Coopers Irish Stout tweaks

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Burtie

Burtie

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Hi,

Going to brew a Coopers Irish Stout soon and considering adding Turkish Coffee or chillies.

I've some very good Turkish coffee and was wondering if I could use it 1:1 as a replacement for the 3 or 4 espressos? Would I need to filter the 'bits', could they 'go off' if added to the fermenter or is it probably just better using espresso?

Alternative is to make a chilli stout but concerned I'd give it too much kick or not enough .
 
I also add coffee to my Coopers Irish Stouts. My way is to add 4 cups of espresso coffee from dark roast Italian coffee from my coffee machine to the FV at the start of the primary. That gives it a subtle coffee taste. I have also read on here of folks doing cold bean steeps, adding filter coffee, and cafetiere coffee. It seems to be personal choice.
There are good reviews of the Coopers stout kits here, and these contain other recipe ideas. I add coffee, dark DME, dark muscavodo sugar, golden syrup and recently chocolate malt to mine and brew short.
http://www.thehomebrewforum.co.uk/sh...ad.php?t=17817
http://www.thehomebrewforum.co.uk/sh...ad.php?t=17818
 
Thanks.. I've DME and Muscovado ready for the additional enhancer.. Will remember to add the DME after the water as last time my LME clumped a bit in the hotter solution.

Some members mention the oils in coffee so I was wondering if Turkish Coffee (although boiled for 6 minutes) wouldn't be suited as it has sediment.. Has a lovely nutty taste though...
 
Burtie said:
Thanks.. I've DME and Muscovado ready for the additional enhancer.. Will remember to add the DME after the water as last time my LME clumped a bit in the hotter solution.
Some members mention the oils in coffee so I was wondering if Turkish Coffee (although boiled for 6 minutes) wouldn't be suited as it has sediment.. Has a lovely nutty taste though...
Click to expand...
Go carefully with the muscavado, unless its the light stuff. Too much, and like using black treacle, you will end up with a dominant taste. I use about 120g dark and you can just taste it and that's what suits me.
I believe all coffee beans have oils in them. I assume the longer the roast the smaller the oil content of the finished product. Not sure where Turkish coffee beans sit in that. But I've not noticed a problem with oils, but I serve from a PB which dispenses a creamy head, and only use a relatively small amount of coffee. And I wouldn't be concerned about coffee sediment since that will just sink to the bottom of the FV with the rest of the trub, assuming you add your coffee at the beginning (just like my chocolate malt bits which don't get removed as I filter the steep liquid as it goes into the wort).
 
Thanks for the advice on Muscovado was going to add a 500g bag as I only have 500g of DME..

I'll use the Turkish Coffee then..I've also a filter I use when syphoning as I'm also intending to use a PB for this as I don't have many bottles and my last kit Stout served from a bottle had a disappointing head..
 
Burtie said:
Thanks for the advice on Muscovado was going to add a 500g bag as I only have 500g of DME..

I'll use the Turkish Coffee then..

I'm also intending to use a PB for this as I don't have many bottles and my last kit Stout served from a bottle had a disappointing head..
Click to expand...
You can offset the use of muscavado sugar with golden syrup. So if you wanted to be more cautious you could, say, use 200g muscavado and 300g golden syrup. GS in squeezy bottles is best since you can measure it out better. And GS is partially inverted sugar and brings its own subtle taste to the stout and I and others use it in homebrewing.
 

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