MAPLE COFFEE STOUT: Dessert In a Glass | How to Add Maple and Coffee to Beer | Oven Toasting Oats

[@BEERNBBQBYLARRY]

That looks and sounds tasty. I love vanilla and maple contributions to a stout.

[@TheApartmentBrewer]

Thanks Larry! It does add an underlying layer that is very smooth. Cheers!

[@oibal60]

Well done. I recently brewed 2.5L of Brewferm 'Sinister Stout', currently conditioning in 12oz bottles in the basement. I used 3oz of cacao in the carboy, on the 2nd. racking, and added 1ml of Four Roses burbon to each 12oz bottle. A taste test, as I bottled, revealed notes of: coffee, plum, chocolate (of course) and oak. I'll let this batch condition for at least 6 months.

[@TheApartmentBrewer]

Sounds delicious!

[@NikitaVorontsov]

Loving the coffee shop music! Also digging the sneaky BruSho Merch! I’ve used Maple Syrup to make a Vegan Mead, and while you’re right it does fully ferment BUT if you use the really dark Grade B syrup it REALLY retains the flavour, smell and taste! Big fan of making fun stouts like this, not the biggest stout fan but I do enjoy the odd weird flavoured one now and then!

[@TheApartmentBrewer]

Thanks! Unfortunately I couldn't find any grade B stuff, I'll have to keep an eye out for it. Glad you enjoyed the video, cheers!

[@HOMEBREW4LIFE]

Sick tee!

[@TheApartmentBrewer]

Yeah dude!

[@shanetaylor7533]

I think we need a stout series 🎉 Awesome beer, can’t wait to try it myself!

[@TheApartmentBrewer]

Perhaps we will do that one day, that would be fun, cheers!

[@johnnyperez2260]

Great looking beer Steve. One suggestion would be to scrape out the inside of the vanilla bean and add it to the vodka before throwing the bean inside to extract more vanilla flavor. Cheers!

[@EtherealPrelude]

Stouts and Porters are my favorite beer styles. This recipe sounds fantastic. This is a thought about the maple getting lost in the finished product: I wonder if you could have mashed at a higher temperature (149) so that your OG going into the fermenter was higher and dryer and after fermentation was complete, add Potassium Metabisulphite and Potassium Sorbate to shut down any kind of yeast activity, then backsweetened with your maple syrup. I think if you went this route that the character of the maple syrup would have been maintained since it would not be fermented or blown off during fermentation. It wouldn't work if you were bottle conditioning but it was kegged.

[@TheApartmentBrewer]

I would be concerned that if the beer was too dry the opposite would happen and the flavor wouldn't have sweetness to back it up, but maybe it would be different. Killing off the yeast is always an option, just didn't really want to go through the work for it. Cheers!

[@clintthompson4100]

I love stouts and porters and this looks so good. Thank you for brewing this.

[@Kveiksmithdaryl]

Gosh this looks absolutely fantastic! Stouts are one of my favourite styles to make, made a chocolate orange one around Christmas and I have to say, it's probably the best beer I've ever made

[@TheApartmentBrewer]

Excellent!! Stouts are definitely a lot of fun. There's a lot you can do with them!

[@popp454]

Doing this beer here this weekend! Going to try to only add coffee for the last 24ish hrs in fermentation and add more maple syrup after the high Krausen addition

[@PartyTimeBrewing]

Love the detailed overview of the process and tasting. I don't always have time to catch the full video, but when I do, I'm never disappointed! Great work! Cheers!

[@TheApartmentBrewer]

Thanks!! I know they can get long but it means a lot watching the whole thing!

[@PatrickSandy78]

Maple sticks are the way to go. Making them homemade is work, so buy them and toast them to your liking. Also there is a maltster in Indiana that makes a maple smoked malt. They are called sugar creek and they have some unique stuff. The Basic Brewing channel turned me onto them. Great video as usual.

[@TheApartmentBrewer]

Interesting idea that I've actually never heard of before, but I'll keep that in mind for next time, cheers!

[@legham21]

This is getting me psyched up for my brew day tomorrow. The Citra galaxy APA version 3!

[@TheApartmentBrewer]

Best of luck! That sounds like a delicious beer you're gonna be making!

[@Jango1989]

Oh my god! I was salivating waterfalls by the end of this. 😋 That looks like a great recipe! Please report back on how it ages and of you at maple syrup to it in the keg.

[@TheApartmentBrewer]

Ha! Glad you enjoyed it, I've been thoroughly enjoying this beer! Unfortunately the maple flavor really is just completely fermenting out, I might just suggest using extract instead.

[@vruychev]

Oh GOODIE!!! So happy for a new installment of the Apartment Brewer! Cheers

[@TheApartmentBrewer]

Reliable 1st commenter as always! Thanks man, glad you're enjoying things!

[@gerardnatale2387]

Earlier today I milled up a Stout grain bill for tomorrows brew day. I used 14% oat malt for a good oatmeal flavor. I may have to try baking some flaked oats like you did, next time. Thanks for the vid!

[@TheApartmentBrewer]

It adds such an interesting layer of complexity and its delicious! Cheers!

[@devinpatch1553]

Love that beer

[@JoeGraves24]

This is one of my favorites. KBS is awesome. Maybe try potassium sorbate at the end of fermentation and then add the maple syrup.

[@TheApartmentBrewer]

It's stout season!

[@cmcurran5]

Looks awesome. Try to get your hands on mikkeller Mapler stout. One of my favorites

[@achowe9313]

I haven't yet done the breakfast stout / coffee stout yet, nor have I used vanilla bean or maple syrup. I'll keep this in my pocket for my next batch! Sounds very very tasty

[@TheApartmentBrewer]

It was absolutely delicious! Highly recommend trying it out!

[@Zzus321]

Try Founders breakfast stout double chocolate coffee mmm mmm

[@TwoandaHalfPintsHomebrew]

Sounds delicious. Gonna have to take some of your advice next time we attempt something with maple!

[@TheApartmentBrewer]

I really loved this one, it just continues to smooth out as it ages further. Cheers!

[@PetraKann]

The whole process was detailed and explained vert well - great instructional video. I had similar experiences with the maple syrup flavour/aroma near vanishing by the time the beer was ready to drink. I then used maple syrup essence in subsequent brews which worked out a lot better (although it would be easy to go overboard with the maple essence - it’s strong). Stout type beers are highly underrated beers in my opinion

[@TheApartmentBrewer]

Glad you enjoyed it!

[@davidsilva-eo2bs]

I just did a coffee stout added the coffee 24hrs before kegging and it worked good , I like the idea of adding vanilla been and cacao nibs I will try that next time

[@TheApartmentBrewer]

It adds some extra layers, good timing with the coffee, it can get rough but good news is it will fade out with time if you overdo it.

[@ElementaryBrewingCo]

Sounds delicious Steve, cheers!!!

[@TheApartmentBrewer]

Thanks Brian, I loved this beer! Cheers!

[@codykoogler9861]

Just kegged an Oatmeal Stout, and now I need to try this! To get more Maple flavor I wonder if Carmelizing the Maple Syrup just a bit before adding would help retain some maple flavor. Kind of like what we do with honey when making a bochet mead.

[@TheApartmentBrewer]

Thats a really interesting idea!

[@TroubleBrewing]

Never thought of just adding maple syrup to the keg after fermentation or using fenugreek! Also sounds like a really great sweet beer with alot of complexity. Cheers!

[@TheApartmentBrewer]

I might have to go with one of those options if I brew something like this again. Thanks for watching, cheers!

[@TheBruSho]

You know when I was researching for my maple brown ale I kept coming across fenugreek but when I tried using it I didn't get any maple flavor off it. I think like you said maple flavor is really just sugar so adding it post fermentation seems to be the way to go.

[@TheApartmentBrewer]

Really? Thats interesting, maybe there's something else to it. I think next time I may just add extract for the flavoring.

[@njs300800]

That beer looks amazing, wish I could have a pint. Great job!

[@TheApartmentBrewer]

Thanks, glad you enjoyed the video!

[@njs300800]

@@TheApartmentBrewer hey man I actually had a question. Did you use a dark roast bean for this beer???

[@doctorsam1953]

Great video and that looks like a very tasty pint. Cheers!

[@TheApartmentBrewer]

Thanks! It was delicious!

[@markteeling8598]

If you pasterize your brew after your yeast has done their part. Then add your maple syrup . The yeast can't ferment the syrup because they would be dead. Heat is the best way of pasterizing

[@dougfromsoanierana]

I’ve read on beer forums that you can get maple flavor by adding it right at the boil and after fermentation is finished. I’m about to do just that on a Porter that’s finished fermenting.

[@TheApartmentBrewer]

Interesting, let us know how that works out!

[@77transamguy]

Man that looks delicious!! Might have to try this one!! Another great video! Cheers!

[@TheApartmentBrewer]

Cheers! It was an absolutely delicious beer!

[@frenchtoasty17]

Hey Steve, huge maple flavor fan as well and fan of the channel. I brewed a version of your IPL recently and it turned out delicious. I found that maple extracts are better than syrups, but even then it can be hard to play up maple in a beer. One idea would be roasting or smoking cubes of maple wood. I think this could work. I would have done that in my maple brown ale, but I was in China, so I couldn't get any maple wood, let alone sugar maple. In the northeast you can probably find a carpenter or even just gather your own.

[@TheApartmentBrewer]

Interesting idea, thanks for the suggestion!

[@HopsANDgnarly]

Whole beans ftw 🙌🏼 🍻

[@TheApartmentBrewer]

I'm literally never doing anything different for coffee flavor in the future!

[@seriomarkj]

Hate coffee... but i love coffee stouts....this one def sounded interesting and good

[@tomknight2366]

I've also been dying to brew with maple syrup but have hesitated to use such an expensive ingredient for risk of fermenting out all the good stuff. My favorite stout ever is 14th Star's Maple Breakfast Stout from Vermont so this sounds like a great use!

[@TheApartmentBrewer]

Thats the beer that inspired this brew actually! It is a bit risky trying to figure out how to use it properly, at this point it may actually be worth it to try and use maple extract instead.

[@tomknight2366]

@@TheApartmentBrewer I'll have to consider the extract or put this on my "brews for when I'm set up to keg" list and try it in the finished keg!

[@deckerhand12]

I am thinking of brewing a maple stout. I thinking of doing it a little different then how you did yours.

[@GerardDoran-z1c]

Looks great as always. I'm going to make this beer but would like to add some chocolate rye and maybe some flaked rye since I will be putting in a maple rye barrel. Would you simply swap the chocolate malt for the chocolate rye and how much flaked rye would you add? Thanks for the great content. You have definitely played role in my improvement as a brewer. 🍻

[@TheApartmentBrewer]

Sounds great! You should be fine to swap the chocolate rye out 1 for 1. Maybe go with a pound r so of flaked rye.

[@widemolay]

Great video! Can you expand on how you prepared the cocoa nibs? Added to a tincture like the vanilla bean? Toasted the nibs? Etc. Cheers.

[@TheApartmentBrewer]

Sure, I actually didn't do anything to prepare really. I dunked them in sanitizer and then just added to the fermenter in a bag.

[@kentonadkins980]

If you are bottling and don't need much carbonation, do you need to condition your bottles with sugar first? Love all your videos. I started brewing because of you. Thanks.

[@TheApartmentBrewer]

Glad I got you in on this awesome hobby! If you're looking for a lower level of carbonation, you still need sugar but just not as much

[@Artistoen]

Thanks for your videos, they've helped me out in my home brewing journey. I have a question about the toasted oats...would you not recommend using a pack of maple oatmeal? spreading that in a pan, toasting, and maybe having the sugars in that as fermentable sugars. Just a thought, brewing is very new to me, trial & error is in full effect...

[@TheApartmentBrewer]

I have no idea how that would work - I would expect those sugars to not be fermentable, or to just be flavorings so maybe it would carry over to the final beer. I would just double check to make sure there aren't any preservatives in there that would harm the yeast.

[@brianstover3531]

Hey great video and I am sure it was an incredible beer! I am a student at Schoolcraft College and in their brewery course, and I have chosen your breakfast of champions to brew. What kind of Maple Syrup, Coffee, Cacao Nibs did you use for the brew? If you were to do this again, would you do anything differently? Thank you! Brian

[@TheApartmentBrewer]

Best of luck with the brew! Both the maple syrup and coffee were small batch local ingredients. The maple syrup flavor really just pretty much disappeared, but from what I've seen, the darker or less refined, the better. As far as coffee, just go with a good, reliable dark roast. Cacao nibs were the basic kind you can get from the brewing store. Only thing I would do differently would be slightly reduce the amount of coffee beans involved.

[@tommanning7337]

I can only imagine what your place smelled like while brewing, I bet it was awesome!!!! My favorite part of brewing I gotta say. Only if they had spray or candles that smelled like brewing, wait do they??? Man, if not that might be something to come up with and I want in lol! 🍺👍🏻👍🏻

[@TheApartmentBrewer]

Ha! Soon I'll launch my own brand of scented beer candles so you can experience that lol. Cheers Tom!

[@tommanning7337]

@@TheApartmentBrewer LOL 👍🏻🍺

[@lucidhoody4208]

When I grow up, I wanna know as much about the nuances of brewing as you do! (I'm 32...)

[@GavM]

Great vid. I’m Defs going to try your toasted oats idea to get that cookie character. Have you brewed with cinder toffee before? I’m planning on blow torching some and adding it to my 21L batch of 11.3% fermented out chocolate stout. How much to add though?? I’ve no idea! Any advice would be amazing. Love the channel by the way. Your honesty is great. Love how much detail you go into as well.

[@TheApartmentBrewer]

Its crazy the kind of flavor it gives, I highly recommend trying it out! I haven't brewed with toffee but that is a very interesting idea. Glad you are enjoying the channel!

[@mikes1430]

How much flavor did the toasted oats come through? (Sorry if I didn’t catch that). I also thought of doing toasted oats but found a few opinions on inter webs saying the toastiness was lost with the roasted malts.

[@TheApartmentBrewer]

They really make up most of the middle with an oatmeal cookie kind of flavor, semisweet, rich. There isn't a "toastiness" per se but it adds a lot of really pleasant fullness to the flavor

[@AlbeeSoaring]

I wonder what kind of result you might get with the omega Bananza yeast? Could it be a chocolatey banana stout?

[@jackhandy7237]

Great video as always! If I was going to brew this beer, would up see any problems if greatly reduced or eliminated the coffee beans from the recipe? I don’t like coffee or coffee flavor and so I was thinking of reducing the coffee down to 1 oz of beans or remove it all together.

[@TheApartmentBrewer]

You'd have a pretty rich stout with some vanilla and cookie character

[@jasonj.8748]

Probably gonna brew this next! How many ounces of vanilla extract would you use in place of the vanilla beans?

[@TheApartmentBrewer]

Depends on how much you like that flavor, I would recommend starting with a half ounce and then try going up from there

[@Peter-Southern-Victoria-Aust]

Hello from South East Australia, mid summer down here but I'll be brewing stout in the Autumn which is a bit over a Month away, I noticed you added the dark grains at the end of the mash, when I first started brewing all grain I used to add the dark grains with the rest of the mash at the beginning and then when I took a PH reading it was too low so panic set in and I then added Bi carb soda to try to raise the PH, not knowing what I was doing at the time, the PH would then go too high then I'd add acid to lower it again, the adding the dark grains at the end of the mash is the way to go with dark beers, thanks for the tip, Oh and did you keep that Irish Ale yeast in the fridge for a year? I reuse all my yeast and was told it goes off. Cheers 🍺

[@TheApartmentBrewer]

It is a great way to keep that mash pH under control and avoid all the headaches associated with that, plus then there's less aging time required as well! And yup, that yeast sat in a mason jar in the fridge the whole time!

[@beeroquoisnation]

My personal opinions concerning alternative fermentables or "seasonings" ought be kept to myself. However, I watched the video with the same captivation as your other presentations as a measure of respect for your investment of labor, and your comprehensive production. Very well done as we have come to expect. Cheers.

[@clevelandmortician3887]

I'm a Reinheitschebot brewer also

[@TheApartmentBrewer]

Glad you enjoyed it!

[@ericv00]

I have planned a "maple" stout using fenugreek and candy cap mushrooms.

[@TheApartmentBrewer]

Nice! Circle back and let us know how it turns out!

[@tonyc1782]

This looks amazing. Being in New England myself, we should do a collab. I've got the CH 20g 240v and a Spike CF 15 so we can do a 10g batch.

[@afhostie]

Kinda surprised you didn't use that English vacuum tap for this

[@TheApartmentBrewer]

I didn't build that system for a good year after this video came out, but that would have been cool!

[@glleon80517]

Hey Steve, awesome video! Did you just throw the coffee beans in whole and filtered them when you kegged or were they in a hop bag?

[@TheApartmentBrewer]

Thanks! I added all my ingredients in hop bags to keep things from getting clogged

[@glleon80517]

@@TheApartmentBrewer good to know, thanks Steve.

[@matthewchow4991]

Was wondering if you know anything about residual sugars and how they can be maintained in the finished beer

[@TheApartmentBrewer]

You get residual (unfermentable) sugars by including a large portion of specialty malts typically, and/or mashing at a higher temperature

[@matthewchow4991]

@@TheApartmentBrewer thanks your videos are great. You should start a brewpub one day.

[@craigtatton9062]

Love your videos! I mean no disrespect when I point out that maple syrup is really just a simple sugar. It will just ferment out leave no perceivable flavors behind. The beer sounds amazing however, now I want to brew it!

[@TheApartmentBrewer]

One can always hope. Just wanted to see for myself. I'll have to stabilize and backsweeten next time

[@filmscorefreak]

I wonder if there's a way to "invert" maple syrup so it keeps some of its sugar..?.i don't think i've heard of any of the pros doing that so it's probably not a thing. Anyway, nice stout you got there.

[@johnwhitney5316]

Did you put dark grains in later for a reason? Have you experimented with any more maple?

[@TheApartmentBrewer]

Yup, dark grains going in late gets you the color without the acrid roastiness

[@chrisgirardi2827]

My brew shop didn’t have the coffee malt ..closest they had was midnight wheat. Any suggestions for adding some coffee flavor w actual ground coffee?

[@TheApartmentBrewer]

Coffee malt doesn't add coffee flavor. Its more of an in between between brown malt and chocolate malt. Id use a brown malt

[@chrisgirardi2827]

@@TheApartmentBrewer gotcha sorry think I missed that you actually added coffee beans the first time I watched it. Almost done fermenting my batch now!

[@TheApartmentBrewer]

No worries, if you ever need it the complete recipe is in the video description

[@yazadtafti3224]

what was the pitch count of your yeast

[@Fennicillin]

QA23 yeast for wine is remarkable for retaining maple flavor even til dry. Don't know how it would behave as a beer though.

[@TheApartmentBrewer]

Interesting, I imagine it would be quite different than using beer yeast though.

[@19AKS58]

Do you think adding a spunding valve when you added maple syrup might have retained maple flavor?

[@TheApartmentBrewer]

I don't think so, I think its more related to the flavor completely fermenting out.

[@Rubio_Eric]

Brewing your ipl now! 🍻

[@TheApartmentBrewer]

Enjoy!

[@christopherhay3358]

I wonder if killing off the yeast and adding the maple syrup at kegging would work? Is that a thing people do?

[@TheApartmentBrewer]

That certainly is a thing people do, I didn't decide to go that route though really because I didn't want to put in the extra work

[@christopherhay3358]

@@TheApartmentBrewer fair enough. I suspose the danger is ending up with a syrupy beer also. BTW did I spot an explorer 2 on your wrist?

[@TheApartmentBrewer]

Thats another thing I was afraid of. Nope, I wish it was the real deal but its a Chinese homage to it, I don't have Rolex money!

[@FaanPret]

Planning to brew this. I'm thinking to remove the coffee though since I found that coffee kill all the other flavours .... there is no way to get chocolate aroma if you add coffee .....

[@TheApartmentBrewer]

Good luck!

[@FaanPret]

@@TheApartmentBrewer I brewed and carbonated my version. I removed the coffee beans and doubled the amount of cacao. Since maple syrup doesn't give you any maple flavour I used 14g of fenugreek during the last 5min of the boil. I still used the maple syrup for the abv. It is awesome. Chocolate maple bomb. This will be a a annual winter beer

[@Tab2120]

I never get the intended result with maple syrup. It just seems to thin my beer out.

[@TheApartmentBrewer]

Maybe try some maple extract or fenugreek next time?

[@batrastardly4574]

Be careful with Fenugreek! I used it in a brew years ago and ended up using way too much. I could find no info online and ended up with a horror show. It permanently stained my plastic fermenter and not even bleach could not get rid of the smell. This batch remains my only batch I've dumped and I still do a full-body cringe any time I hear the word "fenugreek". You are spot-on when you keep the coffee in whole bean form. Plenty of flavor w/o the astringency, bitterness, or color. Worth noting, using vodka provides primarily an alcohol-extraction method as opposed to a water-extraction method. Each provides varying degrees of extraction of the flavonoids and alkaloids present. I like the flavor balance I get from using both methods. My "secret" means to achieve this? I dry hop after high krausen when both alcohol and water are present. Last year I did a split batch of Kolsch and in one 5gl. bucket I dry-hopped with 3oz. of dark roasted whole coffee beans and 6oz. of cocoa nibs. One tasted exactly like a Kolsch and the other was nothing like a Kolsch. It tasted like a White Porter and people loved it. I don't like adding outside alcohol to my beer and find dry-hopping these ingredients works great. Thanks for another great video.

[@TheApartmentBrewer]

Good to know!

[@jspeir4799]

That pour footage was pure beer porn!

[@nickyp310]

How buzzed were you by sip 3 when you went in to describe the flavor? you just started blasting off anything that came to mind that's sweet... I lost it with 'kit kat'. :)

[@theulsterexpat]

I've done a coffee vanilla and chocolate stout before. Tried to age it for 6 months which backfired. The coffee went stale....

[@TheApartmentBrewer]

Sorry to hear about that! Hope you enjoyed some of it while it was fresh!

[@clevelandmortician3887]

Never a fan of a sweet beer but still a 👍

[@TheApartmentBrewer]

Thanks for watching anyway!

[@jaakkokarjalainen2589]

23:50 "Good amount of head is all you need" You betcha (Sorry I am being childish).

[@taybrews]

How do professional brewers add Vanilla? I'm guessing they can't add vodka to their beer.

[@TheApartmentBrewer]

Depends on the brewer. I've known some to add extracts, or use the bean paste that has been pasteurized via heat, sometimes steam

[@BroswithBeerandPants]

That was a ton of yeast.

[@TheApartmentBrewer]

Yup, with a high gravity beer like this and building up a starter from year old yeast I really didn't feel like messing around

[@mikofbm]

What do you think about toasting fenugreek seeds at the same time as the oats? This would certainly allow the oats to take on the taste and aroma of maple syrup given off by the seeds. I saw that a youtuber had good results toasting them in the oven to make an extract. kzbin.info/www/bejne/baiap2OGn6tnn6M

[@TheApartmentBrewer]

That is a very cool idea!

[@na1raz]

Fermentation for 3 weeks? The yeast will do their main job in 4 days. Ok, let it sit there for a week, but 2-3 weeks before making another step is waste of time IMO. Its not lager.