Udderly Joltin' Coffee Stout

I wanted to make a coffee stout that was relatively light and drinkable for the summer.
This is the first recipe I've been proud enough of to post publicly. I made 3 double-
strength 22 oz pots of French press coffee using Kenya AA, reduced slightly, cooled
and added to secondary.

I indicated cane sugar in the recipe; don't use this! That was an artifice to get gravities
right. Add 8 oz. lactose to the boil to add a little body and sweetness to the
finished product.

Brewer:	Greg Garstka		Email:	gl110197@yahoo.com
Beer:	Udderly Joltin' Coffee Stout		Style:	Sweet Stout
Type:	Partial mash		Size:	5 gallons
Color:	148 HCU (~46 SRM)		Bitterness:	10 IBU
OG:	1.064		FG:	1.019
Alcohol:	5.8% v/v (4.6% w/w)
Water:	Added 1/4 tsp gypsum to the mash water.
Grain:	2 lb. American 2-row 1 lb. American crystal 120L 8 oz. American chocolate 8 oz. American black patent 5 oz. Roasted barley
Mash:	59% efficiency
	Used a fairly primitive mashing technique, pot on the stove with blanket, large strainer and a ladle for lautering.
Boil:	60 minutes	SG 1.107	3 gallons
	3.3 lb. Light malt extract 2 lb. Light dry malt extract 0.5 lb. Cane sugar
	Add extracts and lactose (NOT cane sugar as indicated above!) to boil.
Hops:	0.8 oz. Kent Goldings (5.6% AA, 60 min.)
Yeast:	Used White Labs WLP005, British Ale Yeast. Pitch directly into primary.
Log:	Racked to secondary after 1 week and added coffee. Gravity was already 1.020 at this point.
Tasting:	This pretty much hit the nail on the head. The coffee adds some bitterness, and the nose has a strong coffee aroma, without being overpowering. My wife, not a beer aficianado, loves it. The only problem is that the coffee oils inhibit head formation. Could try filtering coffee through a paper filter next time. There will definitely be a next time for me, probably as an all-grain recipe.

Recipe posted 07/20/04.