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Coffey Stout

212 calories 21.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 12 gallons
Post Boil Size: 10.5 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 212 calories (Per 12oz)
Carbs: 21.9 g (Per 12oz)
Created Friday November 14th 2014
1.064
1.016
6.3%
20.3
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb United Kingdom - Maris Otter Pale15 lb Maris Otter Pale 38 3.75 60.6%
4 lb Flaked Oats4 lb Flaked Oats 33 2.2 16.2%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) 41 1 4%
1 lb German - CaraMunich I1 lb CaraMunich I 34 39 4%
0.50 lb United Kingdom - Black Patent0.5 lb Black Patent 27 525 2%
1 lb United Kingdom - Chocolate1 lb Chocolate 34 425 4%
1.50 lb United Kingdom - Roasted Barley1.5 lb Roasted Barley 29 550 6.1%
0.75 lb United Kingdom - Crystal 90L0.75 lb Crystal 90L 33 90 3%
24.75 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz Willamette2.5 oz Willamette Hops Pellet 4.5 Boil 60 min 20.3 100%
2.50 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
8 gal Strike temp 170 degrees Sparge 154 °F 60 min
Starting Mash Thickness: 1.3 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Irish Moss Fining Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 208 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Notes

Base recipe from the Mad Fermentationist - Toasted Oat Coffee Stout

Cold brewed coffee to be added one day before kegging.

Split batch:
Batch 1 - Kegged coffee stout

Batch 2 - Move to secondary. Add oak spiral soaked in bourbon and age for 3 months. Add extra bourbon to taste before bottling.

Notes:

ABV very low, like 4% not sure if initial reading was off or it was a bad sparge. Added 1 lb table sugar solution to each 5 gallons to raise ABV.

12/14/14 - Added 1.6 oz course ground Dominican Republic coffee to 4 gallons. Next day coffee taste too strong. Added 1 gallon from other non-coffee fermenter to tone down coffee note. Kegged and bottled 5 gallons.

12/16/14 - Moved additional beer to secondary. Added bourbon soaked oak spiral to 3.5 gallons.

01/04/15 - Started to taste the oak and bourbon in the secondary beer. Monitor and remove oak in another week? Also, kegged coffee beer has really nice chocolate flavors. Very creamy and nice. Not much "coffee" notes to my nose.

01/11/15 - Bottled 1 6-pack and 4 22oz bottles of the bourbon and oak infused beer. Added .736 oz course ground Dominican coffee to 2.3 gallons of beer. Removed coffee after 12 hours.

12/06/15 - 2nd batch. Added 1 pound brown sugar to boil. ABV still low holding just over 4% after 5 days. Added another pound of brown sugar solution to each fermenter.

12/18/15 - 1 pound brown sugar per 5 gallons seems a bit much. It has really dried out the stout and kicked the ABV up to about 6.6% Next time will add only 1/2 pound to each fermenter. Considering adding a bit of lactose to smooth it out?

12/05/16 - Have tweaked the recipe a bit here. Less lactose (-.5 lbs), added black patent malt and ditched the brown sugar.

01/01/20 - Tweaked again with great results. Changed yeast to Safale-05 and knocked lactose down to 1 pound. Only added oak to fermenter and for only 1 week of fermentation. Added 1 cup cold brew coffee concentrate. Consider adding 1.5 for next batch.

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  • Public: Yup, Shared
  • Last Updated: 2020-11-10 17:12 UTC
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