Coffee Bean Stout

My best shot at a sweet coffee stout.

Brewer:	Ben Schy		Email:	benschy@gmail.com
URL:	http://www.beanblog.org
Beer:	Coffee Bean Stout		Style:	Sweet Stout
Type:	Extract w/grain		Size:	10.5 gallons
Color:	98 HCU (~35 SRM)		Bitterness:	15 IBU
OG:	1.058		FG:	1.020
Alcohol:	4.9% v/v (3.8% w/w)
Water:	Crushed campden tablets in all brewing water.
Grain:	1 lb. American crystal 120L 1 lb. American chocolate 8 oz. American black patent
Steep:	Steep the grains in the boil water from cold up to about about 160F as the kettle heats.
Boil:	60 minutes	SG 1.052	11.75 gallons
	6 lb. 10 oz. Dark malt extract 7 lb. 0 oz. Light dry malt extract 8 oz. Lactose
	Irish moss 15 minutes before end of boil.
Hops:	1.5 oz. Fuggles (4.75% AA, 60 min.) 1 oz. Fuggles (4.75% AA, 15 min.)
Yeast:	750 ml slurry of WLP002 from New Albanian Brewery in New Albany, IN.
Log:	Brewed December 4, 2005. Total time: 3 hours. Ferment around 65F until it nears the FG, then rack to secondary. 4 ounces of coarsly crushed medium roast coffee beans go into secondary. Keg and force carb.
Tasting:	Great coffee aroma, and nice roasty taste. Nice fine-bubbled head, but it fades after 5 minutes (oil in the coffee beans?). Slightly too sweet for me. Maybe I just don't like sweet stouts? Next time we attempt a coffee stout, we'll go a little dryer. Make a nice after-dinner beer. Goes suprisingly well with dessert.

Recipe posted 11/23/04.