Stout recipe for comment

[youaintseenmeright]

4.148 kg of UK Lager Malt

640 g of US Flaked Oats
449 g of UK Medium Crystal (120EBC)

223 g of UK Chocolate

216 g of German Carafa

174 g of UK Wheat Malt
500g. Of molasses

30ibu from magnum

1.055 OG

Fermented nottty top cropped from an Amarillo pale ale that's started fermenting this morning

Any comments welcome this is a bit of a user upper I have some dark malts that needs used

[seymour]

Sounds tasty to me. Should have lots of malt complexity. A leftovers recipe like this is typically too complicated to brew again and again, but you never know. Maybe you'll hit on a random, magical combo. Nice IBU and ABV strength. I like the idea of some residual Amarillo essence sneaking through, too.

[youaintseenmeright]

I am also looking forward to see if the molasses comes through as we'll I also chucked in some williamete that I found in my freezer 45 g with 5 min to go I am also contemplating putting in some coffee either cold brewed or some of that liquid coffee extract with chickory any one have any experience with adding coffee?

[seymour]

...any one have any experience with adding coffee?

Yes, but go easy. Just a dab'l do ya. My best results have been to take a real cup of coffee, made just the way you most love drinking it (to-go espresso from the coffee shop, French-pressed at home with freshly boiled water...whatever it means for you, but no dairy of course) then adding it directly to the fermentor. Wow, this really is a "everything but the kitchen sink" recipe isn't it?!

[TC2642]

Looks good although the crystal may make it more porter like than stout.

[youaintseenmeright]

Thanks guys so one cup of coffee the flavour still comes through I suppose best to err on the safe side but will certainly be a good starting point for additions to future brews I have never been too sure of the difference between porter and stout the reason for the crystal is due to the fact last time I brewed a stout also my first attempt at the style I found the roasts to harsh and I didn't add any crystal so perhaps the crystal will help to balance the roast flavours we shall see anyway!!!! This brew fermenting as I write this I will update with tasting notes when this is ready to drink any guidance out there on conditioning periods for stout?

[dedken]

For coffee, cold steep overnight. You'll lose any harshness and just get smooth flavour.

[weiht]

Like seymour, I find the best results I had was making a coffee the way i would drink it. I've tried steeping grains into fv, cold steeping n making a cup of coffee, and I like the last option the best. The first two just gives a raw green taste that its really nice, and if harshness is ur worry then make a smaller quantity of hot coffee. Try not to get too excited adding too much lol.

The crystals will be nice as it add body to the fiercely thinning Notty yeast

[orlando]

For coffee, cold steep overnight. You'll lose any harshness and just get smooth flavour.

You could do the same with the chocolate and the Carafa for the same reason.

[orlando]

...any one have any experience with adding coffee?

Yes, but go easy. Just a dab'l do ya. My best results have been to take a real cup of coffee, made just the way you most love drinking it (to-go espresso from the coffee shop, French-pressed at home with freshly boiled water...whatever it means for you, but no dairy of course) then adding it directly to the fermentor.

So in a 25 litre batch how many ml would that be?

[seymour]

...any one have any experience with adding coffee?

Yes, but go easy. Just a dab'l do ya. My best results have been to take a real cup of coffee, made just the way you most love drinking it (to-go espresso from the coffee shop, French-pressed at home with freshly boiled water...whatever it means for you, but no dairy of course) then adding it directly to the fermentor.

So in a 25 litre batch how many ml would that be?

Well, here's how I think it through, but please check my math:

I pour a regular serving of coffee, say half pint, into my 6 US gallon/5 Imperial gallon batch of coffee stout.
That converts to 237 ml per 22.7 L batch, so it should come out 261 ml per 25L batch, right?

Of course, feel free to add as much as you like for even roasty-er coffee-er aroma/taste.

[orlando]

Thanks Seymour, as usual a great contribution.