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pbutlert
01-27-2009, 09:52 AM
Getting ready to brew a coffee stout this spring, looking for input as to what style of stout works best with the coffee flavors. Dry, sweet, oatmeal, foreign, American, or imperial? Or just wing it?
Thanks!

beertje46
01-27-2009, 10:07 AM
I've always been a big fan of Oatmeal Stout as a base. 16 degree, 25 IBU and really good beans.

Jephro
01-27-2009, 11:04 AM
I will give a big second to David's recommendations. I use Malted Oats and the cold toddy method for the coffee. Mine comes in at 17P, but i will let that one slide.:rolleyes:

beertje46
01-27-2009, 11:36 AM
I love that oat malt. T. Fawcet? I got a deal on oat malt from Odell's Brewing years ago. Five bags for the price of freight from CO. I didn't realize the bags were 50 k. It took awhile to go through it all but it was so good.

kylesmi
01-27-2009, 11:47 AM
Wow that sounds great!! Making me thirsty :D

Jephro
01-27-2009, 11:52 AM
The first time i did use the Thomas Fawcett, but our purveyor stopped carrying it (which is a shame). I now use the Simpsons Golden Naked Oats, It's a bit sweeter and has almost a berry-like nutty flavor. In fact just used some in my dunkel.

jvandenbrink
01-27-2009, 09:57 PM
i use a sweet stout with lots of chocolate malt, 25 IBU's and a cold toddy. works great. nice session stout.

pbutlert
01-28-2009, 02:45 PM
Well the last stout I did was an oatmeal, so I guess it will be a sweet stout, with Lactose added for Coffee Milk Stout. No cream or sugar required. :D

Geoff Logan
02-02-2009, 05:59 PM
I used a 15 plato, Sweet Stout base for my Coffee Stout. Made toddy coffee and put it in the boil for the last 10 minutesl. I'm going to add more coffee in the secondary tomorrow.