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.
My best brew ever! I could trade this for my morning coffee...:) I will brew this one again and again.
My favorite coffee stout to date, including those commercially brewed. It took quite a bit more than the suggested three week waiting time after bottling, but at six weeks it was really good and has gotten better each time I've tried it since then. Very nice burnt grain flavor with a great coffee kick.
Very good! I only shared three of them and polished these off in about two weeks myself!
I brewed a mini mash of this last year. I like a strong coffee flavor so I put 12 Cups of a strong brewed 50% Sumatran to 50% Espresso blend when I transferred to the secondary. Make sure you are very careful about sterilizing your coffee maker & pot before brewing the coffee. It came out amazing. I found a few bottles 6-7 month later and they were a little more carbonated then I like in a porter but I assure you this beer won't last that long unless misplace some like I did.