Recipes

Addicted Coffee Stout

This delicious coffee stout was featured in Nathan Watkins article, “Making Great Coffee Beer” in the Sept./Oct. 2012 Zymurgy magazine. Using a blend of French Roast, Sumatra and Ethiopian coffees, Watkins created the perfect beer to wake you up in the morning.

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Addicted Coffee Stout | American Stout

Ingredients

  • For 5 gallons (18.93 L)
    • 10.0 lb (4.54 kg) | two-row malt
    • 1.25 lb (0.57 kg) | Munich malt
    • 5.0 oz (142 g) | 45°L crystal malt
    • 5.0 oz (142g) | 150°L crystal malt
    • 4.0 oz (113 g) | roast barley
    • 4.0 oz (113 g) | chocolate malt
    • 4.0 oz (113 g) | black malt
    • 4.0 oz (113 g) | Simpsons brown (coffee) malt
    • 2.0 oz (57 g) | coarse ground coffee (steep 2 minutes at knockout or add toddy* [see below] to secondary)
    • 0.25 oz (7 g) | Magnum, 14.5% a.a. (60 min)
    • 0.5 oz (14 g) | Crystal, 5% a.a. (30 min)
    • 1.0 oz (28 g) Crystal, 5% a.a. (0 min)
    • White Labs 001 or Wyeast 1056

    Specifications

    • Original Gravity: 1.070
    • Final Gravity: n/a
    • ABV: n/a
    • IBU: 20
    • SRM: 38
    • Boil Time: n/a
    • Efficiency: 75%
    • Pre-boil Volume: n/a
    • Pre-boil Gravity: n/a

    Directions

    • Mash at 151°F (66°C) for one hour.
    • Ferment at 68°F (20°C) until finished.

    Extract Version

    • Replace pale two-row malt with 7.5 lb (3.4 kg) pale malt syrup and Munich Malt with 15 oz (425 g) Munich malt syrup. 
    • Steep the remaining grains in 160°F (71°C) water for half an hour. Strain, rinse grains, add extract and dissolve thoroughly.
    • Proceed with boil. Increase 60 min addition of Magnum to 0.5 oz (14 g).

    *Preparing a Coffee Toddy for this Recipe

    Equipment

    1 quart jar with lid, sanitized
    2 muslin sacks, or pantyhose

    Ingredients

    2 oz (57 g) of coffee ground to electric percolator (second from coarsest) setting on commercial coffee grinder
    2 cups (473 mL) water

    Procedure

    • Place ground coffee into the doubled muslin sack or pantyhose inside jar, then stretch around the outside of the jar. 
    • Fill with 1.5 cups (354 mL) cold water and put lid on tightly. 
    • Leave in the refrigerator for 24 hours. After 24 hours, open lid and lift out sack of coffee.
    • Pour out the remaining coffee toddy, leaving behind the dregs (last coffee bean bits) behind.  
    • Add to secondary before transferring from your primary. 
    • If you only have a primary, put the toddy in before bottling, or if you keg, the Cornelius keg upon transfer. 
    • Important note:  The ideal ratio of coffee to water is 1.0 oz (28 g) coffee to 8.0 fluid oz (237 ml) water.

    Photo © Lori Horwedel via Flickr CC

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