BlueSunshine
Well-Known Member
So I'm going to be brewing this on Saturday (this is my second batch) and I wanted some of your opinions/suggestions/comments on what you think or what could be improved. I took a few coffee stout recipes (including the directions) and picked what I liked about them:
Donut Shop Coffee Stout
Malt Extract:
2 Cans of Cooper’s Dark Malt Extract
Grains:
3/4 Roasted Barley (12 ounces)
3/4 Chocolate Malt (12 ounces)
1/2 Crystal Malt (8 ounces)
1/2 Flaked Oats (8 ounces)
1/2 Flaked Barley (8 ounces)
Hops:
1 oz. Fuggles (60 minutes)
1 oz. Fuggles (15 minutes)
Yeast:
1 vial White Labs WLP004 Irish Ale Yeast
Other Stuff:
2 cups of Donut Shop Coffee from K-Cups
4 oz. Ghiradelli unsweetened chocolate
Pour 2 1/2 gallons of cold water into your brew kettle and bring the water up to 150 degrees.
Place the roasted barely, flaked oats and flaked barley into 3 muslin bags and add to the kettle to steep for 15 minutes.
After 15 minutes remove the grains and rinse them over the kettle with 1/2 gallon of 170 degree water. Discard grains.
Next, bring to a boil. When liquid begins to boil remove the kettle from the heat and add dark malt extracts to your kettle. Make sure you stir in so the malt completely dissolves.
Place the kettle back on the heat and bring to a boil
Once the brew begins to boil add hops and continue boiling for 45 minutes.
After your brew has boiled for 45 minutes turn off the heat and add the chocolate. Stir in until its completely dissolved.
Add 2 cups of Donut Shop coffee from K Cups during the last 10 minutes
Cool the wort quickly.
Add 1 gallon of cold water into your brew bucket.
Add the cooled wort to your brew bucket and top off the wort with water to the 5 gallon mark.
When the temperature of the wort reaches 70-75 degrees aerate the wort well by aggressively stirring.
Add yeast (from starter)
Sound good?
Donut Shop Coffee Stout
Malt Extract:
2 Cans of Cooper’s Dark Malt Extract
Grains:
3/4 Roasted Barley (12 ounces)
3/4 Chocolate Malt (12 ounces)
1/2 Crystal Malt (8 ounces)
1/2 Flaked Oats (8 ounces)
1/2 Flaked Barley (8 ounces)
Hops:
1 oz. Fuggles (60 minutes)
1 oz. Fuggles (15 minutes)
Yeast:
1 vial White Labs WLP004 Irish Ale Yeast
Other Stuff:
2 cups of Donut Shop Coffee from K-Cups
4 oz. Ghiradelli unsweetened chocolate
Pour 2 1/2 gallons of cold water into your brew kettle and bring the water up to 150 degrees.
Place the roasted barely, flaked oats and flaked barley into 3 muslin bags and add to the kettle to steep for 15 minutes.
After 15 minutes remove the grains and rinse them over the kettle with 1/2 gallon of 170 degree water. Discard grains.
Next, bring to a boil. When liquid begins to boil remove the kettle from the heat and add dark malt extracts to your kettle. Make sure you stir in so the malt completely dissolves.
Place the kettle back on the heat and bring to a boil
Once the brew begins to boil add hops and continue boiling for 45 minutes.
After your brew has boiled for 45 minutes turn off the heat and add the chocolate. Stir in until its completely dissolved.
Add 2 cups of Donut Shop coffee from K Cups during the last 10 minutes
Cool the wort quickly.
Add 1 gallon of cold water into your brew bucket.
Add the cooled wort to your brew bucket and top off the wort with water to the 5 gallon mark.
When the temperature of the wort reaches 70-75 degrees aerate the wort well by aggressively stirring.
Add yeast (from starter)
Sound good?