Late hop addition for coffee stout?

Never brewed a white stout but have brewed dark coffe stouts with 10 minute addition of holdings or fuggles and all was fine.

 

Stick with earthy varieties and it could work. I think I would avoid C-Hops and other typical American varieties.

 

Depends on the coffee. A light roast with a cold press would bring fruit and citrus notes from the coffee.
However I'd stick to the traditional stout hops.


Willamette would be my choice.

 

The stout that I brew every year has centennial and northern brewer at flameout (1 oz of each). I always add coffee at bottling for this recipe, and the flavors are awesome. No clashing from the citrus/coffee at all.. I think it helps the complexity of the flavor to be honest.

I think you'd be good with an earthy hop like fuggle though, but I wouldn't rule out the bright, citrusy hops either. They play nicely in my experience

 

I think Centennial is a perfect late addition match for anything coffee related. The best coffee stouts I've ever made used Centennial either throughout, as late addition or at dry hop.