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	FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
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Contents:
  Stout thank you (Joseph M Labeck Jr)
  Re: Stout ("Alan & Ondina Colton")


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Date: Tue, 16 Oct 2012 11:08:18 -0400
From: Joseph M Labeck Jr <jmlabeck at joesjokearchive.ws>
Subject: Stout thank you

Thanks to everyone who commented on my stout recipe. I think I've got it 
worked out.

2 lb 2-row malt
8 oz black patent malt
8 oz chocolate malt
8 oz roasted barley
8 oz 120L crystal malt
2.2 lb dark liquid extract
1 oz Willamette hops, 60- min boil
1 pkt dry ale yeast
2 tbs baking cocoa  at  30 min
1 qt strong black coffee in primary

I think this looks good. I know I was told put the coffee in the 
secondary. I don't do secondary. In 23 years, I think I've done it 
twice. I always try to keep things as simple as possible. It'll be a 
partial mash of all grains, one hour, Brew-in-a-bag, 60 minute partial 
boil, 4-gallon final volume.

I don't recall if I mentioned this before, but this recipe is for a 
family competition. My son, my nephew, and myself are each brewing a 
stout for St. Patrick's Day. My niece will judge the winner and use it 
as an ingredient in her Irish stew for dinner that day.

I taught them to brew, so there's a lot at stake. ;)

My Blog - http://youmakewhat.blogspot.com

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Date: Tue, 16 Oct 2012 16:51:51 -0600
From: "Alan & Ondina Colton" <thecoltons at btl.net>
Subject: Re: Stout

Joseph, 

I agree with Darrell add your coffee flavour at bottling time. I use 6
spoons of Folgers medium roast coffee in a 4 cup coffee maker and then add
sugar to make my priming solution. This gives me a mild coffee aftertaste
without spoiling the roast barley flavour.

Scott is correct that you should use roast barley [I use up to 1 lb/5 gall]
but on enquiring how my local brewery gets a white foam head on their stout I
was informed that they use caramel colouring and crystal malt not roast
barley. Surprisingly you would never know - it tastes really good.

Alan Colton

Swamp Water Brewery of Belize

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