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
Ingredients
| 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 |
Procedures
- Perform mini-mash with 4 gallons of water and grains
- steep at 152-158ºF for 30 minutes
- Add extract
- Bring to a boil
- Add bittering hops and continue to boil
- Add Irish Moss as indicated
- Remove from heat
- Cool to 72ºF
- Transfer to primary fermenter
- Fill to desired level with cold water
- Oxygenate and pitch yeast
- 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
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