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Coffee Stout
Going after Red Hook Double Black Stout made with Starbucks Coffee
Brewer: | Heim's SudHaus | Email: | heimcs@email.com | |||||
Beer: | Coffee Stout | Style: | Irish Dry Stout | |||||
Type: | Extract w/grain | Size: | 5 gallons | |||||
Color: |
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Bitterness: | 23 IBU | |||||
OG: | 1.070 | FG: | 1.020 | |||||
Alcohol: | 6.5% v/v (5.1% w/w) | |||||||
Water: | Lake Superior's Finest | |||||||
Grain: | 8 oz. American crystal 40L 8 oz. American black patent 8 oz. Roasted barley |
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Steep: | Put grains into 1 gal cold water. Heat to 170°F and hold for 30 min. Place bags in a strainer and sparge with 170°F water into the brew pot |
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Boil: | 60 minutes | SG 1.117 | 3 gallons | |||||
6.6 lb. Dark malt extract 2 lb. Dark dry malt extract |
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Hops: | 2 oz. Fuggles (4.75% AA, 60 min.) 1 oz. Kent Goldings (5% AA, 15 min.) |
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Yeast: | White Labs Irish WLP004 propagated 2 days prior | |||||||
Log: | Brewed 14JAN00 OG 1.062 2ndary 21JAN00 SG 1.020 Put into a air-tight container : 8oz ground coffee w/ 1/2 gal water steep for 2 days, strain, heat to 200°F, cool, add at bttlg time BTTLD 26JAN00 FG 1.020 |
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Carbonation: | 1 1/4 C. DME | |||||||
Tasting: | Used Starbucks coffee. This brew exceeded my goals. If you like coffee this is a brew to try. |
Recipe posted 03/04/00.