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Cafe au Lait Stout

Milk Stout with Coffee

Brewer: Greg Beron Email: gberon@yahoo.com
Beer: Cafe au Lait Stout Style: Sweet Stout
Type: Extract w/grain Size: 5 gallons
Color:
127 HCU (~41 SRM)
Bitterness: 29 IBU
OG: 1.054 FG: 1.017
Alcohol: 4.8% v/v (3.8% w/w)
Water: Add 2-1/2 tsp. CaCO3
Grain: 4 oz. British crystal 70-80L
4 oz. British crystal 95-115L
6 oz. American chocolate
10 oz. American black patent
8 oz. Flaked barley
2 oz. Roasted barley
Steep: Steep all grains for 30 minutes in 1.5 gallons of 160° water using a grain bag.
Boil: 75 minutes SG 1.077 3.5 gallons
6 lb. Munich malt extract
Whirlfloc or Irish Moss at 20 minutes
Add 1 quart of double-filtered strong coffee at 0 minutes
Hops: 1.5 oz. Kent Goldings (7.2% AA, 60 min.)
Yeast: Irish Ale yeast
Carbonation: Prime with 2/3 cup of dextrose
Also add 12 oz. of lactose for sweetness
Tasting: Came out a bit light in color (increase Roast Barley to 4 oz.?) but flavor was just what I was shooting for. Competition results remain to be seen but was well received at Big Brew club brew.

Recipe posted 04/28/02.