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


6.6 lbs - CBW® Golden Light LME
8 oz - Caramel Malt 60L
4 oz - Black 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


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