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Fig Mocha Stout

I've often enjoyed the Turkish Fig bread that is made with the addition of expresso coffee. It a bread that works well with sweet or savory accompanyments, like dark chocolate or soft cheese.

Therefore i wanted to brew a beer that could also work well savory or sweet foods based on this. I've found darker beers lend themselves more to mixing savory and sweet (although i've seen some great dessert with IPA matches, so its by no means a rule). Therefore i went with a base beer of an Oatmeal Stout i'd brewed before. To bring in the elements of Fig and Coffee i had to work out the best way to add these adjuncts and also where/when in the process.

For the figs i decided to go with caramelised fresh figs. Dried figs were simply too sweet, but i found that by sprinkling some brown sugar on fresh figs and flash frying brought out more of the flavour. Not wanting to introduce fruit born bacteria i elected to throw them in with 5 minutes left in the boil.

The coffee was more of a challenge. There are lots of coffee varieties to try and also lots of methods for extracting a brew and adding it to the batch. For selecting the beans i inlisted the help of my local coffee roaster, explained what i was planning and then sat down to cup some coffee to get teh right flavour profile. I also had to ensure the beans had a low oil content or it would not enable teh beer to hold its head.

I settled on a blend the roasters called "Super Mocha". A strong base with chocolate tones that would work well with the base beer but not compete with the figs. When to add it came down to not wanting to extact too much coffee bitterness, and with only a 23l batch at risk i decided on cracking the beans in a morter and pestal to increase surface area and adding in a muslin bag in secondary.

I also added a bit of toasted coconut flakes at the same time for a slight roasted fruit/nut note - This was very subtle in the finished beer.

As i don't like waste after brew day i took some of the spent grain and made cookies with some added oats, seen here with my IPA. The rest went to a neigbours chooks.

Estimated OG: 1.061 SG

Estimated Color: 90.1 EBC

Estimated IBU: 32.1 IBUs

Ingredients:

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Amt                   Name                                     Type          #        %/IBU         

5.00 kg               Pale Malt, Maris Otter (5.9 EBC)         Grain         1        72.6 %        

0.75 kg               Oats, Flaked (2.0 EBC)                   Grain         2        10.9 %        

0.38 kg               Chocolate Malt (Joe White) (750.6 EBC)   Grain         3        5.5 %         

0.38 kg               Crystal, Dark (Joe White) (216.7 EBC)    Grain         4        5.5 %         

0.38 kg               Roasted Barley (Joe White) (1398.7 EBC)  Grain         5        5.5 %         

20.00 g               Magnum [14.00 %] - Boil 60.0 min         Hop           6        25.7 IBUs     

35.00 g               Willamette [5.50 %] - Boil 10.0 min      Hop           7        6.4 IBUs      

100.00 g              Caramalised Figs (Boil 5.0 mins)        Other         8        -             

1.0 pkg               London Ale (White Labs #WLP013) [35.49 m Yeast         9        -             

100.00 g              Coffee (Secondary 7.0 days)              Spice         10       -             

30.00 g               Toasted Coconut (Secondary 7.0 days)     Spice         11       -   

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