The Lost Beers Blackstone Coffee Stout
American Stout - All Grain
$27.70 ea
• Makes 5 Gallons @ 75% Efficiency
Recipe Specifications
| og | fg | ibu | srm | abv |
|---|---|---|---|---|
| 1.050 - 1.075 | 1.010 - 1.022 | 35 - 75 | 30 - 40 | 5.00 - 7.00 |
 1.063 | 1.016 | 19.1 | 30.66 | 6.16 |
Recipe Notes
FERMENT - at 67 F until signs of fermentation are complete. Rack to secondary carboy and age 2-3 weeks and then bottle or keg.
The coffee is added post fermentation. Here is the process as Dave Miller describes it:
“Now the coffee extract. This is a cold press process. Use 8 oz. water per ounce of ground coffee. We worked with local roaster to select a robust but very smooth low acid coffee. We used the equivalent of one ounce of coffee per gallon (1.86 lb./barrel) however our roaster advises for ordinary coffee half that amount would be better. Thus, for a 5 gallon batch, 2.5 oz. coffee in 20 fluid ounces of dechlorinated water (Very important). Steep at room temperature for 24 hours, then press the extract out as best you can in some sort of strainer or colander lined with a sheet of filter paper or cloth. (Note: if you have or can borrow a Toddy cold brew coffee maker, this is ideal. Follow the instructions for making the concentrated extract and dose it at the same rate, 2 oz. per gallon.) Yield should be about 10 ounces of coffee extract which is added to the batch of beer post fermentation, before kegging or bottling.”
