Coffee Beast Stout


Recipe by: Taft Canyon Brewers

Grains:
1.25 lbs Flaked Oats
.63 lbs Chocolate
.63 lbs Victory
.42 lbs Black Barley
.42 lbs British Roasted Barley
.42 lbs British Dark Crystal I 85°

Extract:
5 lbs Maris Otter Extract (60 minutes)

Hops:
1.65 oz UK Goldings Whole Leaf 3.4%AA (60 minutes)
.85 oz UK Goldings Whole Leaf 3.4%AA (60 minutes)

Yeast: British Ale Yeast (Wyeast #1098) – 1,000ML Starter

Misc: 
Whirfloc tablet (10 minutes)
2 cups Cold-steeped Espresso Coffee (1/3lb cold steep beans for 2 days – yield 2 cups liquid)

Mash Steps:
60 minutes at 155 degrees (12 quarts)
Batch sparge at 165 degrees (8 quarts)

Fermentation Temperature: 66 F

Notes:
Original Gravity: 1.057
Final Gravity: 1.013
ABV: 5.8%

 

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Filed under Beer Recipes, Making Beer, Stout

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