Ah' date=' that explains a lot. Too bad.

 

Were you happy with the coffee flavour of your milk coffee stout?

 

Cheers,

 

Christina.[/quote']

 

Yeah it was nice, coffee wasn't too over powering at all.

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Hi folks,

Sorry that I have not posted for a while, but I have been busy with renos on our "new" old house and have not been brewing. No partial mash this time, as I am too busy.

I have finally gotten around to trying out the Franco Belges Kiln Coffee malt, 150-180L, which is a little darker than Thomas Fawcett's Brown Malt, but a little lighter than TF Pale Chocolate. I chewed on some grains at my LHBS and compared them to Thomas Fawcett's Pale Chocolate. The Kiln Coffee malt had a strong toasty flavour and some coffee in the background; the TF Pale Chocolate was much less toasty and had a nice hint of chocolate in the background. Base solely on how they tasted when chewed, I think the Kiln Coffee malt will pair well with roasted barley (which is in the Cooper Irish Stout kit) and that TF Pale Chocolate will pair well with black patent (which is in the Coopers OS Stout kit). If one can't get Kiln Coffee malt, I think TF Brown Malt would be a good substitute. 

When I went to buy the Irish Stout kit at my LHBS, the Coopers version was expired, so I ended up going with Mount Mellick's.

1.8kg Mount Mellick Irish Stout

1.375gm light DME

125gm lactose (not much, but all I had in the house)

175gm C60L

75gm Honey malt

75gm Franco-Belges Kiln Coffee malt

6gm kit yeast in a Shaken not Stirred starter.

That kit yeast, which is said to be S-33, is some vigorous. I made the starter at 7:30p.m. It was already bubbling by 11:30p.m. and done by 8:00a.m. the next day.

I added the crystal and honey malt to the recipe because I read that that Kiln Coffee malt can be quite sharp, and that a little goes a long way, and that it needs some sweetness to balance it. The recipe doesn't fit into any official stout category, but I am hoping it tastes a lot like coffee, and that it tasty.

I will update the post later with the results. 

Cheers,

Christina.

Edited by ChristinaS1
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PS I see that Simpson's Brown malt (which I can't get, but you might) runs 160-225L,  which pretty much overlaps with the FB Kiln Coffee malt. Indeed, Simpson's describe the flavour of their Brown malt as "Coffee Beans." 

Cheers,

Christina.

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