24 Black Silk

Classification: stout, coffee stout, extract

Source: (Simonzip@aol.com), HBD Issue #1970, 2/27/96

Used bottled water. Used nylon grain bags for grains, hops and coffee. Racked to secondary 1-16, uumm tastes very fine.

Ingredients: (for 6 gallons)

8 lb. Mountmellick stout kit
1/2 cup flaked barley
2 cups Quaker oats
1/2 cup black patent
1/4 cup chocolate malt
1/2 oz. Fuggles (60 min.)
1/2 oz. Fuggles (10 min.)
4 oz. unsweetened chocolate
1/4 lb. ground coffee of choice (Ghiradelli Chocolate Caramel this batch)
Yeast Lab A05 Irish Ale (starter)

Procedure:

Steeped grains and oats 30 min. @ 140-145, then up to 155 for 10 min. Add extract & 0.5 oz Fuggles, boil 50 min. Add chocolate. With 5 min. to go add rest of Fuggles. At 60 min., kill heat, add coffee and let it steep 20 min. Pull coffee, cool, transfer to fermenter, top up with water. Pitched starter @ 74x. Shook like hell. Bubbles in airlock within 12 hours.

Specifics:

OG: 1.052
FG: 1.018
Alcohol: 4.6%