Coffee Stout Recipe

Beer & Coffee. Two of our favourite beverages, seems only fitting to bring them together on International Coffee Day. Give our coffee stout recipe a go & let us know what you think.

Batch Size: 19L
Brewhouse efficiency: 72%
OG: 1.051
FG: 1.013
IBUs: 27
ABV: 5.1%

MALT/GRAIN BILL

2.3kg Maris Otter
900g Munich malt
455g Chocolate malt
455 Victory malt
230g Crystal malt
230g Carafa T3

HOPS & ADDITIONS SCHEDULE

43g Fuggles [5% AA] at 60 minutes
28g Fuggles at flame-out
230–450g coarsely ground roasted coffee, post fermentation (something with rich cocoa notes rather than the fruitier coffees).

YEAST

Fermentis Beer Yeast Safale S-04 11.5

Or

Lallemand Yeast LalBrew Verdant IPA 11g

DIRECTIONS

Mill the grains and mix with 11.8 L of 73°C strike water to reach a mash temperature of 67°C. Hold this temperature for 60 minutes. Vorlauf until your runnings are clear, then run off into the kettle. Sparge the grains with 15.6L and top up as necessary to obtain 23L of wort. Boil for 60 minutes, following the hops schedule.

After the boil, chill the wort to slightly below fermentation temperature, about 17°C. Aerate the wort with pure oxygen or filtered air and pitch yeast.

Ferment at 17°C for 14 days. Allow the temperature to free-rise while making your cold-brew coffee addition: place ground coffee (minus 55–85 g) in a sealable container and cover with water, steeping for 2–3 days. At the same time, put the remaining ground coffee in a muslin bag and steep in the beer. Remove the steeped grounds from the beer, then strain the cold-brew and add to taste into the finished beer. Cold crash, then bottle or keg the beer and carbonate to 2.25 volumes of CO2.