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Coffee Stout
| Brewer: | slacker | Email: | - | |||||
| Beer: | Coffee Stout | Style: | Foreign-Style Stout | |||||
| Type: | Extract w/grain | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 24 IBU | |||||
| OG: | 1.058 | FG: | 1.010 | |||||
| Alcohol: | 6.2% v/v (4.9% w/w) | |||||||
| Water: | Ice Mountain Bottled water | |||||||
| Grain: | 8 oz. American crystal 90L 8 oz. American chocolate 8 oz. American black patent 8 oz. Roasted barley |
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| Steep: | Steep at 160°F for 30 min prior to boil. | |||||||
| Boil: | 60 minutes | SG 1.083 | 3.5 gallons | |||||
| 6.6 lb. Amber malt extract 8 oz. Brown sugar |
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| Boil Extract and Brown sugar for 60 minutes. Add Hops at beginning of boil. 1/4tsp Irish Moss & 1tsp WYeast Nutrient added with 15min remaining in boil. 8 Cups of regular brewed coffee added POST boil, when temp reaches 170°F. Strain coffee through three layers of paper filters to reduce oil content. | ||||||||
| Hops: | 2 oz. Fuggles (4.75% AA, 60 min.) | |||||||
| Yeast: | Wyeast VSS Rogue Pacman starter used. | |||||||
Recipe posted 11/25/06.
