Style: Coffee Stout
Grain: Vienna, Munich, Chocolate, Pale Chocolate, Roast Barley
Extra: cold brew concentrate coffee from Coffee Hound
Fermented with American ale yeast
Tasting notes: dark roast coffee, chocolate, pumpkin pie
Pair with: Hot Waffle, Lomito, the Gift of Bacon
This is another recipe I made once per year as a homebrewer for many years. Pumpkin spice is pervasive this time of year - many would say too pervasive - but you have to give credit where credit is due for the humble latte really bringing this flavor the forefront. For whatever reason, the combination of cinnamon, ginger, nutmeg, and roasted coffee just works, and it screams "autumn".
I'm a fan of craft coffee, having sampled quite possibly every brand of coffee you can get in the Quad Cities, as well as occasionally roasting my own beans - but I'm no expert. So if I'm going to make a coffee beer, I had to ask our neighborhood experts at Coffee Hound to help out. They happily obliged. Greg and I talked format and dosage and landed on about a gallon of cold brew concentrate per barrel of beer. The coffee is unmistakably there without going too acidic or too burnt.
As for the name - the shorthand in my notes for this recipe has always been "PSL Stout" (for Pumpkin Spice Latte). I messaged a homebrewer buddy about it once and he genuienly wondered why I was naming a beer after Paula Sands Live. I updated my notes, and this beer has been known simply as "Paula" ever since.