Speedball Stout

Classification: stout, dry stout, coffee, extract

Source: Stephen E. Hansen (hansen@gloworm.Stanford.EDU) Issue #747, 10/24/91

The last couple of times I've left the bag of coffee beans and hops until racking without over doing the coffee flavor. This cuts down on the potential for contamination. We've been using a Sierra Nevada yeast culture for the last few batches and it's been a very nice brew. Prestarted Wyeast British Ale yeast has worked well also. Sierra Nevada yeast culture is not terribly attenuative and the last batch was a bit sweeter than I'd prefer. Next time I'll use Wyeast's Irish Stout Yeast that Florian and others have recommended.

Ingredients:

6 pounds, Dark Australian malt extract
1/2 pound, Dark Australian dry
1/3 pound, Coffee, whole bean (I use Peet's Costa Rican, a fairly dark roast)
4 ounces, black patent malt
4 ounces, Flaked Barley
4 ounces, Medium Crystal malt
4 ounces, molasses
2 ounces, cascade (bittering) at 4.7 AAU
2/3 ounce, northern brewer (aromatic)
Sierra Nevada yeast culture

Procedure:

Steep flaked barley and crystal malt for 50 minutes at 153 degrees. Boil for 90 minutes. Add black patent malt and molasses at 45 minutes. Bittering hops in thirds each 30 min. Fill a hops bag with the coffee and aromatic hops and add to the hot wort just before chilling. If you don't have a wort chiller you'd better wait until pitching. Remove the bag after about 24 hours or when the fermentation is going strong, whichever is longer. Rack to secondary once initial fermentation has died down, about 5 to 6 days.

Specifics:

O.G.: 1.049--1.051
F.G.: 1.017--1.020
Primary Ferment: 5--6 days at 55 degrees