stout, coffee, extract
Source: John W. Braue, III (firstname.lastname@example.org),
Yes, I have used coffee in stout, in amounts ranging from 1 to 8
ounces per 5 gallon batch. This was my latest effort (from my
Comments: this produced an intensely bitter (which I like, but
many don't) brew with a very subtle coffee flavor and aroma to
it. I had considerable difficulty in siphoning the brew to the
keg, which is still full of little bits of coffee grounds. The
point at which coffee is added makes a *considerable* difference in
the flavor; next time I go this route I may use the coffee as a "dry
hopping" agent before a secondary ferment.
- 6# Stone Mountain Brewery amber malt syrup
- 3# Geordie light DME
- 1# 10L crystal malt
- 8 oz. chocolate malt
- 2 oz. roasted barley
- 8 oz. Italian espresso beans
- 6 oz. Cascade hops (5.2% AA), bittering
- 1 oz. Cascade hops, flvaoring and aroma
- 15 g. Windsor dried ale yeast
Ground speciality malts and steeped in 1 1/2 gal. cold water.
Brought water up to temp and held at 150 - 160 deg F for 1/2
hour. Added extracts, brought to boil and added bittering hops.
Boiled for 1 hour. Added 1/2 oz. hops and ground coffee 10 minutes
before end of boil, added 1/2 oz hops at end of boil. OG 1.070.
Kegged 18 January 1996; FG 1.034 (estimated alcohol, 5.9% abv).
Tapped keg 25 February 1996.
- OG: 1070
- FG: 1034
- Alcohol: 5.9% abv