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:	185 HCU		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
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
Boil:	60 minutes	SG 1.117	3 gallons
	6.6 lb. Dark malt extract 2 lb. Dark dry malt extract
Hops:	2 oz. Fuggles (4.75% AA, 60 min.) 1 oz. Kent Goldings (5% AA, 15 min.)
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
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.