- - Coffee Stout
||01-06-2013 03:48 AM
8.5# Pale Malt 2-row
1# Roasted Barley (470srm)
.5# Caramel/crystal 80
2oz E.K. Golding @ 60 min (5.6%) Leaf
5 oz Starbucks Dark Espresso Roast Cold brew
Mash at 150 for 75 Minutes @ 1.5qt/pd
Sparge for an 8.35 gal boil
I don't secondary, so I left the beer in the primary for at least 3 weeks.
Cold brew the coffee for 24 hours at room temperature. Add the coffee to the keg/secondary and let mix for at least 2 days before carbonating.
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