Briess Recipe Database

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  • Coffee Stout

    Black Barley provides color and roasted/astringent notes overpowering the coffee.

    Type: Ale

    Style: Stout

    Batch Size: 5 gallons

    Recipe Type: Extract with grain

    Recipe Contributed By: Briess Technical Services Department


    Quantity Ingredient Comment Malt Style
    6.6 lbs CBW® Golden Light LME Extract, LME
    8 oz Caramel Malt 60L Caramel, Crystal
    4 oz Black Barley Roasted Barley
    1 tsp Irish Moss Boil 15 minutes
    1 oz Perle Hops (9% AA) Boil 60 minutes
    1 vial WLP002 English Ale Yeast
    1 pot Coffee Fresh brewed


    1. Perform mini-mash with 4 gallons of water and grains
    2. steep at 152-158ºF for 30 minutes
    3. Add extract
    4. Bring to a boil
    5. Add bittering hops and continue to boil
    6. Add Irish Moss as indicated
    7. Remove from heat
    8. Cool to 72ºF
    9. Transfer to primary fermenter
    10. Fill to desired level with cold water
    11. Oxygenate and pitch yeast
    12. After primary fermentation add one pot of fresh brewed chilled coffee

    Primary Fermentation: 10 days at 65-70ºF

    Secondary Fermentation: 4 day at 35ºF

    Fermentation Notes: Bottle condition

    Original Gravity: 1.052

    Final Gravity: 1.014

    Alcohol by Weight: 4%

    Alcohol by Volume: 5%

    IBU: 21

    Color: 30-35 SRM