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espresso stout

poitinstill · 2014-09-27 23:47:44

i got 2 coopers original stouts made one with 1.5 lme / .200 brown sugar to 18L. want to make the other an espresso stout. have beans/ginder and espresso pre gound. whats he best way to go get a nice coffee stout. never dabbled my brews with coffee cheers

27-09-2014 11:47pm

#1

poitinstill

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i got 2 coopers original stouts made one with 1.5 lme / .200 brown sugar to 18L. want to make the other an espresso stout. have beans/ginder and espresso pre gound. whats he best way to go get a nice coffee stout. never dabbled my brews with coffee
cheers

1

Comments

#2 28-09-2014 4:25pm

John_C

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Just make a few espressos and add them to the fermentor or bottling bucket.

0
#3 29-09-2014 9:15am

sharingan

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Cold steep the grains or beans for 24-48 hrs, and add the liquor to your bottling bucket

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#4 29-09-2014 3:11pm

Hingo

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Steer clear of Lavazza Rossa, has a bit of a robust bitterness - just from my own experience I made a breakfast stout in March and it's only starting to mellow out.

On saying that one of the lads loved it, so whatever you're into.

0
#5 01-10-2014 10:22am

poitinstill

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any idea on the amount .. is it full bean soak or grind and soak..i'd like it to have a noticable Vs detectable amount of coffee falvour.

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#6 01-10-2014 10:27am

Gran Hermano

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I'd try a cold brew method
http://smittenkitchen.com/blog/2008/08/cold-brewed-iced-coffee/

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