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Chocolate Oatmeal Stout w coffee
Sweet Stout • All Grain • 5 gal
This one has always been a hit! Don't be afraid of the dark!
November 29, 2011 pm 05:49pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 6.48 lbs
Maris Otter Pale
Maris Otter Pale
An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.
- 0.60 lbs
Chocolate Rye Malt
Chocolate Rye Malt
Enhances aroma of dark ales and improves color. For dunkel rye wheat and ale.
- 0.27 lbs
Carafa® (Organic); Weyermann®
Carafa® (Organic); Weyermann®
Produced from German grown two-row Spring barley from certified organic cultivation. WEYERMANN Organic Carafa® consists of coffee-brown kernels, with aromatic coffeelike smell. Our malts are produced according to the strict „German Purity Law“. We don’t use any genetically manipulated materials.
- 1.51 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 0.79 lbs
Crystal 120; Great Western
Crystal 120; Great Western
As longer roasting times are used to reach colors of 120° ASBC, this crystal malt takes on a fairly intense toffee flavor but still avoids the burnt character of chocolate or black malts.
- 0.49 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 0.39 lbs
Dark Brown Sugar
Dark Brown Sugar
Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
- 0.3 oz
Warrior® - 16.0 AA% pellets; boiled 60 min
Warrior®
New hop with much potential. Very stable.
- 0.50 oz
Northern Brewer - 8.0 AA% pellets; boiled 15 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.
-
White Labs WLP007 Dry English Ale
White Labs WLP007 Dry English Ale
Clean, highly flocculant, and highly attenuative yeast. This yeast is similar to WLP002 in flavor profile, but is 10% more attenuative. This eliminates the residual sweetness, and makes the yeast well suited for high gravity ales. It is also reaches termi
Notes
I put about 10 coffee beans in a grinder and crack them not grind them and put them in the 5 minutes of the boil.
Style (BJCP)
Category: 13 - Stout
Subcategory: B - Sweet Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.052 | 1.044 - 1.060 |  |
| Terminal Gravity: | 1.017 | 1.012 - 1.024 | |
| Color: | 34.6 SRM | 30 - 40 | |
| Alcohol: | 4.5% ABV | 4% - 6% | |
| Bitterness: | 30.0 IBU | 20 - 40 | |
Discussion
Boiling Coffee Beans
2011-12-13 10:05pm
Just curious how this came out? Just as a thought, coffee beans are not to be boiled - getting coffee beans this hot actually causes bad extraction and gives it a very bitter/burnt taste. I made a coffee brown and actually did a cold press that came out great. The coarser grind of the beans will give you great flavor without the bitterness of overgrinding or over heating.
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