Peace Coffee Java Stout

[Banjo-guy]

I am brewing this in two days.
The IBUs seem low to me but is the coffee adding bitterness? I think that I will add coffee at bottling as suggested by my LHBS or by adding it to the secondary.
I've got three possible yeasts:
1. London 1968
2. ECY-10
3. Munton's Active Brewing Yeast. ( Product of the EU ) a dry yeast supplied with the kit.

Java Stout Recipe.png (68.66 KiB) Viewed 786 times

"There are 2 methods to imparting the java flavor and aromatics to your brew.
The simplest method is to place the Peace Coffee into a steeping bag and add it to the pot at the end of the boil. Keep in mind that boiling temperatures may impart a more bitter taste to the brew. The flavor will also be a bit weaker due to “CO2 scrubbing” in the primary fermenter. The recommended method is to prepare a very strong brew at a rate of 48oz (8 cup line on a coffee maker) of coffee in a drip style coffee maker. You can then add the freshly brewed Peace Coffee to the secondary fermenter. This will maximize the coffee aromatics and flavor." --- Midwest Supplies


How does this all look? Is there anything I should change? I want add chocolate to the brew and have been thinking of the various options.
1.LHBS suggests a quality dark baking chocolate added at or near flame-out.
2. Nibs added to secondary
3.Extract added at bottling.

I think that Founder's Breakfast Stout adds dark chocolate near the end of the boil and nibs after fermentation.

I'm also thinking of using Beersmith's water tool to add a few salts to get Dublin water.

I would love some feedback and suggestions before diving in on Friday.

[RickBeer]

You will get some bitterness from the Roasted Barley - "burnt, coffee, grainy, nutty, roasted). I just did an Oatmeal Stout that's 31 IBUs - recipe is quite different - a pound each of Crystal 120, Roasted Barley, Chocolate Malt, and Flaked Oats.

You will also get an astringent, bitter flavor from the coffee depending on how you add it. As noted in your post, adding coffee to the boil imparts a bitter taste to the brew.

I too added coffee, as an experiment, at bottling. I cold brewed it for 24 hours. Cold brewing is supposed to result in the least astringent result. Used 20 oz of water and 4 oz (8 tablespoons) of coffee, which I dumped into the water. Put it fridge, next day strained through a coffee filter. Then added an oz to 6 bottles and 1.5 oz to another 7 (planned on 6, had 1.5 oz left so did 7). I went all out on the coffee, using our everyday Maxwell House French Roast

I would STRONGLY recommend the bottle method so you can put different levels in and experiment to find what you like. Another option that some people try according to my research is to add coffee when they pour the beer into their glass, experiment with different levels, find the level you like best and use that next time. Of course that doesn't allow the flavors to meld in the fridge.

[Banjo-guy]

Thanks Rick.
I just read through JimH's post about coffee and stout. It looks like we are all brewing coffee stouts. It would be great to follow up on all of our progress with this style.

I don't have to think about the coffee addition for a few weeks because I will take everyone's suggestion and add it at bottling.
I am going to increase the bittering hops because the ibu numbers are lower than anyone else's recipe.

I picked up some rolled oats yesterday and am considering adding them for mouth fell and head retention.

Here is what I have for the chocolate addition:
1.Hersey's 100 % cacao powder
3.Ghiradelli 100% cacao powder
4.Ghiradelli 100% cacao baking bar
5.cacao nibs.

I'm leaning to adding the Ghiradelli baking bar at 5 minutes and the nibs loose without vodka in the secondary.

Maybe some vanilla ?

It's getting pretty involved and I'll have a hard time seeing what each piece of the puzzle is doing… and then there is the yeast.

[RickBeer]

Can't help you on the yeast or the chocolate, sorry. I've only used Chocolate Malt, and since it's not drinkable until end of June, don't know how it came out. My White House Honey Porter uses a small amount of Chocolate Malt, and I don't really taste any chocolate.

I believe if you look at the Flaked Barley, it is supposed to help with a big creamy head. That said, I can't imagine that using it and rolled oats will hurt anything.

[braukasper]

If I remember correctly chocolate malt used in a small amount gives color (it is about 400 L). A larger amount is need to get the bittersweet chocolate flavor.

[BigPapaG]

Check the fat content of the baking bar...

If it's higher than the powder, use the powder.

[mashani]

If I remember correctly chocolate malt used in a small amount gives color (it is about 400 L). A larger amount is need to get the bittersweet chocolate flavor.

The stuff I use is closer to 500L (British Chocolate, which I prefer greatly) and yes, if you use 1oz it will mostly just be color, but 14oz like the recipe above is going to give you a lot of flavor.

RE: baking bar vs. powder - I would only use dutch processed cocoa powder. Large amounts of fat and beer really don't mix. Unless the baking bar is something I'm totally missing what it is.

FWIW, a little bit of pure vanilla extract will also bring out the chocolate flavors. But make sure it's pure, not artificial.

[Banjo-guy]

Check the fat content of the baking bar...

If it's higher than the powder, use the powder.

Ghirardella baking bar: total fat 35%. 67 % of that saturated fat
Hershey's powder : total fat 1%. 0 %of that saturated fat
Ghirardelli: total fat 2%. 3 %of that saturated fat

The Ghiradella tastes slightly stronger and more intense than the Hershey. ( although they are very similar)

Do you have any suggestions for how much powder for a 5 gallon batch?

[mashani]

I used 1/4 cup of hershy's extra dark cocoa powder in a 2.5 gallon batch and it wasn't too much. (I didn't weight it, I was a weenie).

[Banjo-guy]

I had a long brew day today. I was planning on a 5 gallon outdoor batch but the rain came. I brewed two different 2.5 gallon coffee mocha stouts. (Indoors.)

For the first stout I added coffee at 1 oz of freshly ground Italian beans at flame out. I added them at 15 minutes by mistake. I also added 1.25 ounces of the Ghiradilli bakers chocolate bar at 15.00. This is a recipe from another board that has a long Founder's Breakfast Stout thread. It also calls for nibs in the secondary. I hope the early coffee addition doesn't end up being too bitter. I used US-05 for this one. ( half a packet for a 2.5 gallon brew)

The second was pretty much the Midwest Supplies Recipe except I added 1/4 cup of Hersey 's Cocao powder at 5 minutes. It is fat free.
I am going to follow the recipe and add it to the secondary or at bottling. This brew used a washed ECY-10 yeast.

All of my numbers were really close and I couldn't resist using a different yeast for each brew.

I'll let you know what happens.