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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



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

  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

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