Black Cat Stout #1

Classification: stout, Irish stout, dry stout, coffee, extract

Source: Mark Stevens (stevens@stsci.edu) Issue #349, 2/1/90

This stout turned out pretty tasty and the coffee flavor seems to come through more in the aftertaste with the predominant flavor being the dark malts. I should probably have let it ferment in the secondary a bit longer or not used anything for priming because I got a few gushers after a couple months---but by then, most of the beer was gone anyway.

Ingredients:

6.6 pounds, Munton & Fison dark extract syrup
1 pound, Munton & Fison dark dry extract
1/2 pound, black patent malt
3/4 pound, crystal malt
1/2 pound, roasted barley
1/2 cup, dark molasses
3/4 ounce, Willamette hops (boil)
3/4 ounce, Cascade hops (boil)
1 teaspoon, vanilla
1/2 cup, French roast coffee
2 packs, Edme ale yeast

Procedure:

Brew a pot of coffee with 1/2 cup of French roast coffee. Steep specialty grains in water as it boils. Remove grains. Boil malts, hops, and vanilla 60 minutes. Strain wort into fermenter. Pour in pot of coffee. Add ice water to make 5 gallons. Pitch yeast. Rack to secondary after 3 days. Bottle 23 days later.

Specifics:

O.G.: 1.069
F.G.: 1.028
Primary Ferment: 3 days
Secondary Ferment: 23 days