- .5 lbs black patent malt
- .5 lbs roasted barley
- .5 lbs crystal malt 120 L
- .5 lbs chocolate malt
- 6 lbs Muntons extra dark dry malt extract
- 2 oz Pioneer
- 1 oz Bramling Cross
- 2 full pots strong-brewed Starbucks Espresso Roast coffee
- White Labs WLP023 Burton Ale Yeast
Steep grains at 160 degrees for 30 minutes, drain and remove. Bring “tea” to boil, add dry malt and Pioneer hops. Boil 55-60 minutes. Add Bramling Cross hops. Boil approximately 2 minutes. Remove from heat. Transfer to fermenting bucket. Add coffee and cold water to 5 gallons. Chill to 69 degrees, aerate and pitch yeast.
This beer is solid black and smells wonderfully floral with an obviously heavy nose of coffee. Initial gravity reading at 69 degrees prior to adding yeast was 1.061. This won’t be a strong (%ABV) stout, but should certainly be robust in flavor. I’m guessing it will land around 5.5% ABV.