Monday’s Brew: Coffee Stout

Coffee Stout:

Steeping Grains:

  • .5 lbs black patent malt
  • .5 lbs roasted barley
  • .5 lbs crystal malt 120 L
  • .5 lbs chocolate malt

Dry malt:

  • 6 lbs Muntons extra dark dry malt extract

Hops:

  • 2 oz Pioneer
  • 1 oz Bramling Cross

Adjunct:

  • 2 full pots strong-brewed Starbucks Espresso Roast coffee

Yeast:

  • 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.

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2 Responses to Monday’s Brew: Coffee Stout

  1. Angelos says:

    And hey, your air-lock cap is finally up. No bubbling yet, though.

    Dude, my primary is done…

  2. strayfarce says:

    *droooooooools* mmmmm beer.

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