I’ve done the “Addicted Coffee Stout” recipe from Zymurgy Sep/Oct 2012 3 times now with some slight variations (one with substitute hops, one with an extra pound of 2-row, because it was the remainder of a 50 lb bag). The other big variable I’m curious about is what everyone uses for their coffee in these beers?
I used average Kroger beans and Eight O’Clock French Vanilla beans and done the cold brew toddy added to the secondary both times. My vote goes for the Eight O’Clock! The subtle vanilla kick was an excellent addition!
Here’s my recipe for my Good Morning Stout. This is the best beer that I brew. If only I could keep it on tap. I usually go Giant Eagle Market District on both types of coffee, but they did not have the Sumatra this time around. So the Sumatra coffee is Starbucks brand.
Batch = 10.5
OG = 1.078
24 hour cold steep (room temp) in 3.5 gallons of water
Chocolate malt = 4 lb
Roasted Barley = 3 lb
Black Patent Malt = 1 lb
60 minute mash @ 155
Mash Water = 9.5 Gallons
Sparge Water = 4.75 Gallons
Total Mash/Sparge Water = 14.25
Total Water = 17.75 Gallons
80% Two Row Pale = 23 lb 10 oz
18% Flaked Oats = 6 lb 5 oz
2% Caramel/Crystal 120L = 11 oz
60 minute = 3 oz Nugget
30 minute = 1 oz Willamette
20 minute = Add the dark grain tea from cold steep (Return to boil)
0 minute = 1 oz Willamette
0 minute = 4 oz ground Sumatran coffee
0 minute = 5 oz Ghirardelli bittersweet chocolate
0 minute = 4 oz Ghirardelli unsweetened chocolate
I recommend whatever coffee you like. I grew up on Peets coffee so I prefer very dark roasts.
The best thing you can do is find the freshest coffee possible. I will sometimes grab beans direct from a local coffee roaster less than a week from their roast date.
Ive tried a variety of beans varying in origin and roast levels. Hell I’m drinking a Breakfast Stout made with Java Semeru as I type this. What Ive come to, this is just my taste, is that dark roasts work better than light roasts for brewing. The subtle unique notes of light roasts seem to get buried by the malt… but the strong character of dark roasts cut through playing off of the roasted malts. To me the roast flavors give the palate the sense of coffee kind of like the way spices are used in pumpkin beers. Its the flavor(s) your palate most associates with that ingredient. Others may have had different results but thats my take. Use a good dark roast you enjoy drinking and you’ll probably enjoy it in your beer. Happy brewing!!
You guys buying grocery store coffee are missing out on good, quality roasted beans the way guys buying Shocktop are missing out on good craft beer. There is nothing better that a good cup of coffee from a quality roaster. Find one in your area and only resort to Starbucks or worse if they are closed when you remember you need coffee.
These days there are almost as many local roasters as craft breweries. Search locally and try a few of them both as hot coffee and as ingredients in your homebrew.
Yeah I see what you’re saying here. I usually laugh when someone puts Shock Top in the “craft” category. I’ll do my local duty and grab some Jittery Joes (used in Terrapin Wake N Bake) next time I’m in Athens
If you really don’t have a local roaster then Star Bucks is not bad. Peete’s is good too. As others have said look at the freshness dates and use freshest possible.
We have few local roasters here, none that are anything much above ordinary. Even fresh I don’t think it’s as good as I normally use. Hopefully soon we’ll get a good one. FWIW I wouldn’t boil brats in Shock Top. ;D
I have to disagree. Starbucks is bad. Unless you like over-roasted burnt flavors in your coffee.
I roast my own (yes, I am a coffee snob) except when it’s freezing cold like it has been for the past three months. When I can’t roast I buy from the local roaster. Fresh beans, medium roast, you get all the flavor you need.
For a coffee beer, I do a coarse crack and add them like dry hops to the keg. Ethiopian beans have been my current favorite. Costa Rica is good, too.
+1000 to using the freshest beans possible. I prefer African coffees so that is what I use. Use the varietal you prefer. I use the cold press / toddy method with good results.
For store bought coffee Star Bucks is not too bad. You don’t have to buy the dark roasted coffee. Their Pike Place is not terribly overly roasted. I do not like their dark roasted coffees but the lighter one’s are ok. Better than 'Chock full of nuts" or “8 o’clock coffee” … I mean, seriously. Come on. Star Bucks snobbery is really over hyped and over blown. There have been so many instances when I have been on the road and was thankful to find a Start Bucks for a good cup of coffee. Beats gas station coffee or McDonald’s everytime.
That said, Ethiopian coffees are some of my favorites. My local roaster sells an Ethiopian Harraar which is one of my regulars go tos. This week I went with a Panamanian and I’m really enjoying it.
I did the pop corn roasting coffee thing for a while. I couldn’t get an even get roast with that method. It was a fun experiment but the roasted beans I get from my local guy is just a lot better than what I could personally achieve with a pop corn maker. I would like to invest in a more upscale home roaster some day though.
I’ll meet you half-way and agree that their lighter roasts are OK. The guy who owns the local roastery here even likes the Blonde roast, so they get credit for that, but most of what they sell is over-roasted and over-bitter.
I’m not sure if I’d rather have McDonald’s coffee but I’d consider it strongly. Same with Eight O’Clock.
Starbuck’s as an option on the road, I can see. But that’s also kind of like being the prettiest girl in the room. Best of a bad lot isn’t necessarily good.
