|
Coffee and Cream Stout
- 3408 |
 |
Category |
Stout |
| Subcategory |
American Stout |
| Batch Size |
5.0 gal. |
 |
| .25 lbs. |
American Chocolate
Malt |
| .5 lbs. |
Belgian Special B
|
| .5 lbs. |
German Carafa II
Dehusked |
| .25 lbs. |
American Black
Patent |
| .25 lbs. |
Roasted Barley
|
| .25 lbs. |
Black Roasted Barley
|
| 3.3 lbs. |
Liquid Light Extract
|
| 3.5 lbs. |
John Bull Light
|
| .5 lbs. |
Barley Flaked
|
| .5 lbs. |
Wheat Flaked
|
| 1 oz. |
Nugget (Pellets, 12.1 %AA) boiled
60 min. |
| 1 oz. |
Willamette (Pellets, 5.00 %AA)
boiled 5 min. |
| Yeast : |
WYeast 1028 London Ale |
 |
| I added 4.8 ounces of rough crush
coffee beans to the secondary for 4 days. You could say that the brew
was "dry-beaned". Strong coffee flavor but without the
bitterness. Tastes more like a coffee than stout. I would add less
coffee next time, or for not as long. The coffee beans were a Medium
City Roast called "Woods and Water", purchased at Woodmans. |
|
