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Old 11-12-2008, 02:07 PM   #1
DubbelDach
 
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Apr 2008
Lancaster, PA
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Here's the recipe I plan on brewing this weekend... Note my efficiency setting. I am getting my own mill soon, the one at the LHBS sucks.

Thoughts? I am going to cold brew coffee and add to secondary. Chinook might be a better stout hop, but I have TONS of Centennial at home.

Coffee Stout
November 16, 2008


Stout
Dry Stout
All Grain
5 gal.
Volume Boiled 6.5 gal.
Mash Efficiency 54 %
Total Grain/Extract 13.00 lbs.
Total Hops 1.0 oz.

9 lbs. American 2-row
1 lbs. American Chocolate Malt
1 lbs. American Black Patent
1 lbs. Roasted Barley
1 lbs. Oats Flaked
1 oz. Centennial (Whole, 10.00 %AA) boiled 60 min.
Yeast : Safale S-05 Top Quality Ale Yeast

Original Gravity 1.045
Terminal Gravity 1.009
Color 39.67 °SRM
Bitterness 41.4 IBU
Alcohol (%volume) 4.7 %
100 % overall

 
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Old 11-12-2008, 02:14 PM   #2
Ridge Runner
 
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Mar 2007
Florence, KY
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Sounds delicious. Filtering cold brewed coffee was a PITA for me. I ran it through a coffee filter and it took about 45 mins to filter a .5 gal. of java. I had to continuosly stir with a spoon. That being said my Longwinded Stout(Choco, coffee, oatmeal) was really a great brew. If I could figure out a better way to filter I'd do it again.

 
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Old 11-12-2008, 03:42 PM   #3
svraines
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Feb 2008
Madison, WI
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That is a lot of dark roasted malts for an average gravity beer, plus you are adding more roasted flavors with the coffee addition. You can still use a mix of the three malts, but I would cut back to 1.25-1.5 lbs. I would keep the whole pound of roasted barley and decrease the choco and black patent. Toss is a little more 2-row to keep your gravity where you want it with your system.
__________________
Fermenting: Traditional Bock, Belgian Dark Strong
Conditioning: Munich Dunkel, Belgian Amber
Drinking: Baltic Porter, O-fest, Drought Stout, English Summer Ale

 
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Old 11-12-2008, 08:46 PM   #4
DubbelDach
 
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Lancaster, PA
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10 lbs. American 2-row
.5 lbs. American Chocolate Malt
.5 lbs. Debittered Black Patent
.5 lbs. Roasted Barley
1 lbs. Oats Flaked
1 oz. Centennial (Whole, 10.00 %AA) boiled 60 min.
Yeast : Safale S-05 Top Quality Ale Yeast

Better? Forgot to change the Black Patent on there to debittered.

 
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Old 11-12-2008, 09:08 PM   #5
Tonedef131
 
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Feb 2008
Fort Wayne
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I would get rid of the black malt altogether and put coffee malt in place of it. That might give you all the coffee flavor you want. If it isn't enough you can always add that cold pressed coffee post fermentation.

 
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