Beer for Breakfast Stout
Coffee-Flavored Beer - All Grain
A bold coffee and chocolate infused stout.
- 9 lbs (4.08 kg) 2-Row Malt (2 °L)
- 1 lbs (0.45 kg) Crystal 60 (60 °L)
- 1 lbs (0.45 kg) Chocolate Malt (350 °L)
- 1 lbs (0.45 kg) Flaked Oats (1 °L)
- 1 lbs (0.45 kg) Milk Sugar (Lactose) (0 °L)
- After Boil
- 4 oz (113.4 g) Corn Sugar (Dextrose) (0 °L)
- 1 oz (28.35 g) Willamette Pellet 8.15% AA (Boil - 60 mins)
- 4 oz (113.4 g) Cocoa Powder (Boil - 15 mins)
- 24 fl oz (fluid ounce) (709.76 mL) Cold-brewed coffee (Secondary)
- 1 tsp (4.93 mL) Irish Moss (Boil - 15 mins)
- London Ale Yeast III (Wyeast 1318) (Liquid)
Infusion Step: Mash at 154 °F (68 °C) for 60 minutes.
Single infusion mash with 1.5 qt/lb ratio. Add the hops and lactose at the beginning of the boil. Dissolve cocoa powder in 2 cups of warm water and add with 15 mins left in the boil. Also add the irish moss.
Cold-brew coffee by soaking 1.25 oz of course ground coffee beans in 3 cups (24 fluid oz) of water at room temp over night. Add to secondary fermentor when transferring the beer after one week in the primary.
Corn sugar is used for bottle priming. Allow at least 2 weeks to carbonate and possibly more for aging.
Hold in primary fermentor for 7 days at 69 °F (21 °C).
Transfer to secondary fermentor for 14 days.
Allow to carbonate and age for 14 days.
If you started brewing this beer today you could be drinking it by Nov. 25, 2016. Start brewing this recipe.