Coffee Oatmeal Stout Critique

Discussion in 'Homebrewing' started by nlthompson2, Jun 20, 2012.

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  1. nlthompson2

    nlthompson2 Initiate (0) Jun 19, 2010 Indiana

    Alright, so I am looking to make my first stout. I want a stout that is smooth but heavy with a nice strong bitterness from the specialty malts and a coffee forward taste.

    Now, I feel as though I may have went a little insane on the grain bill so feel free to tame me down.

    Grains:
    8 lbs. Light DME
    1.5 lbs Flaked Oats
    1 lb Pale 2-row
    1 lb Debittered Black
    .75 lb Victory
    .75 lb Special Roast
    .5 lb Roasted Barley
    .5 lb Chocolate Rye

    Hops:
    1.5 oz. Brewers Gold (8%) at 60
    .3 oz. Warrior (15%) at 45

    Yeast:
    Thinking about using either Wyeast 1084 Irish Ale or Wyeast 1335 British Ale II.

    Adding cold pressed coffee at bottling time, still working out amounts and kind of coffee.
    Thanks for the thoughts and feedback!
     
    #1 nlthompson2, Jun 20, 2012
  2. nlthompson2

    nlthompson2 Initiate (0) Jun 19, 2010 Indiana

    Also is this enough 2-row for my partial mash?
     
    #2 nlthompson2, Jun 20, 2012
  3. OldSock

    OldSock Maven (1,418) Apr 3, 2005 District of Columbia

    You really need a 2:1 ratio of base malt to specialty grains to ensure conversion. The roasted malts/grains don't need to be mashed, so I would mini-mash the 2-row, oats, and Victory and steep the rest.

    Otherwise looks good. I might add some crystal/caramel malt for a bit of sweetness and caramel flavor.

    For coffee I’ve had the best luck steeping coarsely crushed beans for ~12-36 hours in the beer right before bottling. Gives a big aroma and minimal harshness. I did 2 oz of Mocha Java blend for 36 hours in my last batch, and it was almost too much.

    Good luck!
     
    #3 OldSock, Jun 20, 2012
  4. telejunkie

    telejunkie Savant (1,107) Sep 14, 2007 Vermont

    long time no see on here oldsock! Agree with his technique and 2 oz is plenty enough until you get up into imperial stout range. I think one of my favorites was a vanilla/coffee porter with 1.5oz coarse crush beans which I soak beans/beer solution in the fridge usually for ~24hrs.
    I have enjoyed a medium/dark coffee bean blend. I roast my own beans so it is a personal selection...
     
    #4 telejunkie, Jun 20, 2012
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