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Coffee Stout

Going after Red Hook Double Black Stout made with Starbucks Coffee

Brewer: Heim's SudHaus Email: heimcs@email.com
Beer: Coffee Stout Style: Irish Dry Stout
Type: Extract w/grain Size: 5 gallons
Color:
185 HCU
Bitterness: 23 IBU
OG: 1.070 FG: 1.020
Alcohol: 6.5% v/v (5.1% w/w)
Water: Lake Superior's Finest
Grain: 8 oz. American crystal 40L
8 oz. American black patent
8 oz. Roasted barley
Steep: Put grains into 1 gal cold water. Heat to 170°F
and hold for 30 min. Place bags in a strainer and sparge with 170°F
water into the brew pot
Boil: 60 minutes SG 1.117 3 gallons
6.6 lb. Dark malt extract
2 lb. Dark dry malt extract
Hops: 2 oz. Fuggles (4.75% AA, 60 min.)
1 oz. Kent Goldings (5% AA, 15 min.)
Yeast: White Labs Irish WLP004 propagated 2 days prior
Log: Brewed 14JAN00 OG 1.062
2ndary 21JAN00 SG 1.020
Put into a air-tight container : 8oz ground coffee w/ 1/2 gal water
steep for 2 days, strain, heat to 200°F, cool, add at bttlg time
BTTLD 26JAN00 FG 1.020
Carbonation: 1 1/4 C. DME
Tasting: Used Starbucks coffee. This brew exceeded my goals. If you like
coffee this is a brew to try.

Recipe posted 03/04/00.