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espresso stout

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  • 28-09-2014 12:47am
    #1
    poitinstill
    Registered Users Posts: 732 ✭✭✭


    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


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    #2
    John_C
    Registered Users Posts: 1,029 ✭✭✭John_C


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


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    #3
    sharingan
    Registered Users Posts: 911 ✭✭✭sharingan


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


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    #4
    Hingo
    Registered Users Posts: 299 ✭✭Hingo


    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.


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    #5
    poitinstill
    Registered Users Posts: 732 ✭✭✭poitinstill


    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
    Gran Hermano
    Closed Accounts Posts: 9,330 ✭✭✭Gran Hermano


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


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