Coffee Stout

American-Style Stout - All Grain

Recipe Description

A stout with coffee, duh.

  • Batch Size: 5 gal (18.9 L)
  • Boil Size: 6.5 gal (24.6 L)
  • Boil Time: 60 mins

Ingredients

  • Grains/Fermentables
  • 10 lbs (4.54 kg) 2-Row Malt (2 °L)
  • 1.5 lbs (0.68 kg) Chocolate Malt (350 °L)
  • 0.5 lbs (0.23 kg) Midnight Wheat (550 °L)
  • 0.5 lbs (0.23 kg) Crystal 30 (30 °L)
  • Hops
  • 0.5 oz (14.17 g) Hallertauer Magnum Pellet 14.5% AA (Boil - 60 mins)
  • 0.5 oz (14.17 g) Hallertauer Magnum Pellet 14.5% AA (Boil - 10 mins)
  • 0.5 oz (14.17 g) Mount Hood Pellet 6.5% AA (Boil - 5 mins)
  • 0.5 oz (14.17 g) Mount Hood Pellet 6.5% AA (Boil - 5 mins)
  • Miscellaneous
  • 5 oz (141.75 g) Coffee (Secondary)
  • Yeast
  • California Ale Yeast (Whitelabs WLP001) (Liquid)

Directions

Infusion Step: Mash at 152 °F (67 °C) with 4.6 gal (17.41 L) of water for 60 minutes.

Recommended Sparge: 160 °F (71 °C)

Don't fuck up

Hold in primary fermentor for 7 days at 65 °F (18 °C).

Transfer to secondary fermentor for 7 days at 40 °F (4 °C).

If you started brewing this beer today you could be drinking it by June 26, 2018. Start brewing this recipe.