Coffee Stout

Classification: stout, coffee, extract

Source: John W. Braue, III (braue@ratsnest.win.net), a.b., 3/8/96

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 brewing log).

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.

Ingredients:

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

Procedure:

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.

Specifics:

OG: 1070
FG: 1034
Alcohol: 5.9% abv