Beer Style: Dry Stout (13A)
Recipe Type: extract
Yield: 5 US gallons
I've made two coffee stouts from extracts. Both were good but the Three Vice Stout was the best (I used a recipe from Guy McConnel from the Cat's Meow as a basis). (Coffee, Chocolate and beer are the vices).
Heat water to 160 degrees and steep barley and malt for 30 minutes. Remove grains and heat to boiling. Add extact and coffee and return to boil. Add bittering hops and boil 50 minutes. Add chocolate and flavoring hops and boil for 10 minutes. Cool and pitch yeast (I used a starter). Rack to secondary when active fermentation subsides. Leave in secondary 3-4 weeks. When ready to bottle boil brown sugar with pint of water to prime.
Source: Randy Veazey