Beer Forum

After reading the BJCP guidelines for an Oatmeal Stout, I've noticed it references to Coffee in both aroma and flavor. Would it be a good idea to mess around with steeped coffee into secondary for competition purposes?

Jamil have you judged an Oatmeal Stout category? Does adding a little bit of coffee sound like a good idea?

I'll be totally dedicating 5 gallons of this 10 gallon batch to strictly coffee oatmeal stout, with a more overpowering coffee flavor than a comp would want.

The coffee character is very subtle, like in most beers with roasted grains. I would not add coffee. You'll get plenty from just adding the right amount of dark grains.

JB, in case you are wondering, I fully support Jamil's assessment.

Well done, Pope.

That's what I was assuming Jamil, thank you pope.

and thank you lord cooch... i mean gooch, for the confirmation.