Shepherd's coffee stout
6 lbs Amber LME
1/2 lb. of Crystal 60L Malt
1/2 lb. of Black Roast Barley
1/4 lb. of Dextrose Malt
3 cups Dark roasted coffee
1 oz. Willamette hops 7%
1 oz. Sterling Hops 5%
Steep grains for 30 min at 150F in 1.5 gals water. Rinse grains with 1 gal of water heated to 160. Add Extract. Bring to boil, add 1oz. Willamette Hops. Boil 55 min. Add 1oz. Sterling hops for 5 min. Cool and add to 2.5 gals or pre-boiled water cooled to 75 degrees. Add 3 cups brewed coffee. Pitch yeast.
This really came into its own after being in bottles for 3 weeks.
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