stout, dry stout, coffee, extract
Source: Stephen E. Hansen (hansen@gloworm.Stanford.EDU)
Issue #747, 10/24/91
The last couple of times I've left the bag of coffee beans and hops
until racking without over doing the coffee flavor. This cuts down on
the potential for contamination. We've been using a Sierra Nevada yeast
culture for the last few batches and it's been a very nice brew.
Prestarted Wyeast British Ale yeast has worked well also. Sierra Nevada
yeast culture is not terribly attenuative and the last batch was a bit
sweeter than I'd prefer. Next time I'll use Wyeast's Irish Stout Yeast
that Florian and others have recommended.
- 6 pounds, Dark Australian malt extract
- 1/2 pound, Dark Australian dry
- 1/3 pound, Coffee, whole bean (I use Peet's Costa Rican, a
fairly dark roast)
- 4 ounces, black patent malt
- 4 ounces, Flaked Barley
- 4 ounces, Medium Crystal malt
- 4 ounces, molasses
- 2 ounces, cascade (bittering) at 4.7 AAU
- 2/3 ounce, northern brewer (aromatic)
- Sierra Nevada yeast culture
Steep flaked barley and crystal malt for 50 minutes at 153 degrees. Boil
for 90 minutes. Add black patent malt and molasses at 45 minutes.
Bittering hops in thirds each 30 min. Fill a hops bag with the coffee
and aromatic hops and add to the hot wort just before chilling. If you
don't have a wort chiller you'd better wait until pitching. Remove the
bag after about 24 hours or when the fermentation is going strong,
whichever is longer. Rack to secondary once initial fermentation has
died down, about 5 to 6 days.
- O.G.: 1.049--1.051
- F.G.: 1.017--1.020
- Primary Ferment: 5--6 days at 55 degrees