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Coffee Stout

Brewer: slacker Email: -
Beer: Coffee Stout Style: Foreign-Style Stout
Type: Extract w/grain Size: 5 gallons
Color:
164 HCU (~49 SRM)
Bitterness: 24 IBU
OG: 1.058 FG: 1.010
Alcohol: 6.2% v/v (4.9% w/w)
Water: Ice Mountain Bottled water
Grain: 8 oz. American crystal 90L
8 oz. American chocolate
8 oz. American black patent
8 oz. Roasted barley
Steep: Steep at 160°F for 30 min prior to boil.
Boil: 60 minutes SG 1.083 3.5 gallons
6.6 lb. Amber malt extract
8 oz. Brown sugar
Boil Extract and Brown sugar for 60 minutes. Add Hops at beginning of boil. 1/4tsp Irish Moss & 1tsp WYeast Nutrient added with 15min remaining in boil. 8 Cups of regular brewed coffee added POST boil, when temp reaches 170°F. Strain coffee through three layers of paper filters to reduce oil content.
Hops: 2 oz. Fuggles (4.75% AA, 60 min.)
Yeast: Wyeast VSS Rogue Pacman starter used.

Recipe posted 11/25/06.