Coffee Stout

As you may have guessed, I love experimenting with my beer recipes--I've made beers with oak, whiskey, fruit, and hot pepper, and honey flavors.  Lots of people comment that beers especially dark beers like stouts and porters, sometimes taste like coffee--this is due primarily to the specialty grains and their level of roast.  Well, this one actually uses coffee in the recipe.  Pick your favorite--you won't need it until your beer goes into secondary fermentation.

SPECIALTY GRAIN
-0.5 lbs English Dark Crystal Malt
-0.5 lbs Chocolate Malt
-0.5 lbs Black Malt

FERMENTABLES
--6 lbs Gold malt syrup

HOPS & FLAVORINGS
--1 oz Fuggle  (60 min)
--4 oz Coarsely ground coffee beans--pick your favorite!

YEAST
Wyeast #1968 London ESB Yeast.

OTHER
1 tsp Irish Moss (15 min)
    -or-
1 Whirlfloc tablet (15 min)
(Neither of these is strictly necessary for this beer since the end result is really too dark to see clarity unless you look really hard, but old habits die hard!)


Follow the standard one hour boil five gallon brewing procedure found elsewhere on this blog.

The finished product was bready and malty and fruity and delicious, and with only around 4.1% ABV, you can have a few and not get too toasty!