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Old 02-21-2010, 08:29 AM   #1
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Location: Fredericton New Brunswick
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Default Partial - Irish Cream Coffee Stout

Recipe Type: Partial Mash
Yeast: Nottingham
Yeast Starter: no
Additional Yeast or Yeast Starter: no
Batch Size (Gallons): 5
Original Gravity: 1.058
Final Gravity: 1.014
IBU: 52
Boiling Time (Minutes): 60
Color: Black
Primary Fermentation (# of Days & Temp): 21
Additional Fermentation: no
Secondary Fermentation (# of Days & Temp): 7
Tasting Notes: Beautiful Coffee aroma with smooth creamy tasting finish

2.3 kg Light LME
900 g Munich malt
340 g Crystal 20L
230 g Chocolate Malt
230 g Roasted Barley
85 g Irish Cream Coffee Beans
85 g Nothern brewer Hop Pellets (7%)
1 tsp Irish Moss

Include 85 g of ground coffee beans in the Mash with the malt. Mash for 60 minutes at 155f. All 85g of Northern Brewer boiled for 60 minutes

SG 1.058
FG 1.014
IBU 52
SRM 40

Makes a really smooth American style stout with a fairly moderate to strong coffee flavour and aroma, and smooth creamy finish from the coffee beans used. One of the best beers I have ever made. Pretty basic and easy to make. My efficiency making this was about 85% so adjust grain bill accordingly
On Deck...

Dark Belgian, Hobgoblin Clone

Dark Ale

Fruit Braggot, EdWort's Apfelwein, Coffee American Stout
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Old 11-27-2010, 06:36 PM   #2
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Location: winnipeg
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Made this last weekend, first partial mash! Been in the primary for 7 days now, F.G. now at 1.010, will rack to secondary today! Very excited to see how it turns out. Thanks for the recipe!
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