Posts Tagged ‘loblolly oatmeal stout’

Tasted: Loblolly with Coffee

Sunday, February 24th, 2019

Nothing tastes better than a home brew: a beer that time, effort and thought went into creating with ones own hands.

Loblolly seems to have rounded out nicely in the keg. The coffee has really begun to compliment this beer, lending its best attributes. There is a mixture of coffee, roast, and chocolate on the nose and palate. The mash temperature and oats give a great sense of body and silky mouthfeel to a beer that is less than five percent alcohol. The bitterness is mellow allowing the roast, chocolate and coffee to leave traces long after the last sip…Just realized I didn’t review this the last time I made it. I thought I could off easy. Here goes:

Look: Dark brown to black. One-quarter glass of mocha foam covers. Great retention with the top frothing as it pulls back. Lacing is sporadic, sticky. Looks like a stout should in the glass.

Aroma: Earthy tones of coffee compliment roast and chocolate. The coffee is deep, hearty: the star but doesn’t clobber the sense.

Taste: follows the nose. Coffee, roast and chocolate create a generous trio. The finish carries the coffee and chocolate with a slight caramel sweet undertone.

Mouthfeel: Big body, aroma and flavor on such a small ABV beer. Good carbonation. Chewy.

Overall: I don’t make beers a second time, often, for myself, unless the wife likes them. This beer knocks it out of the park. I need to brew this on a regular basis.

This is not a difficult beer to brew but since I am not a coffee drinker I never have coffee on hand, let alone premium coffee. That aside this beer is going to be on tap at least twice a year. Enjoy

Fun fact: Lake Superior State University in Michigan offers a unicorn hunting license.

Home Brewed: Loblolly with Coffee

Monday, December 31st, 2018

Pre-brew day thoughts

The beautiful site and aroma of spent grains from brewing a stout.

This is my second time brewing Loblolly. Therefore I will keep this short and not get into the minutia of my thought process. Read that other brew day.

There is a very simple reasons why I brewed Loblolly again:

  • It was a great beer the first time around. The complexity and layer of flavors was great. I couldn’t have asked from more for my first full batch of coffee beer.
  • Loblolly was met with open arms and received a lot of “this is awesome” from the people who were brave enough to try it out.

Brewing Loblolly:

The decision to not change anything on brew day and throughout the process was due to the two factors above. Why change something that was met with great success. Change for change’s sake doesn’t agree with my logic mind. Therefore every, to the best of my ability as a home brewer, stayed the same as the first brew day and full process.

Note: after looking at the ingredients I used on brew day, the recipe changed slightly. I did not have C80 and Caramalt. I replaced the pound of those two combined malts with a pound of C60.

Adding the recipe here again as well as brew day numbers (they were a touch different). Enjoy!

Recipe for Loblolly Coffee Oatmeal Stout

General Information:
Brew Date: Monday, December 31, 2018
Day: overcast, rainy, @36*F
Recipe Type: All Grain
Yeast: S04
Yeast Starter: None
Batch Size (Gallons): 5.5
Original Gravity: 1.063/15.44*P
Finishing Gravity: 1.026/6.57*P
IBU: 42.9
Color: 36.3 SRM
Boiling Time (Minutes): 60
Conversion Efficiency: 78.83%
Alcohol by Volume: 4.86%
Apparent Attenuation: 57%
Calories per ounce: 213.6 per 12oz bottle
Primary Fermentation: 11 days @68*F

Grain Bill:
8.00 pounds Maris Otter
2.00 pounds Flaked Oats
1.00 pounds Roasted Barley
12.0 ounces Chocolate Malt
1.00 pounds Caramel 60L

Saccharification @156.9*F

Hop Bill:
1.00 ounces 2016 Magnum @60 minutes

1.0 tsp Irish Moss @15 minutes
1.0 tsp Yeast Nutrient @15 minutes
4.0 quarts of rice hulls


  • 2019-01-01 evening: @64.0*F, medium fermentation.
  • 2019-01-02 morning: @68.0*F, vigorous fermentation.
  • 2019-01-05 morning: placed 4 ounces of coffee in vodka to steep.
  • 2019-01-09 evening: added coffee juice to beer.
  • 2019-01-12: kegged.

Useless Fact: The metal part on a pencil is called a “ferrule.”

Brewed: Loblolly

Saturday, January 27th, 2018

loblolly coffee oatmeal stout boil

Loblolly coffee oatmeal stout came about as I am constantly bombarded by the great aromas of specialty coffees at work. I am not a coffee drinker though, I am an appreciative stalker of the fantastic aromas that I waft each and every day.

It made me think back to my coffee experiment a couple of years ago. I found in that experiment that I appreciated the 1.0 ounce per gallon of coffee version the best. I knew that I had to add approximately this amount of coffee to the beer post fermentation.

Formulating the recipe for with the Loblolly Coffee Oatmeal Stout

I had to figure the best way to get coffee in the beer. Two processes crossed my mind:

  • Rack the beer on top of coffee juice into secondary.
  • Using a funnel, pour the coffee juice directly into primary, post fermentation.

The first option requires an extra step, racking to secondary, that I didn’t want to do. Lazy. I have grown accustom to making NEIPAs, dry hopping directly in primary, therefore secondary is no longer an option I prefer. Still, I know that pouring the coffee juice into primary, post fermentation, could and would introduce oxygen into the beer.

The aforementioned coffee juice was created via a simple process:

  • I had the coffee ground “normal”. Not fine and not coarse.
  • Place a coffee filter (large) into a bowl that was plenty big.
  • Put the coffee inside the filter.
  • Fill the bowl with enough vodka to cover the coffee grounds. Note: take into account that the filter will soak up liquid until is is saturated.
  • Place a plastic bag on top of the cold steeped coffee juice.
  • Steep for a few days.

This is the basic process that I use for most steeping. The vodka doesn’t add flavor or aroma but kills any microbes that may be hiding in the ingredients that are used to make the juice additive.

I hope this beer comes out well. Enjoy!

Recipe for Loblolly Coffee Oatmeal Stout

General Information:
Brew Date: Sunday, December 31, 2017
Recipe Type: All Grain
Yeast: S-04, not hydrated
Yeast Starter: none
Batch Size (Gallons): 5.5
Original Gravity: 1.061
Finishing Gravity: 1.010
IBU: 59.7
Color: 3.8 SRM
Boiling Time (Minutes): 60
Brewhouse Efficiency: 61.55%
Alcohol by Volume: 5.12%
Calories per ounce: ~16.5
Primary Fermentation: start @62*F, slow rise for 3 days @70*F

Grain Bill:
8.00 pounds Maris Otter
2.00 pounds Flaked Oats
1.00 pounds Roasted Barley
10.0 ounces Chocolate Malt
0.50 pounds Caramel 80L
0.50 pounds Cara Malt

Saccharification @156.9*F

Hop Bill:
1.00 ounces 2015 Magnum @60 minutes

1.0 tsp Irish Moss @15 minutes
1.0 tsp Yeast Nutrient @15 minutes
4.0 quarts of rice hulls

loblolly oatmeal stout used big shoulders uganda coffee


  • 2018-01-27: @62.4*F, slow fermentation.
  • 2018-01-28 (morning): @60.9*F, faint fermentation.
  • 2018-01-28 (afternoon): @60.6*F, faint fermentation. Put on heat at 68.0*F.
  • 2018-01-29 (morning): @67.9*F, great fermentation.
  • 2018-01-29 (evening): @67.1*F, nary fermentation. Set heat at @70.0*F.
  • 2018-01-30 (evening): @70.1*F, fermentation finished.
  • 2018-02-04: took off heat.
  • 2018-02-07: @58.1*F, added juice from vodka and 4 ounces of coffee.
  • 2018-02-10: kegged.

Useless Fact: Standing anywhere in the state of Michigan a person is within 85 miles of one of the Great Lakes.