×
AD BLOCKER DETECTED:

We provide beer recipes and other content to you for free. Instead of charging you, we charge our advertisers. Without ads, we will not survive. Beerrecipes.org has been supporting homebrewers since 2002 with quality beer recipes, style guides and other content. Please help us continue by switching off your ad blocker. Learn more...

Whitelist Beerrecipes

For the best experience, Login or Register for more features.  Favorites, write reviews, get notifications of new recipes, and more.

Log in or Register

Coffee Stout 2

back to search Back to Search  Style Details 

Coffee Stout 2

back to search Back to Search  Style Details 
5 Star Rating
4.0 stars based on 3 votes
No reviews
Vote or Review

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

Dry Stout

Description:

Yes, I have used coffee in stout, in amounts ranging from 1 to 8 ounces per 5 gallon batch. This was my latest effort (from my brewing log).

Comments: this produced an intensely bitter (which I like, but many don't) brew with a very subtle coffee flavor and aroma to it. I had considerable difficulty in siphoning the brew to the keg, which is still full of little bits of coffee grounds. The point at which coffee is added makes a *considerable* difference in the flavor; next time I go this route I may use the coffee as a "dry hopping" agent before a secondary ferment.

Ingredients:

  • 6# Stone Mountain Brewery amber malt syrup
  • 3# Geordie light DME
  • 1# 10L crystal malt
  • 8 oz. chocolate malt
  • 2 oz. roasted barley
  • 8 oz. Italian espresso beans
  • 6 oz. Cascade hops (5.2% AA), bittering
  • 1 oz. Cascade hops, flvaoring and aroma
  • 15 g. Windsor dried ale yeast

Click to Print Recipe

Procedure:

Ground speciality malts and steeped in 1 1/2 gal. cold water. Brought water up to temp and held at 150 - 160 deg F for 1/2 hour. Added extracts, brought to boil and added bittering hops. Boiled for 1 hour. Added 1/2 oz. hops and ground coffee 10 minutes before end of boil, added 1/2 oz hops at end of boil. OG 1.070. Kegged 18 January 1996; FG 1.034 (estimated alcohol, 5.9% abv). Tapped keg 25 February 1996.

Source:

spacer