Coffee Stout 2

It is winter time, and even though its not that cold in Pune, its is enough of an excuse to start making dark beers. Usually I make potent 7% porters which are a hit. But this time I wanted to make a low alcohol session-able stout. And whats the fun in making a plain stout ? So coffee.




Recipe Development

The idea was to make a dry stout, so no caramel or chocolate malts were to be added to this one.
Base malt and black patent malt form the majority of grain bill. A bit of wheat was added for better head retention, since I didn't have raw barley which is a common addition to stouts.
Always be careful with black patent malt, it can make the beer astringent even in smaller quantities.

Choice of coffee
I would never used instant coffee in a beer since it has a very uni-dimensional flavor.
Use a coffee that shines on aroma. The roast malt is going to give the coffee on the palate.
I suggest you buy coffee beans and crush them into a coarse mix or buy coarse ground coffee.
I used some Indonesian coffee lying around in the house. But I would guess any good south Indian coffee would do well too.
If you use any other coffees please let me know the results in the comments below.





Recipe


8L, all-grain OG = 1.042  FG = 1.010 IBU = 25

Grains
1.25kg Muntons Pilsner
150g    Raw Wheat
120g    Briess Black Patent Malt ( 500 L )


Hops
6g    Columbus

Yeast
3.5g Safale S04 Dry yeast

Salts
0.7g NaHCO3 ( baking soda )

Specialty Ingredients 
20g Indonesian Coffee ( cold steeped for 24 hours ) 


How to Brew 


Follow the usual brewing process.
Add cold steeped coffee in the secondary for 2 days before bottling.


Cold steeping coffee

  1. Boil 150ml of water, turn off the flame,
  2. Add the coffee
  3. Cover tightly with a foil 
  4. Keep it in the fridge for 24 hours.
  5. Sanitize a tea strainer and drain all the liquid out of it.
  6. Add the strained cold coffee to the fermenter.



Tasting notes

A simple grain bill ensured that the coffee and the roasted malt were the heroes of this beer.
There was a nice coffee aroma on the nose, not overwhelming like an espresso, but like a beer which tastes and smells of coffee.
Sometimes less is more when it comes to flavor !!

A few tasters said they could have done with more coffee. 

There is another lovely coffee stout recipe on the blog published by a fellow homebrewer. It was so good, it was brewed commercially - 
https://www.indianbrewer.com/2015/12/coffee-stout.html

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