kneemoe
Well-Known Member
Here's the recipe for the last stout i brewed, turned out even better than i hoped: nice head, great body, smooth and just a little bitter (maybe thats the coffee) - 5 gallon recipe
.333 lbs. Roasted barley
.333 lbs. Black Patent
.5 lbs Crystal malt
6.6 lbs. Dark LME (Cooper's)
1.5 ounces Fuggles - bittering
.5 ounces Fuggles - aroma
3 cups strong coffee (~16-18 ounces)
(I did this boil w/ about 2.5 gallons total)
Steep the grain at just under a roiling boil for 30 min & remove, i did a quick sparge to get more of the sugars out
Add all your extract and the bittering hops, boil for 45, add your aroma hops, boil for 2 and take it off heat.
I added the coffee just after topping it all off for volume.
pitched dry nothinham yeast
.333 lbs. Roasted barley
.333 lbs. Black Patent
.5 lbs Crystal malt
6.6 lbs. Dark LME (Cooper's)
1.5 ounces Fuggles - bittering
.5 ounces Fuggles - aroma
3 cups strong coffee (~16-18 ounces)
(I did this boil w/ about 2.5 gallons total)
Steep the grain at just under a roiling boil for 30 min & remove, i did a quick sparge to get more of the sugars out
Add all your extract and the bittering hops, boil for 45, add your aroma hops, boil for 2 and take it off heat.
I added the coffee just after topping it all off for volume.
pitched dry nothinham yeast
