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B's Stout
Dry Stout • Extract • 5 gal
Thinking about trying this by combining a few different recipes I've found online. I'd like to add some coffee. Any recommendations? Thanks. -B
March 31, 2011 pm 09:14pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 0.64 lbs
Black Malt; Briess
Black Malt; Briess
Neutral flavor. Characteristics & Applications: • Use in all beer styles for color adjustment. • Provides the color and sharp, almost acrid, flavor that is characteristic of Stouts and Porters. • Use 1-10% for desired color in Porter and Stout. • Black Malt has a distinctive malty flavor and is not interchangeable with Roasted Barley. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- 0.06 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 0.41 lbs
Roasted Barley; Briess
Roasted Barley; Briess
Intensely bitter coffee flavor. Characteristics & Applications: • Use 3-7% for coffee flavor in Porter and Stout • Use 2-5% in Nut Brown Ales. • Use Chocolate Malt or Black Malt in combination with Roasted Barley to obtain desired color. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- 2.35 lbs
Dry Amber Extract
Dry Amber Extract
Cream-colored and full-flavored; will produce amber colored beers such as pale ales, IPAs, and bitters. Made of pale and crystal malts.
- 2.35 lbs
Dry Dark Extract
Dry Dark Extract
Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.
- 0.06 lbs
Malto Dextrin
Malto Dextrin
Adds body and mouthfeel. For all extract beers. Does not ferment.
- 0.9 oz
Northern Brewer - 8.0 AA% pellets; boiled 60 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- 0.50 oz
Goldings - 5.0 AA% pellets; boiled 15 min
Goldings
Mild. Slightly flowery.
- 0.50 oz
Goldings - 5.0 AA% pellets; boiled 1 min
Goldings
Mild. Slightly flowery.
-
Wyeast 1084 Irish Ale™
Wyeast 1084 Irish Ale™
Slight residual diacetyl and fruitiness; great for stouts. Clean, smooth, soft and full-bodied.
Style (BJCP)
Category: 13 - Stout
Subcategory: A - Dry Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.047 | 1.036 - 1.050 |  |
| Terminal Gravity: | 1.009 | 1.007 - 1.011 | |
| Color: | 28.6 SRM | 25 - 40 | |
| Alcohol: | 4.9% ABV | 4% - 5% | |
| Bitterness: | 39.4 IBU | 30 - 45 | |
Discussion
Coffee
2012-02-12 11:34am
I have a recipe very similar to yours that is made with coffee. I did a ton of research on ways to add coffee and there are tons. The thing that seemed to be uniform between everybodys different trials was that if the coffee is brewed, boiled or heated it imparts a ton of bitterness in the beer. The solution I found is dry beaning. You take a desired amount of whole coffee beans, soak them in vodka for 30 minutes to an hour, drain the remaining vodka and add the beans to secondary. The reason for the vodka is to sanitize the beans without heating them and cooking out the flavor and also the vodka has no effect on the beer itself. The amount is something you will have to play with depending on how much coffee flavor you want. Coffee hold the bitterness. Cheers!
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