Addicted Coffee Stout

IBU: 20

SRM: 38

OG: 1.07

Link to article

The following beer recipe is featured in the September/October 2012 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!

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.

AHA members have instant access to this issue, via the eZymurgy online archive. Not yet a member? Join the American Homebrewers Association today!

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The following beer recipe is featured in the September/October 2012 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!

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.

AHA members have instant access to this issue, via the eZymurgy online archive. Not yet a member? Join the American Homebrewers Association today!

Ingredients:

  • 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:

Yield: 5 gallons (18.93 L)

Original Gravity: 1.07

IBU: 20

SRM: 38

Efficiency: 75%

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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