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Wake Up and Go To Sleep Stout

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Wake Up and Go To Sleep Stout

back to search Back to Search  Style Details 

Beer Style: Dry Stout  (13A)
Recipe Type: extract
Yield: 5 US gallons

Dry Stout


Well, here's one that uses actual coffee grounds. I think it turned out rather well. I entered it in the Dixie Cup in Houston on October 14, 1995 and took first place in the Novelty Beer category, so I'm evidently not the only one who liked it.

I used Chocolate Cappucino because of my personal taste. That's what I drink so I knew I liked it. Any Coffee ground for espresso should work, but flavor will differ I'm sure with different flavors. I personally wouldn't use anything other than espresso (finer) ground, though. Also I used gourmet coffee from a local shop, so quality will vary depending on bean quality.


  • 4# Dark Malt Extract
  • 3# Light Malt Extract
  • 1/8# Roasted Barley
  • 1/8# Black Patent Mal
  • 1/4# Chocolate Malt
  • 1# Crystal Malt (90 lov)
  • 1.5 oz Northern Brewer Hop Pellets (Boiling)
  • 0.5 oz Willamette Hop Pellets (Finishing)
  • 2.5-3 cups Chocolate Cappucino (Espresso Ground)
  • 1 pkg Wyeast Irish Ale Yeast

Click to Print Recipe


Steep grains in 1.5 gal of water while bringing to a boil. Remove at boil. Add extracts and boiling hops. Add coffee grounds last 5-10 minutes of boil. Add finishing hops last 2-5 minutes of boil. Sparge into fermenter and pitch yeast when cool. Primary (Plastic in my case)-5 days. Secondary (Glass for me)-10 days. Bottle with 3/4 cup corn sugar and let age for about 4 weeks for best results.