[quote=“rodwha”]I had made a stout with the intentions of having a nice coffee flavor. I added far too much citrusy hops and over carbed it a bit. It had a funky clash for a long time, but eventually it faded enough to really enjoy it.
I’ve redesigned it and would like opinions. Keep in mind I want it to turn out coffee-like without cold brewing coffee since I drink too much coffee as it is. This is a partial mash.
4 lbs Golden Light LME (FO)
2 1/2 lbs Briess 2 -row
1/2 lb crystal 60
1/2 lb crystal 120
6 oz Briess chocolate 350
1/2 lb roasted barley
1/4 lb black patent
3 oz carapils
1/4 lb light DME
1 oz Mt Hood (5.9%) @ 60/20/5 mins
3/4 oz Liberty (4.9%) @ 60/20 mins
3.9 gal boil
5.5 gal yield
2 gal top off
I ferment for 4 weeks, condition for 4 weeks, and refrigerate for 1 week.
I’d say you really need to consider using some KilnCoffee malt from Franco-Belges maltsters.It’s a very dark caramel malt,bordering on a roasted malt.I used it in an oatmeal stout last year,and it definitely contributed a very pronounced coffee/caramel character at the rate I used it at (8% if memory serves me right),to the point where I would cut back on it in the future.It used to be a more popular malt than it seems to be now,but I think you might still be able to find it.Also,I’d have to say that your hopping rate seems rather high by my standards.If you want a stout that’s drinkable sooner,I’d highly recommend cutting the IBUs down to around 38 or 40,and use a variety that’s not so citrussy,although the hops you’re specifying in your recipe are not at all known for having an excessively citric character,so I don’t know what’s going on there.For my stouts,I’ve never found a better hop than Nothern Brewer,either American or British.It just works beautifully.