Jim Romano
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- Jun 12, 2018
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I apologize up front for the long post but felt details were needed. I brewed a 5 gallon batch of coffee stout (extract) using a recipe kit on 2/2.
> .5 lbs English Dark Crystal
> .5 lbs Chocolate Malt
> .5 lbs Black Malt
> 6lbs LME; 2 lbs DME
> 2 oz Fuggles
> 4 oz coffee
> S-04 yeast
I steeped the “coarsely ground" coffee in the kettle for 20 minutes after the boil. However, when I moved the wort to the primary, I made the decision to strain the wort using a grain bag. My reasoning was because I felt I may have ground the coffee a little finer than I should have, and I did not want coffee grinds floating in the beer. As I strained the wort, I did notice that not only did it catch all of the ground coffee, but also the "sludge" which I assume was some hop matter and grainy goodness?
I took a gravity reading today (1.016), 6 days in and took the opportunity to take a quick taste. I noticed that the brew tasted extremely bland and the body was extremely light. The mouthfeel was totally not what I was expecting from a stout with a 1.064 OG. I am willing to bet that straining the wort played a large role in this? Or could it be that I am tasting a mere 6 days after brewing?
I really want to "resurrect" this batch (assuming the straining impacted the beer)! Any advice on how I can restore some of the mouthfeel AND taste? I think I will bottle 3 weeks after the brew date (even though the instructions only call for 2 weeks), so I think I have some time! I wasn't planning on moving the beer to a secondary vessel during this process, but I do NOT mind doing so if recommended.
TASTE: Here are a few ideas to help the taste….
1) "Dry beaning" – Worth trying? For a 5 gallon batch, how many ounces would you use? How would you prepare (how coarse)? How long to leave in the "secondary"?
2) Adding a strong batch of brewed coffee (cooled to room temp) – Worth trying? How many liquid cups? How many "scoops" to use in the brew? When to add?
3) Because I also (presumably) strained some of the hops out of the beer, would you recommend also dry hopping to add some flavor back? I realize this is unconventional for stouts, but think it might help? If so, what type of hops would you recommend and how many ounces?
MOUTHFEEL: I imagine most or all of the above "taste ideas" would NOT help with the mouthfeel? Ideas…
1) I've done a little research and I understand body can be added using maltodextrin or lactose to the "secondary"? I wouldn’t mind a little extra sweetness, so would lactose be a good choice? If so, how would one go about doing this and how much do you recommend?
2) Is there any way I could make a strong "grain tea" with maybe a malt and/or oats and add that to the "secondary", and if so, how/quantity/when?
I appreciate your help! Cheers!
> .5 lbs English Dark Crystal
> .5 lbs Chocolate Malt
> .5 lbs Black Malt
> 6lbs LME; 2 lbs DME
> 2 oz Fuggles
> 4 oz coffee
> S-04 yeast
I steeped the “coarsely ground" coffee in the kettle for 20 minutes after the boil. However, when I moved the wort to the primary, I made the decision to strain the wort using a grain bag. My reasoning was because I felt I may have ground the coffee a little finer than I should have, and I did not want coffee grinds floating in the beer. As I strained the wort, I did notice that not only did it catch all of the ground coffee, but also the "sludge" which I assume was some hop matter and grainy goodness?
I took a gravity reading today (1.016), 6 days in and took the opportunity to take a quick taste. I noticed that the brew tasted extremely bland and the body was extremely light. The mouthfeel was totally not what I was expecting from a stout with a 1.064 OG. I am willing to bet that straining the wort played a large role in this? Or could it be that I am tasting a mere 6 days after brewing?
I really want to "resurrect" this batch (assuming the straining impacted the beer)! Any advice on how I can restore some of the mouthfeel AND taste? I think I will bottle 3 weeks after the brew date (even though the instructions only call for 2 weeks), so I think I have some time! I wasn't planning on moving the beer to a secondary vessel during this process, but I do NOT mind doing so if recommended.
TASTE: Here are a few ideas to help the taste….
1) "Dry beaning" – Worth trying? For a 5 gallon batch, how many ounces would you use? How would you prepare (how coarse)? How long to leave in the "secondary"?
2) Adding a strong batch of brewed coffee (cooled to room temp) – Worth trying? How many liquid cups? How many "scoops" to use in the brew? When to add?
3) Because I also (presumably) strained some of the hops out of the beer, would you recommend also dry hopping to add some flavor back? I realize this is unconventional for stouts, but think it might help? If so, what type of hops would you recommend and how many ounces?
MOUTHFEEL: I imagine most or all of the above "taste ideas" would NOT help with the mouthfeel? Ideas…
1) I've done a little research and I understand body can be added using maltodextrin or lactose to the "secondary"? I wouldn’t mind a little extra sweetness, so would lactose be a good choice? If so, how would one go about doing this and how much do you recommend?
2) Is there any way I could make a strong "grain tea" with maybe a malt and/or oats and add that to the "secondary", and if so, how/quantity/when?
I appreciate your help! Cheers!