coffee stout recipe

If the Vanilla nut flavour includes sugar you'll just need to adjust a bit to take it into account.

Mostly just remember that coffee is incredibly strong and can over power the beer rather quickly. I would make sure you only add the coffee at the very end of the boil -- for at most five minutes.

Ben

Thanks Ben, I have 250gm of the coffee, is that enough for a 23 litre batch of stout, or too much/too little?

Richard

Given that you'd be using dark malts, roasted barley perhaps? I reckon 250g would be too much. But I have no idea.

I guess it depends on how strong you want the coffee flavor. I would give it a shot and see how you like it. Try adding it in a muslin bag for the last 2 to 3 minutes of the boil and see what you think.

Ben

GAK!!! Stop right there!!!

First, find out what the flavoring is made from! If it is a natural source, you may be OK. If not, DO NOT USE FLAVORED BEANS! You may end up with a odd taste profile if the flavorings are artifical (vanilla is not a nut, so I am guessing it is not natural flavoring).

I would recommend using fresh roasted coffee (ground course, like for a percolator or presspot), and if you want roasted hazelnut or vanilla, use roasted hazelnuts (chopped course) and vanilla bean (not extract). You may spend a bit more, but the taste will be better.

And yes, use a brewbag! The coffee should go in for only about 5 min (or less); the other two could go longer (~10 min or so).