Coffee Bean Stout

My best shot at a sweet coffee stout.

Brewer: Ben Schy Email: benschy@gmail.com
URL: http://www.beanblog.org
Beer: Coffee Bean Stout Style: Sweet Stout
Type: Extract w/grain Size: 10.5 gallons
Color:
98 HCU (~35 SRM)
Bitterness: 15 IBU
OG: 1.058 FG: 1.020
Alcohol: 4.9% v/v (3.8% w/w)
Water: Crushed campden tablets in all brewing water.
Grain: 1 lb. American crystal 120L
1 lb. American chocolate
8 oz. American black patent
Steep: Steep the grains in the boil water from cold up to about about 160F as the kettle heats.
Boil: 60 minutes SG 1.052 11.75 gallons
6 lb. 10 oz. Dark malt extract
7 lb. 0 oz. Light dry malt extract
8 oz. Lactose
Irish moss 15 minutes before end of boil.
Hops: 1.5 oz. Fuggles (4.75% AA, 60 min.)
1 oz. Fuggles (4.75% AA, 15 min.)
Yeast: 750 ml slurry of WLP002 from New Albanian Brewery in New Albany, IN.
Log: Brewed December 4, 2005. Total time: 3 hours.
Ferment around 65F until it nears the FG, then rack to secondary.
4 ounces of coarsly crushed medium roast coffee beans go into secondary.
Keg and force carb.
Tasting: Great coffee aroma, and nice roasty taste. Nice fine-bubbled head, but it fades after 5 minutes (oil in the coffee beans?). Slightly too sweet for me. Maybe I just don't like sweet stouts? Next time we attempt a coffee stout, we'll go a little dryer.

Make a nice after-dinner beer. Goes suprisingly well with dessert.

Recipe posted 11/23/04.