Back to SearchCoffee Stout
1.0 stars based on 1 votes
Beer Style: Stout
Recipe Type: extract
Yield: 2 gallons
Description:
Stout made with coffee and cocoa powder
Ingredients:
- 1.5 lbs Sorghum Liquid Extract (prior to boil)
- 1 lbs Brown Rice Syrup (prior to boil)
- 0.15 oz Galena Hops (60 min)
- 0.13 tsp Irish Moss (10 min)
- 0.25 oz Hallertauer Hops (flameout)
- 1 pkg Safale US-05
- 1 lbs Dark Candi Sugar to primary after 72 hours
- Secondary:
- 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 water to boil, and primary fermentable sugars, return to boil and achieve hot break.
Add hops, finings and remaining fermentable sugars according to schedule.
Chill wort until appropriate temperature to pitch yeast.
Add candi sugar to primary after 72 hours.
Add cocoa powder and coffee after racking to secondary.
Bottle condition for 28 days at 52 degrees