Logie Trail Java Stout

Source: Nick Perera
Recipe added: 01/24/00
Email: perera@lclark.edu
URL: http://www.lclark.edu/~perera/beer.html

An easy coffee stout, less espresso-like than Red Hook Double Black, more of a relaxing taste. A very smooth brew that a couple of my friends called "the best beer they ever had."

Specifics

Recipe type: Extract
Batch Size: 5 gallons
Starting Gravity: 1.070
Finishing Gravity: 1.010
Time in Boil: 1 hour
Primary Fermentation: 4 days- 5 gallon carboy
Secondary Fermentation: 10 days- 5 gallon carboy
Additional Fermentation: at least 3 months in bottle

Ingredients:

8 lbs. Dark Malt Extract (powder)
1/2 lb blk patent malt
1/2 lb rooasted barley
1/2 lb crystal malt
1/2 lb rolled oats
1/2 lb. coffee beans
1.5 oz fuggles (boil)
1/2 oz willamette/cascade (finish)
Wyeast 1098 ale yeast
1.25 cup malt extract for bottling.

Procedure:

Immerse the grains (not coffee) in a grain bag in 1.5 gallons of cold water, bring to a boil. Remove the grain bag and extract with 1 gallon boiling water, add this water to the brewpot and bring the whole thing to a boil. Add malt extract powder and fuggles hops. Boil for 1 hr. Remove from heat and add ground coffee beans and finishing hops. Let stand for 3 minutes. Add to carboy that has 1 gal of cold water. Sparge hops/coffee with boiling water. Fill to 5 gallons. Cool and add yeast. Rack at 3-4 days and at 5 days, bottle with 1.25 cups of malt extract after 2 weeks.

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