Beer Forum

Recently, I have had a couple of great stouts. They finish with a sweet coffee flavor. What grain do I need to use for this awesome finish? How much for a 5gl batch, and what is the appropriate steeping temp? (I'm assuming around 155 to pull out the beta-amalysis, where the un-fermentable sugars are, but you tell me)

Hmmm... can you post which stouts you're refering to? Somebody might have clones for them and that might be a good place to start.

Haha doubt anyone will know this one....But I'm referring to 1. A homebrew...& 2. The stout offered at Tripple7 (inside the main street station casino in las vegas)

Try Black Patent malt, Chocolate Malt, and/or Roasted Barley for your steeping grains and you will end up with some nice chocolate and roasted coffee flavors...you could also add coffee beans to your boil or primary fermenter, just dont use espresso beans, too much oil, stalls the yeast...

Peace

Take a look at the descriptions on these roasted malts: http://www.northernbrewer.com/brewing/b ... sted-malts

Dmp wrote:Recently, I have had a couple of great stouts. They finish with a sweet coffee flavor. What grain do I need to use for this awesome finish? How much for a 5gl batch, and what is the appropriate steeping temp? (I'm assuming around 155 to pull out the beta-amalysis, where the un-fermentable sugars are, but you tell me)

Steeping temps vary when you read different recipes. I've always gotten my best results by putting the grain in and then letting the temp rise to 170 over half-an-hour or so. You won't be pulling enzymes because your roasted grains have already had their enzymatic activity halted due to the process. Bigbrowndog's suggestions are appropriate. You will get the coffee/chocolate tones from your darker roasts. Check your grain descriptions. They usually tell you what flavors to expect.