Coffee Stout

[Kyle]

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

[pliny]

Looks nice Kyle, I should try with the coffee grounds sometime.
Just curious, with that OG, why does it need to packages of yeast.

[Richard]

He's pitching into multiple carboys - check the batch size.

[Kyle]

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.