Extract Coffee Rye Stout recipe help?

Discussion in 'Homebrewing' started by hrbrewer, Jan 30, 2016.

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  1. hrbrewer

    hrbrewer Initiate (0) Jan 30, 2016 Virginia

    Coffee Rye Stout
    Imperial Stout
    Extract
    5 Gallons
    1.115 SG
    1.029 SG
    11.4%
    36.8 SRM
    51.5 IBUs

    Steeping Grains:
    24 oz Flaked Rye (9%)
    12 oz Roasted Barley (4.5%)
    8 oz Carafa III (3%)
    8 oz Crystal Malt 60L (3%)

    Boil:
    9 lb Extra Light Liquid Malt Extract (60 min) (53.7%)
    8 oz Lactose (60 min) (3%)
    4 lb Extra Light Dry Malt Extract (20 min) (23.9%)

    Hops:
    2oz Cluster (60 min) (31.2 IBU)
    1oz Willamette (60 min) (12.3 IBU)

    Yeast:
    White Labs California Ale

    Water:
    6 Gallons filtered water

    In the secondary:
    8.00 oz Coffee Grounds (Secondary)
    2.00 beans Vanilla Bean (Secondary)

    My first attempt at a stout recipe, thought I'd post here try to get some feedback before I ordered supplies. If there was an inspiration behind it, it would be W00tstout, with the rye and vanilla, using lactose to add some sweetness and coffee because, well, I love coffee stouts. I created the recipe on BeerSmith, all values were taken from there. Your feedback is appreciated! J.C.
     
    #1 hrbrewer, Jan 30, 2016
  2. FATC1TY

    FATC1TY Pooh-Bah (2,564) Feb 12, 2012 Georgia
    Pooh-Bah

    Hope you plan on a huge starter as well.

    Wouldnt expect to get that low of a FG however with everything you've got tossed in there, not much higher but, still higher none the less.

    Other than that- sure the recipe sounds fine.. Haven't done extract in a long time, so not sure if the flaked rye will leave a bunch of starches or not just steeping them.

    You have quite a bit of coffee there as well, how long did you plan to age it on coffee? Grounds would be even more potent.

    I've found 48 hours, with coarse cracked beans is PLENTY to give a solid coffee note without making... coffee.
     
    #2 FATC1TY, Jan 30, 2016
  3. CADETS3

    CADETS3 Initiate (0) Dec 3, 2014 Texas

    I definitely agree. 8 oz is a crap load of coffee. Being this is an imperial, I would let the coffee beans sit for about 60 hours or maybe even 72 hours, (pushing the max). I would probably add 4 oz or 5 oz max.
     
    #3 CADETS3, Jan 30, 2016
  4. CurtFromHershey

    CurtFromHershey Initiate (0) Oct 4, 2012 Minnesota

    I think you'll want more roasted grains to steep than 20 oz in and imperial stout. Maybe add 8-16 oz of chocolate malt?

    Also, ditch the rye for steeping. Sub in 3.15# of rye LME for 3# of extra light LME.

    Also, I personally prefer DME when it's available. It's also usually a bit more economical. You could swap the rest of the extra light LME for extra light DME

    And as others have mentioned, huge starter is a must
     
    #4 CurtFromHershey, Jan 30, 2016
  5. hrbrewer

    hrbrewer Initiate (0) Jan 30, 2016 Virginia

    Back to it, left town shortly after posting.

    Noted on the starter, will be sure to use a big one!

    I should have clarified, the 8oz of coffee was 1 cup of coffee grains, or some equivalent, the last couple times I used coffee I added that in the secondary and let it sit for two weeks. That has always worked well, nice coffee flavor without being overpowering. I was considering trying other methods of adding the coffee though, such as adding brewed coffee instead of the grains.

    I had been going back and forth on the amount of grains to add, I had an additional 8oz of chocolate in there, but took it out. Could add that back in though. What impact would using the rye LME in place of the steeping grains have?

    Thanks again for the help!
     
    #5 hrbrewer, Feb 11, 2016
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