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Breakfast coffee brew
Dry Stout • Extract • 5 gal
If you like dark strong beer, this is for you. Leaving out the coffee, will make this a bit more "normal"
August 10, 2002 pm 04:42pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 3/16 lbs
Crystal Malt 120°L
Crystal Malt 120°L
Pronounced caramel flavor and a red color. For stouts, porters and black beers.
- 5/8 lbs
Black Roasted Barley
Black Roasted Barley
Unmalted roasted grain, it is the backbone of many stouts. Imparts a sharp acrid flavor characteristic of dry stouts. Gives "dryness" to a stout or porter ,more so than regular Roasted Barley.
- 5/8 lbs
American Black Patent
American Black Patent
Provides color and sharp flavor in stouts and porters.
- 7/16 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 6 lbs
Dry Dark; Muntons
Dry Dark; Muntons
Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.
- 3/4 oz
Galena - 12.9 AA% pellets; boiled 60 min
Galena
Neutral. This hop can be very bitter, but blends well with finishing hops. Used in American ales and lagers, but suitable for all beer styles. Aroma is medium but pleasant.
- 1/2 lb
coffee beans - (omitted from calculations)
coffee beans
- 1 lb
Lactose - (omitted from calculations)
Lactose
- 1 tbsp
Irish moss - (omitted from calculations)
Irish moss
-
Wyeast 1084 Irish Ale™
Wyeast 1084 Irish Ale™
Slight residual diacetyl and fruitiness; great for stouts. Clean, smooth, soft and full-bodied.
Notes
Crush the coffee like you would grains, and add with the grains. Add the lactose at the end of the boil.
Style (BJCP)
Category: 13 - Stout
Subcategory: A - Dry Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.060 | 1.036 - 1.050 |  |
| Terminal Gravity: | 1.011 | 1.007 - 1.011 | |
| Color: | 36.9 SRM | 25 - 40 | |
| Alcohol: | 6.4% ABV | 4% - 5% | |
| Bitterness: | 39.7 IBU | 30 - 45 | |
Discussion
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