I just recently kegged a breakfast stout, brewed about six weeks ago. The reason for deeming this the breakfast stout is because I used oats, maple syrup, and organic espresso in the recipe. The oats were steeped prior to the boil in order to add a fuller velvety mouthfeel. The maple syrup was added during secondary in hopes of imparting some maple notes. I knew I wanted to add espresso to this brew, but I wasn't sure how to go about it. After research various methods (cold extraction, steeping, etc.) I decided to add 3 oz. of cracked espresso beans to the secondary fermentation just 24 hours before kegging.
I brought some of this new libation into the office this week to get feedback from a group of folks that like their coffee. To my delight I think it was pretty well received. Everyone commented on the big fresh upfront espresso flavor. The one element of the brew that I don't think shines through is the maple. I only used 24 oz. and I have read that amounts up to a gallon are frequently needed in order to shine in a dark grain beverage such as a stout. The great thing about this brew is that despite the size of my average brew this one weighs in at a fairly modest 5.3% ABV, which should make it a good option for the upcoming tailgate season.
-HolzBrew
1 comment:
Next time try adding the syrup to the last 15-20 minutes of the boil. Think you'll get more maple flavor. Like the "dry hopped" coffee method. Do that for all my coffee stouts. Big coffee aroma and flavor. My next stout, an RIS, will have molasses and licorice root added to the boil. Hoping to get something along the lines of Deschute's The Abyss.
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