Home Brew Recipe: Addicted Coffee Stout

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.

Addicted Coffee Stout | American Stout

Ingredients

For 5 gallons (18.93 L)

• 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

• Original Gravity: 1.070
• Final Gravity: n/a
• ABV: n/a
• IBU: 20
• SRM: 38
• Boil Time: n/a
• Efficiency: 75%
• Pre-boil Volume: n/a
• Pre-boil Gravity: n/a

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.

http://www.homebrewersassociation.org/homebrew-recipe/beer-recipe-of-the-week-coffee-stout/