How To Brew Coffee Stout

[@SuperLemonAdam]

I'm getting ready for my next brew day, Coffee Porter this time! This is very helpful, Martin, as always!

[@TheHomebrewChallenge]

Wonderful. Best of luck.

[@Jango1989]

I've had some great coffee stouts recently. I never thought I would be in to them but they're well worth a try as a good one can be really good.

[@TheHomebrewChallenge]

Totally agree.

[@NikitaVorontsov]

Big big fan of that opening sequence! Loving that collaboration! Coffee stout is a fun idea too, ive had a Coffee Hazelnut Stout from a small brewery that tasted amazing!

[@johnsikking4891]

Love your channell and love the brews you are making! Keep up the good work.

[@TheHomebrewChallenge]

Thank you!

[@ukapas]

You should do a 'stout adjuncts' series I'd also like to learn abou addition of cocoa nibs at different stages - maybe a comparison?

[@TheHomebrewChallenge]

Ohh interesting. Would love to do more with cocoa nibs.

[@HOMEBREW4LIFE]

cheers Martin!

[@ShortCircuitedBrewers]

Definitely lota of different ways to add coffee to a beer. I recently added a extra-strong regular brewed batch of coffee to a stout because I actually wanted to add a little bitterness.. you'll have to tell me what you think I'm sending you a can Martin!! 👍🍻

[@TheHomebrewChallenge]

Awesome!!

[@AndyB450]

I’m looking to do the same! How did it turn out? Also, cold brew or hot?

[@ShortCircuitedBrewers]

@@AndyB450 it was a hot Brewed batch of coffee

[@77transamguy]

I’m a big fan of adding cold brew coffee to a finished beer when kegging, great video! Cheers!

[@ElementaryBrewingCo]

Love coffee stouts!!!

[@TheBruSho]

Self collaboration haha! Brilliant idea Martin. Was expecting you to do the tasting with yourself lol

[@TheHomebrewChallenge]

Oh boy.. really would have been seeing double at that tasting.

[@normlang1994]

I hate that I missed tasting this one! It looks awesome!

[@TheHomebrewChallenge]

Hopefully we'll still have some on tap next time you're over.

[@davidthompson2723]

Love your channel! Makes me want to do small batches every week as well

[@TheHomebrewChallenge]

Thanks! Yeah small batches means the chance to brew again sooner :-)

[@pasolano612]

That is the exact same process I follow for my coffee stout 👊🏽🍻 fantastic video Martin, cheers!!

[@TheHomebrewChallenge]

My first time adding to the keg. Was surprised how well that worked.

[@wyattalexander4041]

@5:23 It’s “Bean” a month good coffee pun haha ☕️

[@marklinton4567]

I don't think I'll ever make a coffee stout, but the process was still interesting to watch.

[@Frank-the-Tank-13]

Can you do pbr hard coffee???

[@tiger-noob]

Im in the process of making this, but im wondering how long it should stay in bottles before drinking? Is it the same for all types of beers, last time i made my first batch ever i let it stay in bottles for 2 weeks as instructed, im just curious to know if it's something like a ''thumb of rule'' for all beers?

[@houseonthehillhomebrew4617]

Nice! I brewed Clawhammer's coffee stout (on their channel last November I think) and wished I had a nitro set up to serve it on! I'd made a pint of cold brewed coffee using 50g of strong shop-bought grounds, and added it to my bottling bucket with the priming sugar before racking the stout on top. CH's recipe has no roast barley, but the coffee took its place and added it's own flavours too; plenty of roast and the bitterness I was looking for.

[@Matowix]

Did u use pure nitrogen to carb it ?

[@War1050]

My favorite way to get coffee flavor into beer is to steep 3oz of whole coffee beans during a week long cold crash.

[@lukeIreland1990]

Just noticed the cap up the saints I'm guessing you lived here before moving to the States

[@TheHomebrewChallenge]

Yes indeed! Former season ticket holder.

[@martinsmith5761]

I have a stout brewing as we speak, I was going to add some sweetened coffee for a primer/coffee taste when bottling. I also fancy popping in a touch of vanilla paste too! any thoughts?

[@TheHomebrewChallenge]

Why not?! Bottle carbonated beer thanks to the coffee :-)

[@XxToffaToffaxX]

I'm really big fans guys. I love that you've given me a coffee stout recipe I can try (hopefully the wife and kids will enjoy too!). However I was surprised to see that experienced brewers such as yourselves fill up your glasses all the way to the top while tasting. As I'm sure you know, aroma is just as important as flavour (if not more important) when tasting beer, and filling your glass to the top completely destroys these essential aromas. This puts your whole analysis on shaky foundations, perhaps even your trustworthiness as brewers. I won't leave a dislike this time, because I'm sure it was an honest mistake. I feel I have watched enough of your videos to say that friend to friend, next time you can do so much better. Looking forward to the next brew!!!!

[@jacquael]

hi, why not put the ground coffee directly in the fermenter for 48 hours, it works well too

[@nicholaskarako5701]

Yep lot of ways different ways to adding coffee in your beer it seems. If you wanted a higher abv to your coffee stout you could add roughly half the amount of Mr black coffee liquor of the amount coffee you added in this video.

[@Heffelz8]

I’ve produced a White Stout (no dark malts) and I tried to create dark and malty flavors by dry hopping with 6oz of whole coffee beans in a bag at the end of fermentation. After 3 days, it was waaaay too much coffee flavor and aroma. That’s all I have to add to this discussion.

[@TheHomebrewChallenge]

That sure is an interested idea though. Maybe just half the coffee bean amount?

[@Heffelz8]

@@TheHomebrewChallenge Maybe. I think that there are no other darker malts to help the coffee flavor blend in to the beer makes a big difference. I would half the amount and only for 2 days. Once that beer was carbonated, the whole room would smell like a roaster.

[@trevorsocia2300]

Do you ever do pH tests when making darker beers, I.E. porters or stouts? I only ask because I have easily 40 all-grain beers under my belt and all but 2 turned out, strangely both that didn't were porters. They had a mild sour taste which from my understanding can be caused by the darker grains will lower the pH of your beer. I can't imagine an infection since this has never happened in any of my other brews (40ish all-grain and another 20ish kits), just the 2 porters. Long story short, dumped both...

[@alexcue6509]

But how does it taste if you pour it over ice cream?

[@seriomarkj]

I hate coffee...I love coffee beer. While I'm planning on a hazelnut stout this winter, I do want a coffee stout sometimev too

[@TheHomebrewChallenge]

I hear you. I hate coconut and love pina colada.

[@dyyddson]

5:21 I saw what you did there

[@TheHomebrewChallenge]

LOL.. entirely unintentional.

[@probegt75]

Idk why he would go through the trouble of roasting beans when you can buy amazing coffee beans that are already roasted. Im sure it turned out fine either way.

[@ogjbot]

How many KZbin channels is this for you now?

[@TheHomebrewChallenge]

LOL... there's a few...

[@ogjbot]

@@TheHomebrewChallenge ha, I’ve come across at least three… always good to see someone sharing their passion(s)(s).

[@danielszekely8271]

Oh boy, that's not a really uniform roast... but I'm sure the beer is awesome!

[@caminojohn3240]

This seems a bit misleading. I mean I was expecting the coffee to be a more central roll. Tossing a cup or two in at the end could apply for almost anything. Vanilla stout, toss some vanilla extract in at the end. My experience with some beers with roasted malts is that those naturally impart a coffee like bitterness. My expectations was that the coffee, along with these coffee forward roasted malts, would be combined somehow.

[@SandstormCloudwave]

Unfortunately that coffee roast does not look uniform. Would've benefited from purchasing locally roasted beans instead.

[@TheHomebrewChallenge]

Yep, definitely not an even roast. It brewed a surprisingly decent medium roast black coffee though.

[@d4funky1]

There seems to be some lag during your talking.