Posts Tagged ‘oatmeal stout’

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.”

Tasted: Morning Mud

Thursday, March 17th, 2016

morning mud oatmeal stout

Morning Mud was my first attempt at home brewing an oatmeal stout. I have tasted this several times before reviewing. Per typical, the beer has changed as it has sat under pressure. I don’t want to wait much longer before giving a proper review…

Look: Pours opaque. Black like the night, the coffee added to the beer contributing to dense absence of light penetrating. Plump, billowing mocha colored foam tops the pour. Retention is average with minimal foam lasting to the end. As it recedes it give a sense of a creamy milkshake. Inviting. Lacing is thick and coating but amazingly recedes back quickly.

Aroma: Roast and coffee greet the nose quickly, even when the nose is not completely entrenched over the top of pint. Caramel and chocolate are light, coming about more as the beer warms.

Taste: Roast and coffee race up and down the sense. The coffee lingers in the finish with a late splash of bitterness. Chocolate and caramel are in the middle to give balance and complexity.

Drinkability: Medium body. Light carbonation. The low ABV sets the table to make this an easy to drink stout.

Overall: A solid offering. Good complexity in “smaller” stout from the varying ingredients. The coffee is a solid addition without muddying the overall beer. Would brew again with a touch more chocolate.

The coffee seems to be fading a bit quickly as I have tasted this several times before doing the official review. This write-up is about two months post brew day. Not a long time. It hasn’t oxidized yet. I will have to determine the reason and try again. Enjoy!

Useless fact: The Guinness Book of Records holds the record for being the book most often stolen from public libraries.