Inductive (Coffee) Stout

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Inductive (Coffee) Stout
By hezron

I brewed this as a project for

Grain Bill:

12.5 lbs Maris Otter
2 lbs Old fasioned oatmeal
1 lb 80L Crystal
1 lb 40L Crystal
1 lb Roasted Barley
12 oz Black Patent
10 oz Chocolate
10 oz Special B
8 oz Carafa II
4 oz CaraWheat
2.5oz Peated

Hop around 80 IBU according to ProMash:

1 oz Chinook at 90 minutes
2 oz Northern Brewer at 45 minutes

Coffee, added to secondary: (see procedure below)

7oz Ancora New Guinea Kimel Plantation (not oily)
1oz Alterra French roast (oily)

1tsp star anise vodka. Soak star anise in vodka for a few weeks.

1. Mash in with 5 gallons of 132F water to hit 122F for 30 minutes.
2. Raise temperature to 150F for an hour.
3. Batch sparge, collecting 3.5 gallons from each batch.
4. Boil for 30 minutes without hops.
5. Add Chinook hops and start 90 minute timer.
6. Chill quickly, to around 65F. (go Wisconsin winters)
7. Pitch an ale yeast, I used a local brewpubs.

Now for the coffee that is added in secondary. I use cold extraction. First, crush the coffee to a rough grind. It should be similar to how you would make french press coffee. Then sanitize a 2L pitcher with a lid and have enough boiled and chilled, room temp water to fill it. Add around 8oz of coffee to the pitcher and cover with the water. Stir well, put in the fridge for 24 hours. Pour into sanitized french press a little bit at a time and press it. I ended up with 36oz of coffee extract.

I added 32oz of the extract to the 5 gallon batch.

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