Coffee Stout

Classification: stout, coffee stout, extract

Source: Randy Veazey (randyvz@io.com), r.c.b., 2/21/96

Ingredients:

1 can Stout extract
6 pounds dark dutch bulk extract
1 pound chocolate malt
1 pound crystal malt
12 cups coffee
1 ounce Fuggles hops (bittering)
1 ounce Fuggles hops (flavoring)
1 package of Wyeast #1084
3/4 cup brown sugar (priming)

Procedure:

Heat water to 160 degees and steep grains. Remove grains and heat to boiling. Add extracts and coffee and heat to boil. Add bittering hops and boil for 40 minutes. Add flavoring hops and boil for 20 minutes. Cool and pitch yeast (I used a starter). Rack to secondary when active fermentation subsides. Leave in secondary 3-4 weeks. When ready to bottle boil the brown sugar with a pint of water for priming. This came out with the coffee a bit strong. Next time I try this I'll probably cut back to 6 to 8 cups of coffee.