Coffee - Rye Stout

My first try with Franco-Belges Kiln Coffee & Rye. I'm just going for a Imp Stout w/coffe notes.


Est Original Gravity: 1.100 SG
Est Final Gravity: 1.025 SG
Bitterness: 83.8 IBUs
Est Color: 61.4 SRM
Mash: 152~154 range

14 lbs Fawcett Maris Otter (2.6 SRM) Grain 60.2 %
2 lbs Chocolate Malt (350.0 SRM) Grain 8.6 %
2 lbs Franco-Belges Kiln Coffee (115.0 SRM) Grain 8.6 %
2 lbs Rye Malt (4.7 SRM) Grain 8.6 %
1 lbs Black Barley (Stout) (500.0 SRM) Grain 4.3 %
1 lbs Oats, Flaked (1.0 SRM) Grain 4.3 %
12.0 oz Victory Malt (25.0 SRM) Grain 3.2 %
8.0 oz Simpsons Crystal 55 Maris Otter (55.0 SRM) Grain 2.2 %
2.00 oz Magnum [12.50 %] - Boil 60.0 min Hop 50.5 IBUs
1.00 oz Northern Brewer [8.50 %] - Boil 30.0 min Hop 13.2 IBUs
2.00 oz Goldings, East Kent [5.00 %] - Boil 15.0 min Hop 10.0 IBUs
2.00 oz Goldings, East Kent [5.00 %] - Boil 15.0 min Hop 10.0 IBUs
2.00 oz Goldings, East Kent [5.00 %] - Boil 0.0 min Hop 0.0 IBUs
1.0 pkg Irish Ale Yeast (White Labs #WLP004) Yeast

 

Anyone?

I made some changes. While researching I'm hard pressed to find a recipe where the roasted malts are greater than 10%. They seem to run 5-10%.

The rye is because I had a Imp stout w/rye that I liked. I see where Vikeman said that around 10% that the rye becomes really noticeable. Since I don't remember that beer screaming "rye" I backed that down to 7%. Also I don't want it competing with the coffee.

The flaked barley is for head retention.

The Crystal is because I see it often in Imp Stouts. Maybe for some balance. I'm still going with the 152~154 mash.

look better????

14 lbs Fawcett Maris Otter (2.6 SRM) Grain 63.6 %
2 lbs Franco-Belges Kiln Coffee (115.0 SRM) Grain 9.1 %
1 lbs 8.0 oz Rye Malt (4.7 SRM) Grain 6.8 %
1 lbs Chocolate Malt (350.0 SRM) Grain 4.5 %
1 lbs Roasted Barley (300.0 SRM) Grain 4.5 %
12.0 oz Barley, Flaked (1.7 SRM) Grain 3.4 %
12.0 oz Simpsons Crystal 55 Maris Otter (55.0 SRM) Grain 3.4 %
1 lbs D-90 (90.0 SRM) Sugar 4.5 %

 

The sugar? Well sometimes you have to rattle the tress and see what falls out if you know what I mean.

A lot of different grains? Which one(s) should I take out?

I looked over Designing Great Beers and Brewing Classic Styles. As far a types of grain both support the roasted/crystal aspect. The flaked barley of course won't add flavor, just protein for head retention.

That leaves the coffee and rye malts. I was going with the ~10% with the coffee based on Rebel Brewers site saying that you can go that high. But I've found some comments saying that 5% should be the max. And one comment from Denny Conn says to show restraint. So I'm cutting that in half. If needed I can always cold-steep coffee later. The rye I've partially explained. I think that it should give like Oats would. But I've also seen warnings of the rye/unmalted combo due to the beta-glucans. And rye is spicy which could be a competing flavor, but I'm think at that will be competing with the hops and not the malt. I tried to choose my hops based upon that assumption.

So I've done a lot of research. I'm fairly confident in my choices, it's more the ratios.

About the sugar? I might keep it in. While it's not Simplicity , it will dry out the end which might overly accentuate the rye and coffee. I'm trying to taste this in my mind and I might do the handful of grains test. With a 152~154 mash temp, some crystal, M.O. base and English yeast - a dry finish will help. But then again the roasted malts could supply that aspect.

 

Thanks,

No, haven't tasted it. I do think that I'm going to try the small grain bill/handful taste test. I'm not sure how well that works though.

I only want it for head retention. Not that I normally have issues but I might split this batch and do some cold coffee bean steeping where I could be adding some oils.

I do have some pre-gel wheat and oats. Would either of those be more neutral? I have a feeling that none of these are all that neutral. Since I'm just making a first run of this recipe the big question seems to be if the Kiln Coffee/Rye will work at all. Then if yes work on the ratio. Maybe it's best to sort that all out before I worry about appearances.

 

Well I made this:

14 lbs Fawcett Maris Otter (2.6 SRM) Grain 65.2 %
1 lbs Franco-Belges Kiln Coffee (115.0 SRM) Grain 4.3 %
1 lbs 8.0 oz Rye Malt (4.7 SRM) Grain 6.5 %
1 lbs Chocolate Malt (350.0 SRM) Grain 4.3 %
1 lbs Roasted Barley (300.0 SRM) Grain 4.3 %
12.0 oz Barley, Flaked (1.7 SRM) Grain 3.3 %
12.0 oz Simpsons Crystal 55 Maris Otter (55.0 SRM) Grain 3.3 %
1 lbs D-90 (90.0 SRM) Sugar 4.5 %

1.5 Magnum 60 min
1.5 N Brewer 30 min
2 EKG 15 min
2 EKG 0.000 min

2 WLP 004 2x starter

mash 154~156

pH adjusted. Flavor salts towards malt.

1.092
80.3 IBU
now at 1.010? errrr???

Not even two weeks old and it's definitely a big beer. Yeah I now know what rye tastes like but it seems to be working well. It is a bit abrasive but yet intriguing. All of the strong flavors can be identified so it holds my interest. The finish is dry with nice chocolate notes. Coffee aroma. But I'm worried about how it will age. I force carbonated a PET bottle so I'm not sure about my CO2 volumes while I taste. If the malt part drops out and the CO2 plays in a bit more I'll be screwed, cause I think the rye will be here to stay. But the oddest thing is that I made a very dark roasted coffee tincture, added a few drops and it seems to mellow out the bitterness at 3/4's of the way through. Interesting.

 

All carbed up and I'm very happy with it. I really think that my water adjustments helped. Currently all of the flavors are playing well together. No question that the coffee and rye flavors are strong, but I think that the unmalted barley thickens up the mouth-fell to support them and the sugar gives it a semi-dry finish. Time to start sharing it and see what others think.

I'll play with adding the coffee tincture, but I don't think that it is needed.