Sumatran Kraut Stout
Source: David Komornik
Recipe added: 09/15/00
I tried some at bottling and was dejected. Decided to let the coffee mellow for a little longer than my regular batches. I just opened my first pint today...delish fo sho!!!
Recipe type: Extract
Batch Size: 5 gal
Starting Gravity: 1.050
Finishing Gravity: forgot to measure
Time in Boil: 65 minutes
Primary Fermentation: 7 - 10 days
Secondary Fermentation: none required
Additional Fermentation: i said none required
- 1.6 kg Dark Liquid Malt Extract (John Bull)
- 1.5 kg Dark Malt Extract (Muntons)
- 1 lb Plain Dark Dry Malt Extract
- 3/4 lb Crystal Malt Grains
- 1/3 lb Roasted Barley Grains
- 1/3 Black Patent Grains
- 1 oz Northern (boiling) hop pellets
- 1/2 oz Halertauer (finishing) hop pellets
- 1/4 oz fresh hops (I got them from a freind, very fresh and pungent)
- 1/2 oz gypsum
- 1/4 tsp of Irish Moss
- 1 pkg Wyeast Bavarian Wheat Yeast
- 8 cups brewed Sumatran Coffee (5 scoops freshly milled)
- 3/4 c Corn Sugar
Brew Coffee. Crush grains and add to 1 gal. cold water. Remove grains after 5 minutes of boiling. Add boiling hops, gypsum and extracts. Boil for 10 minutes and add 4 cups of coffee to boiling wort. Boil for 35 minutes and add remaining 4 cups of coffee (I actually drank a cup while waiting!) Add Halertauer hops and boil for 10 more minutes. Add fresh hops last 5 minutes.
Sparge solids and place in fermenter, cool and pitch yeast at 70 - 80 F. Add 3/4 cups priming sugar to wort, bottle and let sit for 14 days before trying. an agonizing wait!
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