Sort of.
We brewed a Stout. I took a sample today. It is a good dry(ish) stout. It does not really taste like we went above and beyond on the coffee, though.
Mostly, that is because we didn't. We did not add any coffee to this "coffee stout".
Personally, I like coffee stouts once and awhile. Read that to mean that I don't want to drink a whole 5 gallon keg (minus what I give away) of something that goes too overboard on extra coffee in a stout.
I have shared before that while at my local homebrew shop, I came across Simpson's Coffee Malt. It is positioned with other English malts that I thought would make for a good stout recipe.
Based on this discovery, Gnaughty Gnome (as you read Gnome in your head, please don't pronounce the G as silent. It is a hard G sound) and I came up with a recipe. If you want, you can look at it here:
So, the coffee in the name does not refer to actual coffee in the recipe. It refers to the coffee malt in the recipe. Based on my taste test today, it tastes wonderful, but not what you would expect with a real coffee stout.
In our case, this is a good thing.
You might consider us dishonest to have a "Coffee Stout" in our lineup with no coffee in it. I apologize if that upsets you. To make it up to you, next time you are at the SheppyBrew Brewery, the beer is on us. Can't beat free beer, can you?
Personally, I think the beer is tasting better the way we designed it anyway. I'm a homebrewer. It is stupid for me to make beers in any way other than how I think they will taste the best.
This beer is far from done. I don't even expect to keg this for a couple of weeks. I expect at serving time it will taste even better than this sample tasted today.
I'll be sure to let you know how it turns out. If not on this blog, absolutely on SheppyBrew.com and untappd and facebook and twitter.
Go Blackhawks!
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