The use of coffee malt in this stout adds a unique coffee flavor to its already dark roasted nature.
Specialty malts: Crystal 40L, coffee malt, black roasted barley, Black Patent
Featured hops: Galena
Other additives: malto dextrin
O.G. = 1.052
F.G. = 1.014
Approximately 5.0% ABV
Approximately 174 Cal / 12 oz
Makes 5 US gallons
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My wife wanted a coffee stout, so I gave this extract recipe a try. The first batch I did, I bottled half of the batch and then added 2 cups of cold brew coffee to the 2nd half. While we both liked the second half better, we still thought it could have used just a little more coffee. (If you're not a coffee lover or for sharing with those who aren't, the recipe exactly as intended might be best.) I just brewed this for the second time and kegged it today with 8 cups of cold brew coffee and although it still needs time to carb, so far I think it's a lot closer to what my wife and I wanted. I would highly recommend this recipe for any coffee stout lovers.
excellent, strong stout. i did a full 5-gallon mini-mash boil, and found the finished product to be a little on the bitter side, so i might cut back the bittering hops a shade the next time i brew this. however, this is a very tasty brew, especially among coffee drinkers.
Much better than I expected. It has a nice sweet mouthfeel with the light aftertaste of a fine espresso. The coffee flavor is easy to detect and it pours with a nice white head.
This is by far the best brew I have ever made. I have been looking for something like this for two years. I recommend this to anyone who enjoys stouts or porters. SH, New Hampshire
This was my 47 batch and I did a partial boil mini mash (winter sucks for full boils). I brewed this News Years Eve, 2 weeks primary 1 week secondary and bottled with 3 oz of corn sugar. I was surprised that even after 1 week and carbed up the brew tasted excellent. I know it was young but . . . hey . . . what can I say. It's been 5 weeks in the bottle now and it was time for it to come out and meet the gang at Home Brew Club and it was a success. A few brewers that do not like coffee said it was excellent. The Coffee Malt (actually a roasted 2-row) gives this brew a distinct but light coffee flavor but not overpowering like you would get by actually adding real coffee. I liked this better then the AHS Milk Stout (which you need to be careful with for lactose intolerant people). This is a dark, smooth (maltodextrin) brew with a beautiful chocolate brown head with hints of coffee and a wonderful mouth feel. "As is" a perfect Stout. There are three things I might try in the future just to experiment - Maybe Forrest has tried this??? 1. exchange the maltodextrin with a pound of oatmeal just to see a difference. 2. try just a touch of oak. 3. Dry "hop" with 4 oz of Kona coffee HOWEVER - I suggest you brew this one "as is" first!! It's my first house Stout.