Ruffier Beer Java Joe Stout

Source: Doug Ruffier
Recipe added: 05/17/99
Email: druffier@ycsi.net

It's not to be guzzled on a hot summer day.

Specifics

Recipe type: Extract
Batch Size: 5 gallons
Starting Gravity:
Finishing Gravity:
Time in Boil: 55 minutes
Primary Fermentation: 5-7 days
Secondary Fermentation: 10 days
Additional Fermentation: 1 month bottle conditioning

Ingredients:

8 lbs. dark malt extract
1/2 lb.black patent malt
1/4 lb. chocolate malt
1/2 lb. crystal malt
1/2 lb. whole coffee beans
1 1/2 oz. fuggles hops
1/2 oz. cascade hops
wyeast british stout liquid yeast

Procedure:

Crush malt grains. Bring 1 1/2 gal. water to a boil and rest for 10-15 minutes. Do not boil! Strain grains. Add malt extract,fuggles hops and coffee beans. Boil for 45 minutes. Add cascade hops and boil 10 minutes. Add to 3 1/2 gallons of cold water and cool wort to 65-75 degrees. Pitch yeast. In approximately two months, drink your face off.

Back to previous Table of Contents