Triple Buzz Stout

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Used Founder’s Brewing's Breakfast Stout Clone recipe, with the following modifications:

  • 9 oz Black Prinz malt instead of debittered black malt
  • 7 oz Crystal 60 malt, because the recipe doesn't specify what kind of Crystal malt to use
  • 2 oz ground Kicking Horse "Cliff Hanger Espresso" instead of Sumatran coffee grinds
  • Omitted Kona coffee grinds; upon tasting, additional bitterness not required

Photos on Flickr

Brew Log

Batch 1

October 21, 2016: 14 L for the mash, 16 L for sparge (wasn't specified in recipe). Temp at start of Mash: 144 F. Temp at end of Mash: 154 F. While draining water to mash tun, realized the valve on the mash tun was open. Also, lost a lot of temp after adding grains, so I added 1.5 L of boiling water at 48 minutes remaining. Temp was still at 144 F after adding the water.

Pre-boil Gravity: 1.076 @ 140 F. Post-boil Gravity: 1.064 @ 81 F. No leak noticed on mash tun. Leak in brew pot resolved with a new, thicker silicone o-ring. Noticed small crack in output-side brass fitting for chiller. Also, chiller height is too short for new pot.

Added chocolate, cacao nibs, and coffee @ 55 minutes. Forgot last hop addition, added during cooling @ 35 C. Forgot to document time-to-chill.

15 L captured. Topped up to 19 L with cold water.

November 9, 2016: Measured gravity, 1.020. Noticed stuff on top, kind of like krausen. Maybe due to chocolate, cacao, or oats?

November 16, 2016: Measured gravity, 1.014. Racked to carboy; 150 g corn sugar in 2 cups of boiling water. Ran in to difficulty capping screw-caps, was assisted by Matthew Robert with a bench capper. Gave him a bottle as a thank you

  • 24 x 341 ml screw-caps (reserved for Advent calendar submission)
  • 12 x 341 ml pry-offs (Muskoka bottles)
  • 1 x 1 L flip-top
  • 1 x 750 mL flip-top (dregs - needs to sit for a while)
  • 1 x approx 1.5 L growler; secondary fermentation on sour cherries

Approximate final volume bottled: 15.5 L

Ideas for next time: Cold brew coffee and cacao nibs, to reduce sediment in fermenter. Would need to sanitize cold brewing jar, coffee press, and use previously-boiled water. Increase oats very slightly, for even better head retention.

Possible variants: Vanilla bean in secondary. Lactose. Nitro (assuming I had the gear).

Feedback from Newfermenters Advent Calendar

Note: The following is a summary of what was shared on the Facebook post for Day 8, which was when this stout was slated to be opened in the calendar.

  • Carbonation was spot on
  • Flavour was good, a little on the sweet side but not overly so
  • Double-check hydrometer measurements
  • Colour is a nice brown
  • Might benefit from some slight water tweaks: chalk near the end of mash-in, sodium chloride added to strike water

This was the feedback from Cicerone Russell White:

Appearance: Deep black with nice thick tan head. I like how the colour and consistency of the head resembles a cup of espresso!

Aroma: Lots of espresso. Getting some brown sugar and toffee like sweetness in the background as well as some bittersweet chocolate notes. Maybe a little oxidation.

Flavour: A lot of roast up front and I agree with your wiki article "Omitted Kona coffee grinds; upon tasting, additional bitterness not required". I really like seeing someone adjusting their recipe on the fly based on where it's to, It has the right amount of bitterness from the dark roast and I don't think you'd want to overdue it. Sweet up front but roast bitterness cleans it up. Chocolate, coffee.

Mouthfeel: Medium bodied (for a stout). Just the right amount of carbonation. Mine did not come anywhere close to exploding.

Overall. Great well made beer. I know my feedback was shorter than most but it's mainly because I found myself just enjoying sitting and drinking it. Next thing I knew it was gone.

So instead I'll double the length by talking about your wiki post. I have not had the original so cannot compare. I really agree with pretty much everything you wrote in your article about "Ideas for next time". In particular I had a lot of success with cold brewing coffee in the past. I didn't even bother to use a coffee press. After a day or so in a mason jar the grinds just worked their way to the bottom. I then did up samples with different amount of coffee spikes to see where I liked it. Oral syringes are a great tool for measuring these things. Tell your pharmacist your kid/cat/goat is sick and they'll just give you some. I think the head retention is fine but instead of more oats I think hitting your intended mash temp of 154F would likely be enough. It looks like the 144F was unintentional.

Batch 1a

November 16, 2016: Split off approximately 1.5 L from main batch in to a growler, after adding priming sugar. Added frozen sour cherries; not sterilized, and didn't measure weight of cherries.

November 18, 2016: Noticeable fermentation activity in airlock.

December ?, 2016: Bottled by pouring from growler, using a funnel. 1 x 750 mL bottle, and 1 x 500 mL (partly filled). Used CarbTabs to carbonate.

January 3, 2016: Opened part bottle. Flavour is spot-on where I wanted it. A little over-carbonated.

Batch 2

Based on the discussion on Homebrewtalk, replacing 2-row malt with Maris Otter, adding 0.5 lbs of lactose, and using 6 oz of cold brewed coffee with cacao nibs.

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