Choc-Coffee Stout

Discussion in 'Recipes for Feedback' started by Trialben, Jun 27, 2017.

  1. Trialben

    Trialben Well-Known Member

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    Yep it smelt great in the mash tun.

    Now how did you perceive the cocoa flavour? I added more nearly double the recipe suggestions and added coffee ground raw straight to primary
     
  2. jdwebb

    jdwebb Member

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    Don't grind the coffee beans, use whole beans and use a light roast or medium roast. Stay away from dark roasts, it will collide with the roastiness of the grains, and will give off that coffee bitter taste too. Light roasted coffee, the coffee flavor comes out unobstructed. My opinion only!
     
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  3. Trialben

    Trialben Well-Known Member

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    Cheers tasted a sample just before it was down to 1.018 from 1.064 ish it tasted nice and clean for starters i got hint of cocoa and bitterness but not a lot of coffee i might throw a shot or two in when i transfer to serving keg.
     
  4. Trialben

    Trialben Well-Known Member

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    Added an9ther 15g of ground coffee beans to primary this morning as coffee flavour i thought wasnt quite there.

    On the other hand i tasted again this arvo and its got me smiling from ear to ear exactly where i want it mouthfeel bitterness chocolate and coffee all well ballanced.

    I take my brew hat off to the man behind the recipie at www.bertusbrewery.com/recipes

    i cant wait to crash it keg and consume mmmm mmm cheers;).
     
  5. thehaze

    thehaze Active Member

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  6. Trialben

    Trialben Well-Known Member

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