Coffee Stout (w/ French Roast grounds)

IMG_0933Another small batch! This one used French roast grounds in the primary to add an extra layer of coffee flavor beyond the more common flavors contributed by roasted grains in stouts.  3 gallons.

  • 5.2 lb Marris Otter (Muntons)
  • 1.2 lb Flaked Oats (Breiss)
  • 0.67 lb Chocolate malt (Breiss)
  • 0.5 lb Roasted barley (Breiss)
  • 0.33 lb Caramunich I (Weyermann)
  • 0.25 lb Crystal 90L (Breiss)
  • 0.3 oz Galena hops (45 min)
  • WY American Ale

// Mash-in 1.5 qt/lb to hit 152F for 50 min, 170F for 2 min. Sparge w/ about a gallon to extract a little more wort, probably around 2.5 gal or so. Boil 45 min. Add ice to get just under 3 gallons of 1062 wort, chill to 110F, transferred to plastic carboy and put in the fridge for 3 hours to get down to around 84F. Oxygenate for 60s w/ pure O2, pitch yeast straight from pack. Brewed 5/26/15 //

5/31/15  Fermented at around 65F, gravity at 1022, no airlock activity. Big chocolatey roast aroma. Lots of flavor, but with a little harsh finish that is contains a lot of coffee flavor already, but it may be from the hops . Moved it upstairs to 75F and gave the carboy a good shake.

6/2/15  Moved to the fridge at 32F. Gravity still at 1022/1021.

6/3/15 Added 1.6 oz French Roast coffee grounds (organic, Giant brand) in a mesh bag to the primary while in the fridge. Sloshed it around a bit to get the bag mixed in.

6/5/15  Removed the coffee and transferred to a keg. The coffee flavor and aroma is incredible. Can’t wait for this to be ready on tap.


I loved having this beer on tap. The amount of coffee flavor was, in my opinion, just the right amount; prominent but not overboard.  If you like black coffee, you would like this. French Roast is definitely a bold coffee to begin with, so it put itself out in front easily. Even some smoky notes, too. I can imagine going with a lighter roast would work well too, but not sure what type. This beer felt like a treat when most of my taps were occupied with light and crisp summer beers. It even tastes nice splashed in with the lighter beers to give them a little toasted note and add complexity. Goes great with dessert, too!

UPDATE (9/25/15): This beer took 1st prize in the Montgomery County Agricultural Fair Homebrew Contest in the Spice, Herb, and Vegetable beer category! The comments from the judges were positive (it scored a 36 average), but overall stated that the coffee flavor was a little too intense and covered up the base beer a bit. I can agree with that assessment, but the goal was the make a coffee-forward beer anyway.


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Filed under All-grain, Competition, Experimental, Malty, Small Batch, Stout / Porter

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