It takes more than a recipe to make a tasty brew. Register | Login

Joe' Coffee Stout Extract
Color
Stats
OG1.061
FG1.012
IBU35
ABV6.30 %
SRM46
BJCP Style
16B. Stout, Sweet Stout
Description
A sweet stout with some added coffee flavor (from the addition of 14 cups of strong coffee).
Submitted by jrbuch on 14-Jan-2010

Recipe Details
Tasting Notes Taste very similar to the cream and espresso stouts I have had that do not have the direct addition of coffee, but lots black patent or coffee malt. Its sweet, not too heavy, and too drinkable.
Awards
Boil Volume 2.00 gallons
Boil Time 60 minutes
Batch Size 5.00 gallons
Yeast Wyeast, 1099, Whitbread (75% app. attenuation)
Primary Fermentation 7
Secondary Fermentation 4
Other Fermentation
Procedure Steep the Grains. Add 1/2 the malt. Add hops @ 60. Add last hops. Add last 1/2 of malt. Pitch @ 70
  Style Comparison
  Low   High
OG 1.035 1.061 1.066
FG 1.010 1.012 1.022
IBU 20 35 40
SRM 46 35+
ABV 3 6.30 5.6
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
33.5 % 3.30 Light Malt Extract Syrup Munton's 16.8 2.0
33.5 % 3.30 Amber Malt Extract Syrup Munton's 17.8 9.0
12.7 % 1.25 Brown Sugar 8.4 2.0
5.1 % 0.50 American Roasted Barley 2.1 450.0
5.1 % 0.50 American Chocolate 2.2 350.0
5.1 % 0.50 American Crystal 120L 2.5 120.0
5.1 % 0.50 American Black Patent 2.1 500.0
  9.85     51.9  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
50.0 % 1.00 First Gold Pellet 7.5 7.5 50 0.038 28.4
50.0 % 1.00 First Gold Pellet 7.5 7.5 10 0.009 6.6
  2.00               35.0
Miscellaneous Ingredients
Weight/Units Name Notes
3/4 lb. Coffee Add to secondary