Three Vice Stout
stout, coffee stout, extract
Source: Randy Veazey (firstname.lastname@example.org),
I've made two coffee stouts from extracts. Both were good but the
Three Vice Stout was the best (I used
a recipe from Guy McConnel from
the Cat's Meow as a basis). (Coffee, Chocolate and beer are the vices).
- 6.6 pounds of Stout extract (2 cans if using cans)
- 1/4 pound flaked barley
- 1/8 pound black patent malt
- 1/2 ounce Fuggles hops (bittering)
- 1/2 ounce Fuggles hops (flavoring)
- 4 ounces unsweetened chocolate
- 5 cups brewed coffee
- 1 package Wyeast #1084
- 3/4 cup brown sugar (priming)
Heat water to 160 degrees and steep barley and malt for 30 minutes.
Remove grains and heat to boiling. Add extact and coffee and return
to boil. Add bittering hops and boil 50 minutes. Add chocolate and
flavoring hops and boil for 10 minutes. Cool and pitch yeast (I used
a starter). Rack to secondary when active fermentation subsides.
Leave in secondary 3-4 weeks. When ready to bottle boil brown sugar
with pint of water to prime.