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NW Coffee Stout
American Stout • Extract • 5 gal
Breakfast beer of champions
July 18, 2009 pm 12:34pm
4.0/5.0 1 rating
Ingredients (Extract, 5 gal)
- 1.0 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 0.5 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 6.0 lbs
Dry Amber Extract
Dry Amber Extract
Cream-colored and full-flavored; will produce amber colored beers such as pale ales, IPAs, and bitters. Made of pale and crystal malts.
- 2.0 oz
Fuggle - 4.6 AA% pellets; boiled 20 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 1.0 oz
Amarillo® - 8.5 AA% whole; boiled 60 min
Amarillo®
Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.
- 1.0 tsp
Irish Moss - (omitted from calculations)
Irish Moss
- 4.0 oz
Coffee - (omitted from calculations)
Coffee
-
Wyeast 1084 Irish Ale™
Wyeast 1084 Irish Ale™
Slight residual diacetyl and fruitiness; great for stouts. Clean, smooth, soft and full-bodied.
Notes
Steep 4 oz coffee grounds in 1 qt water overnight, strain and add to secondary.
Style (BJCP)
Category: 13 - Stout
Subcategory: E - American Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.058 | 1.050 - 1.075 |  |
| Terminal Gravity: | 1.014 | 1.010 - 1.022 | |
| Color: | 29.2 SRM | 30 - 40 | |
| Alcohol: | 5.8% ABV | 5% - 7% | |
| Bitterness: | 44.5 IBU | 35 - 75 | |
Discussion
Do you folks like coffee?
2009-07-18 12:35pm
Strong coffee flavor on this one. Next time I'll cut the coffee down to 3 oz and add a bit more chocolate malt to make it more mocha-like.
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