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Author Topic: Coffee Stout  (Read 2175 times)

Offline Kyle

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Coffee Stout
« on: July 05, 2012, 12:27:54 PM »
This takes style 13A (Dry Stout) and adds more chocolate malt, real coffee, and some hop aroma. I also made it low abv for summer.

14 gal into kettle, 11gal into fermenter

13# Marris Otter
2# Torrified Wheat
1.5# Roasted Barley
1.25# Chocolate Malt
1.5# Quaker’s Quick Oats

Mash @ 150

2oz Challenger (5.6% a/a) @60min
2oz Fuggle (5.8% a/a) @60min
2oz Fuggle @2min
4oz coarse ground coffee @ flameout

Yeast: US-05 x2.
O.G. = 1042
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Fermenting: --
Conditioning: --
On Tap: --

Offline pliny

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Re: Coffee Stout
« Reply #1 on: July 05, 2012, 04:46:32 PM »
Looks nice Kyle, I should try with the coffee grounds sometime.
Just curious, with that OG, why does it need to packages of yeast.

Offline Richard

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Re: Coffee Stout
« Reply #2 on: July 05, 2012, 04:51:51 PM »
He's pitching into multiple carboys - check the batch size.
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Offline Kyle

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Re: Coffee Stout
« Reply #3 on: July 05, 2012, 07:23:39 PM »
yeah, if I was fermenting in one vessel, I could probably get away with one pack of yeast, but this one went into two seperate carboys.
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Fermenting: --
Conditioning: --
On Tap: --