Author Topic: American coffee stout recipe critique  (Read 1453 times)

Offline mpietropaoli

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American coffee stout recipe critique
« on: March 20, 2012, 06:22:56 AM »
Based on jamils American, with moshers suggestion of IPA hopping schedule, and cold-steeped coffee. 

10.8 lbs light dme
1 lb black roasted barley
.75 lb choc malt
.75 lb crystal 40
1oz northern brewer 60 min
1oz Amarillo 10 min
1 oz simcoe 5min

US05 at 67
Coffee extract and 1oz each Amarillo simcoe in 2ndary for 10 days
Bubblin': helles
Flowin': IIPA, Doppelbock, Flanders
Sittin': More Flanders, Braison,
Thinkin': wit, more helles

Online tschmidlin

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Re: American coffee stout recipe critique
« Reply #1 on: March 21, 2012, 12:38:28 AM »
Personally, I think the coffee will clash with the dry hops.  But if you've had that flavor combo and like it, go for it.
Tom Schmidlin

Offline deepsouth

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Re: American coffee stout recipe critique
« Reply #2 on: March 30, 2012, 08:13:59 AM »
having just added coffee to a high abv porter, i'd agree with tom that the hops would clash. 
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Offline denny

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Re: American coffee stout recipe critique
« Reply #3 on: March 30, 2012, 08:30:29 AM »
having just added coffee to a high abv porter, i'd agree with tom that the hops would clash.

I agree with you guys.  when I was developing the recipe for my coffee stout, it took 3 test batches to get the hops right.  They kept clashing with the coffee.
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Offline deepsouth

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Re: American coffee stout recipe critique
« Reply #4 on: March 30, 2012, 08:52:59 AM »
my porter was 30 ibu and i used palisades for bittering (basically a higher aa willamette from what i understand) and east kent goldings for the late additions.
Hoppy Homebrewers of South Mississippi (est. 2009)

AHA# 196703

bottled:     white house honey ale