Nilla Latte Golden Stout
- Ryan
- Aug 26, 2024
- 2 min read
Updated: Aug 27, 2024
Golden Stout
This Golden Stout (or Blonde Stout) is a beer infused with freshly roasted coffee. It has no dark roasted malts that you'd typically find in a stout. Instead, coffee is infused into the beer to give a roasty character all while maintaining its golden appearance. Surprisingly, the coffee flavor is subtle— it’s more of a mocha/vanilla combo rightfully named “Nilla Latte”. It’s a smooth, easy-drinking, golden-colored beer with medium-roast coffee beans.
BREW SPECS
BATCH SIZE | 5 gal (18.9 L) |
ORIGINAL GRAVITY (O.G.) | 1.067 |
FINAL GRAVITY (F.G.) | 1.023 |
ABV % | 5.9 |
IBU | 21 |
GRAIN BILL
GRAIN/ADJUNCT | WEIGHT (lb) | MASS (kg) |
Maris Otter | 8.8 | 3.9 |
Golden naked oats | 0.75 | 0.34 |
Flaked oats | 1.25 | 0.57 |
Lactose | 1 | 0.45 |
HOP BILL
HOP | DURATION (m) | WEIGHT (oz) | MASS (g) |
East Kent Goldings | 60 | 1.3 | 37 |
YEAST
BRAND | VARIETY | VOL (mL) |
White Labs | Irish Ale | 70 |
PROCESS
MASH | BOIL | FERMENTATION |
45 min. | 60 min. | 7-10 days |
152°F (67°C) | | 67°F (19°C) |
NOTES
Mash at 152°F (67°C) for 45 minutes, then raise to 168°F (76°C) for 10 minutes for mash out.
Lauter to the boil kettle for about 45-60 minutes, then boil for 1 hour.
Whirlpool for 5 minutes and let rest for 10 minutes before knock out.
Chill to 65°F (18°C) and pitch yeast. Let the tank rise to 67°F (19°C).
COFFEE INFUSION:
After fermentation, add 3 oz (85g) of whole bean medium-roast coffee to a sanitized nylon mesh bag. I prefer to boil the bag in water instead of soaking it in sanitizer.
Submerge the coffee bag in the fermenter, but tie/hook it so that it can easily be removed.
Remove the coffee bag after 24-48 hours, or when the beer reaches your desired flavor profile. I like to take a sample every 12 hours or so to see how it’s progressing.
Add 1 fl oz (30 mL) vanilla extract to keg when racking.
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