Looking for a rich and complex beer recipe to try at home? This Coffee Stout recipe by Dan Smullen is a delicious American-style stout that combines the flavors of chocolate, roasted coffee, and citrus hops for a truly unique brew. With a prep time of just one hour and 15 minutes of cooking time, this recipe requires some patience as it takes 28 days to ferment, but the end result is well worth the wait.
- 1 Large brewing kettle (at least 10 gallons)
- 1 Mash tun or large insulated cooler
- 1 Thermometer (at least 2)
- 1 Hydrometer and test jar
- 1 Fermentation vessel (e.g. glass carboy, plastic bucket)
- 1 Airlock and stopper
- 1 Auto-siphon and tubing
- 1 Bottling bucket with spigot
- 1 Bottles or kegs with appropriate fittings and connectors
- 1 CO2 tank and regulator (for kegging)
- 1 Bottle capper (for bottling)
- 1 Sanitizer (e.g. StarSan) and cleaning brushes or sponges
- 1 Ingredients (malt, hops, yeast, coffee, etc.)
For the Mash – Liquor 14.6 Litres (25⅔ Pints) – Mash Time 1 hr – Temperature 67°c/153 °F
- 11 lb Pale Malt Quantity 5kg
- 9 oz Roasted Barley Malt Quantity 250g
- 9 oz Carafa Special I Malt Quantity 250g
- 7 oz Light Crystal Malt Quantity 200g
- 7 oz Caramunich I Malt Quantity 200g
- 5½ oz Chocolate Malt Quantity 150g
For the Boil – 27 Litres (47½ Pints) – Boil Time 1 hr – 15 mins
- ¾ oz (Hops) Magnum 16% When to add – At start of boil (IBU 35.5)
- ¾ oz (Hops) Cascade 6.6% When to add – For last 10 mins of boil (IBU 5.5)
- ¾ oz (Hops) Cascade 6.6% When to add –At turn off (IBU 0.0)
- 1 tsp Protofloc Other – When to add – For last 15 mins of boil
To Ferment – 18°C (64°F) – Conditioning 5 weeks at 12°C (54°F)
- 1 Wyeast 1084 Irish Ale
- 16 oz Fresh coffee Other – After 4 days
- Crush the pale malt, roasted barley malt, Carafa Special I malt, light crystal malt, Caramunich I malt, and chocolate malt together.
- Heat 14.6 litres (25⅔ pints) of water to a temperature of 67°C/153°F in a large pot or kettle.
- Add the crushed malts to the water and stir well.
- Maintain the temperature of the mash at 67°C/153°F and let it rest for 1 hour.
- After 1 hour, strain the mash into another pot or kettle to separate the wort from the spent grains.
- Heat 27 litres (47½ pints) of water in the pot or kettle used for the mash.
- Add the wort to the pot and bring it to a boil.
- Once the wort is boiling, add 3/4 oz (21g) of Magnum hops and let the wort boil for 1 hour.
- With 10 minutes left in the boil, add 3/4 oz (21g) of Cascade hops.
- With 1 minute left in the boil, turn off the heat and add another 3/4 oz (21g) of Cascade hops and 1 tsp Protofloc.
- Chill the wort to 18°C (64°F).
- Transfer the chilled wort to a fermenter and pitch 1 pack of Wyeast 1084 Irish Ale yeast.
- Ferment the beer for 4 days.
- After 4 days, add 16 oz (454g) of freshly brewed and cooled coffee to the fermenter.
- Continue to ferment the beer for another 24 days at 18°C (64°F).
- After fermentation is complete, condition the beer at 12°C (54°F) for 5 weeks.
- Bottle or keg the beer, and enjoy!
|Makes 🍻||Ready to Drink 🍺||Estimated ABV||Bitterness Rating||Color Rating|
|23 Litres (40 Pints)||6 Weeks||5.7%||40.6 IBU||79.2 EBC|
Rich and complex flavors
If you’re looking for a beer recipe that’s packed with rich and complex flavors, this Coffee Stout recipe is definitely worth a try. The combination of pale malt, roasted barley malt, chocolate malt, and more creates a deep, dark color and a flavor profile that’s sure to impress.
Unique coffee and hop flavors
What sets this recipe apart is the addition of fresh coffee, which adds an extra layer of richness to the beer. Meanwhile, the light citrus hop aromas balance out the bitterness of the dark malts, creating a unique and flavorful brew.
Simple prep and cooking
Despite the complex flavor profile, this recipe is simple to prepare and cook. With a prep time of just one hour and 15 minutes of cooking time, it’s perfect for homebrewers who want to try something new without committing too much time or effort.
Perfect for beer lovers
Overall, this Coffee Stout recipe is a must-try for beer lovers who appreciate a rich and flavorful brew. The long fermentation time of 28 days may require some patience, but the end result is well worth the wait.
FAQ on Making this Coffee Stout Recipe
What are the ingredients required to make this Coffee Stout recipe?
Recipe Ingredients: The recipe requires pale malt, roasted barley malt, chocolate malt, Carafa Special I Malt, Light Crystal Malt, Caramunich I Malt, hops, fresh coffee, yeast, and Protofloc.
What is the recommended fermentation temperature for this recipe?
Brewing Process: The recommended fermentation temperature is 18°C (64°F), but the mash needs to be heated to 67°C (153°F). The bitterness level can be adjusted by modifying the amount of hops used. Fresh coffee should be added after 4 days of fermentation. It is recommended to use 16 oz of coffee for this recipe. To ensure the coffee flavor comes through, it is important to use freshly ground coffee and to add it at the right time during fermentation.
What kind of equipment is needed to make this recipe?
Equipment and Storage: Equipment required to make this recipe includes a mash tun, brew kettle, fermenter, airlock, and bottles or keg for storage. This beer can be stored for several months in the fridge or in a cellar.
Is it possible to substitute some of the malt with other grains in this recipe?
Variations and Pairings: It is possible to substitute some of the malt with other grains, but this may alter the flavor profile. This recipe can be brewed with a different type of yeast, but it may change the taste of the beer. Some recommended food pairings for this Coffee Stout include grilled meats, chocolate desserts.