Untamed-PSG Collaboration Coffee Stout

A couple months ago, I was approached by my friends at the Palmetto Software Group to brew a beer for their company holiday party/customer appreciation gifts/general consumption. After an evening to tasting a variety of beers at Barley’s they settled on a stout.

But not just any stout. They wanted 20 gallons, so we had the option of adding a variety of flavors to the four 5-gallon carboys during secondary fermentation. We opted on one regular stout, one coffee, one chocolate, and one bourbon oak.

Now that the beer is finally ready, I brought the coffee variety to the Upstate Brewtopians meeting this past Saturday. It was greeted with an extremely position response, and I actually took home the honor of winning the beer-pendant-trophy thing.

The coffee stout was voted best among 20 entrants in the open competition, so I am very honored and proud of my beer. It’s the first award of any kind I’ve won for my homebrew.

The coffee stout was jet black with a very apparent coffee aroma. The coffee flavor was right on, not overpowering or harsh. I used a cold extraction technique to add the coffee to secondary, and I think it worked very well. I describe the steps for the cold extraction below.

What I found most intriguing about it was the additional flavors I tasted in the beer. It was nutty and chocolatey, and I even tasted some vanilla. Despite the high IBU, I didn’t get much in the way of hops or bitterness. The malt and coffee were well-balanced with the hops.

The body and mouthfeel were solid for a stout. Not nearly as thick as my mythical Troll’s Blood (more on that in the coming days), but substantial and satisfying. In the past I’ve had trouble with thin stouts, but I think I’ve found the cure: more grain. Don’t be scared.

I do believe this is one of my best efforts to date. Good flavor, good body, and everything was in balance. I hope PSG and their associates enjoy it as much as I do.

Here is the recipe for a 10-gallon all-grain batch:

12 lbs 2-row
10 lbs Munich
2 lbs Crystal-120
2 lbs Chocolate malt
2 lbs Black Patent malt

Single step infusion mash at 152 degrees for 60 minutes.

Hop Additions
60 min:
2 oz. U.S. Golding
2 oz. Northern Brewer
30 min:
2 oz. U.S. Golding
2 oz. Northern Brewer

Yeast: Wyeast 1084 Irish Ale

Cold coffee extraction (per 5-gallon carboy):

  1. Freshly grind 1/2 lb of coffee beans, preferably a medium roast.
  2. Put grounds and 24 oz. water into a sanitized container.
  3. Allow it to sit for 24 hours.
  4. Run the mixture through a coffee filter or fine strainer.
  5. Add the filtered coffee liquid to secondary.

Original Gravity: 1.070
Final Gravity: 1.021
ABV: 6.5%
IBU: 73
SRM: 50


About Brian

I like beer.
This entry was posted in Homebrew, Recipes and tagged , . Bookmark the permalink.

3 Responses to Untamed-PSG Collaboration Coffee Stout

  1. Steve says:

    It was mmm-mmm good!

  2. Hey Brian, why don’t you bottle some of that up and send it to Minnesota for Eric (Bearded) and me? It sure is cold up here and this might just do the trick.

    Sounds fantastic, should be (or already was) a hit at the holiday party!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s