American Stout Double Barrel Coffe Stout

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sirsloop

Well-Known Member
Joined
Jun 12, 2006
Messages
2,587
Reaction score
26
Location
South River, NJ
Recipe Type
Extract
Yeast
Nottinghams
Yeast Starter
no
Batch Size (Gallons)
5
Original Gravity
1.055
Final Gravity
1.016
Boiling Time (Minutes)
60
Color
BLACK
Primary Fermentation (# of Days & Temp)
10 @ 68°F
Secondary Fermentation (# of Days & Temp)
10 @ 68°F
Ingredients:
7lbs Dark Malt Extract
3/4lbs Roasted Barley - steeped at 160° for 20 minutes
1oz Chinook hops 60min
1tsp Irish Moss
1lbs Expresso Coffee – dump finely ground coffee right into the wort at flame out. I like the vacuum "bricks" of expresso you get at the store...they are cheaper than starbucks/dunkin coffee.

aka - BUZZ BEER (and scored a 37 at a recent BJCP event)
 
I usually strain the wort after it's cooled some before putting it in the carboy. I'd imagine it would get the coffee grains out.
 
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