No Decaff Here Stout

Classification: stout, all-grain

Source: Rick Hawkins (rhawkins@iastate.edu), r.c.b., 5/13/95

Being near my old notebook, i finally have access to my coffe stout recipe. As i've mentioned elsewhere, it uses no coffee.
It does, however, get a distinctly coffe aroma and some coffe taste.

(My father poured out a bottle i left him, telling me that it went bad and tasted like coffee! *(^*%(* Serves him right, it killed the plant he poured it into).

Ingredients:

4 lbs 2 row 3 5/16
1 4/16 chocolate malt 1 1/16
8/16 black patent 7/16
12/16 roast barley 10/16
1 cara-pils (dextrine) 13/16
1 8/16 dark cyrstal (about 120) 1 4/16
1 munich malt 13/16
1 flaked barley 13/16
11 Total 9 3/16
1.2 cascade (60 min) 1.00
1.2 cascde (30 min) 1.00
1 cascade (fresh, finishing) 0.83
3.4 Total 2.83333333
irish moss
english ale yeast

Procedure:

Protein rest at 125{ for 30 min.
Mash at 158 for 30 min

I'm slightly suspicious of the flaked barley; it seems to me that i balked at the $3/lb price at my local shop.