Coffee Stout 11/29/2006 02/17/2007 Stout 1 Slacker 5 Extract 5 gal 18.9270590173 60 1.055 1.017 4.902 This was one of my \"It\'s too cold to brew outside\" brews that really stole the show. Coffee is best brewed below the boiling point of water, so adding the beans to the boil was a big no. Otherwise we\'d get that stale coffee flavor. I also had a hunch that adding the beans to the secondary would extract too many oils and bitter compounds, so I nixed that idea as well. What I settled on was just brewing a full pot of coffee with the coffee maker, and adding it to the wort AFTER the boil, when the temperature dropped to 180F. This turned out to be the magic method. The coffee flavor is very pronounced, but not overpowering. It still tastes like beer. It also goes very well with dark chocolate. The coffee I used was a low acid variety from Trader Joe\'s called Smooth & Mellow. I\'m planning a future version of this brew, with only 48oz of coffee and the addition of hazlenut extract. 1 Northwestern Amber LME Liquid Extract 6.6 lb 2.9937096445 Boil 1 British Black Patent Grain .5 lb 0.2267961852 Steep 1 Crystal 80L Grain .5 lb 0.2267961852 Steep 1 Roasted Barley Grain .5 lb 0.2267961852 Steep 1 Chocolate Malt Grain .5 lb 0.2267961852 Steep 1 Fuggle 2 oz 0.0566990463 4.8 Boil 60 1 Coffee Other 64 oz 1.8143694826 TRUE Other 1 Wyeast VSS Rogue Pacman Ale

Liquid

Wyeast WLP885