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.

Feedback from Liam Mckenna

Liam sampled in May 2017. He noted that it seemed a bit hot and thin. After reviewing my notes, he suggested replacing roast malt with roast barley, and substituting carastan/caramel 40L for the caramel 60L. Also recommended increasing hops by about 30%

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, considering 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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