Coffee Stout

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Coffee Stout By emacgee This would technically be a collaborative effort between Hophead75 and myself. This recipe represents the version that I brewed.
6.6 lbs light LME 1 lb extra dark DME .5 lb roasted barley .5 lb chocolate malt .5 lb crystal 40 .25 lb cyrstal 60 .25 lb caraffa III 1 oz UK East Kent Golding @ 60 minutes .5 oz " " @ 30 minutes .5 oz " " @ 15 minutes .5 lb Organic ground Sumatran coffee

Steep grains and then stir in all of the malt extract. Once you get your boil going do the hop additions as scheduled. I pitched a quarter gallon starter of British Ale Yeast from Wyeast. I fermented it mostly in the 68-72 range and it developed a mild fruitiness as a result. I left it in the primary for a little over a week and then in the secondary for about two weeks. Then added the coffee two days before bottling. For the coffee addition I used Randy Mosher’s cold extraction method. Take the .5 lb of grounds and soak them in 24 oz of water in a fridge for 24 hours. Then strain the coffee and add it to the secondary. Bottle and let sit for two weeks. Mine has been improving consistently . Note: I would try and use less priming sugar because it ended up a little crisp. Also may add more unfermentables or oats for a bigger mouthfeel. Otherwise the coffee character turned out fantastic.

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