Recipe: Coffee Stout

TYPE: All Grain

Recipe Specifications
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Batch Size: 5.50 gal
Boil Size: 6.62 gal
Estimated OG: 1.070 SG
Estimated Color: 32.0 SRM
Estimated IBU: 28.7 IBU
Brewhouse Efficiency: 88.00 %
Boil Time: 90 Minutes

Actual OG 1.070
FG 1.014
ABV 7.32%


Ingredients:
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Amount Item Type % or IBU
10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 81.63 %
1 lbs Coffee Malt (150.0 SRM) Grain 8.16 %
8.0 oz Chocolate Malt (350.0 SRM) Grain 4.08 %
8.0 oz Munich Malt (9.0 SRM) Grain 4.08 %
4.0 oz Carafa III (525.0 SRM) Grain 2.04 %

1.00 oz Cascade [6.00 %] (90 min) Hops 18.7 IBU
1.00 oz Williamette [4.50 %] (30 min) Hops 10.1 IBU

2 liter starter of wlp028 scottish ale

Total Grain Weight: 12.25 lb
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Step Time Name Description Step Temp
60 min Saccarification Add 18.38 qt of water at 166.2 F 156.0 F

Tasting notes:
fairly thick in body, when I racked to the secondary I had problems keeping the siphon it was so thick but after carbonation its a lot less syrupy.
It has a distinct roasted coffee scent and just a hint of the williamette hops.
It has a nice roasted taste without any astringency with a good malt backbone to balance the roast and hop bitterness.
Overall it has the classic qualities you would expect from a stout with just a little bit of coffee flavor and aroma.

The recipe was thrown together at the last minute but I'm very happy with the outcome, the only changes I plan to try next time are cutting back on the coffee malt and subbing fuggles for the williamette.