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Rossa Coffee Stout

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Rossa Coffee Stout

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Beer Style: Dry Stout  (13A)
Recipe Type: all-grain
Yield: 5 US gallons

Dry Stout


This stout is full-bodied, malty-rich which is well balanced with Santiam bittering hops, much like a Scottish Ale. The flavour profile highlites the coffee which I thought was very lucky on my part (I had no idea how much coffee to add or in what form). The end result was a porter coloured ale having 11.6 AAU and ~ 9% ABV and a rich, silky coffee taste. Next time I will add a little black patent for a deeper colour.


  • Grains: 7 lbs 2-row highly modified Canadian barley
  • 1 lb roasted barley
  • 1/2 lb flaked wheat
  • 1/2 lb chocolate malt
  • Hops: 2 oz Santiam pellett bittering hops (5.8% AA)
  • 1 tsp gypsum
  • Irish Moss
  • 3 heaping tbsp Qualita Rossa Italian Coffee, fine grind

Additional Instructions

Primary Ferment: 3 days
Secondary Ferment: 5-7 days

Beer Profile

Original Gravity: 1.072
Final Gravity: 1.006
Alcohol by Vol: 8.64%
Recipe Type: all-grain
Yield: 5.00 US Gallons

Click to Print Recipe


For 12 Litres Finished Beer:
Mash all of the grains, gypsum, with 12 L strike liqor at 76 Celcius. Mash should stabilize around 66 Celcius. Mash for 25-45 minutes until iodine test reveals total conversion. Sparge with up to 14 L of 77 Celcius water to yeild about 16 L wort. Boil for 1 hour, adding the 2 oz Santiam hops when a rolling boil is achieved. Immediately after boil add coffee and let steep for about 10 minutes. Chill wort to between 20-25 Celcius. Pour into primary (should have end volume of around 14 L.). Sprinkle 7 grams Coopers yeast on surface and ferment for three days bedore transferring to glass secondary. Ferment out (about 5-7 days) and bottle using corn sugar for conditioning. I tried my first bottle after about 2 1/2 weeks. The coffee flavour became a little more subtle as time passed, but was still clearly prominent.