Coffee Stout?

Brewing processes and methods. How to brew using extract, partial or all-grain. Tips and tricks.

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Coffee Stout?

Post by rock » Tue Jan 04, 2005 11:41 am

I just made a coffee stout that I'm very pleased with. However, the body is a bit light, and it doesn't hold its head that well. I noticed that the recipe didn't call for Gypsum. Would that help with the head. Also, next time I brew it I'm thinking of adding either lactose or malto-dextrin. Which would help with head retention and a creamier body?

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Head retainers

Post by jayhawk » Tue Jan 04, 2005 2:42 pm

Gypsum will not aid in head retention, and I don't believe lactose would either. Malto-dextrin will add body, so it may add some head retention. However, my advice would be to add in a little wheat and dextrine (aka carapils) malt to the grist. If you are doing extract brewing, you can simply steep these grains and then add that liquid to the boil. If you are doing all grain, try adding flaked barley to the mash.

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Mash hotter.....

Post by Brewer2001 » Thu Jan 13, 2005 2:51 am


Dextrin malt will help and you could add 2-3% wheat to the grist. The big key is to mash at the high end of the range (157- 159 deg. F).

Good brewing,

Tom F.

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Post by Dogger Dan » Tue Jan 18, 2005 7:32 pm

I like both the answers.

Mind you this isn't a dirty glass issue is it?

Or how about one with soap residue.

Sorry if I have stated the obvious

anything less than full is empty

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