Back to SearchCoffee Stout
1.0 stars based on 1 votes
Beer Style: Stout
Recipe Type: extract
Yield: 2 gallons
Description:
This gluten-free Coffee Stout is a compact, flavor-forward recipe that blends roasted depth with rich coffee and chocolate character. Late hop additions keep bitterness restrained, allowing the secondary additions of cocoa powder and fresh coffee to shine, delivering notes of dark chocolate, espresso, and subtle sweetness. The result is a small-batch gluten-free stout that captures the essence of a classic coffee stout—bold, aromatic, and satisfying—while remaining accessible to gluten-free brewers.
Ingredients:
- Fermentable Bill ---------------------------------------
- 1.5 lbs Sorghum Liquid Extract
- 1 lb Brown Rice Syrup
- 1 lb Dark Candi Sugar
- Hop Bill Summary ---------------------------------------
- 0.15 oz Galena Hops
- 0.25 oz Hallertauer Hops
- Other Ingredients ---------------------------------------
- 0.13 tsp Irish Moss
- 1 pkg Safale US-05
- 1 oz Cocoa Powder
- 2 oz Coffee
Additional Instructions
Primary Ferment: 7 days at 68 degreesSecondary Ferment: 7 days at 68 degrees
Beer Profile
Original Gravity: 1.056Final Gravity: 1.007
Alcohol by Vol: 6.4%
Color SRM: 30.7
Bitterness IBU: 15.4
Recipe Type: extract
Yield: 2.0 Gallons
Procedure:
Bring to boil. Remove from heat and add sorghum and rice syrup (this prevents scorching the syrup), return to boil allow to achieve hot break. Add hops and other ingredients according to schedule.
0.15 oz Galena Hops (60 min)
0.13 tsp Irish Moss (10 min)
0.25 oz Hallertau Hops (flameout)
1 pkg Safale US-05
Primary Fermentation:
1 lb Dark Candi Sugar to primary after 72 hours (dissolved)
Secondary Fermentation:
1 oz Cocoa Powder
2 oz Coffee
Bottle condition for 28 days at 52 degrees.
Recipe Note: This recipe was most likely developed between 2010-2014 before buckwheat, millet and rice malt was widely available. Therefore, it utilizes many gluten-free ingredients readily found at a LHBS or grocery store.