Coffee Stout Recipe
Recipe information
Make Coffee Stout in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Malt & Grains
Hops
Yeast & Additives
Water
Preparation
1. Prepare the Equipment
Clean and sanitize all brewing equipment including fermenters, airlocks, and bottles.
2. Heat the Water
In a large brew kettle, heat 6 gallons of water to approximately 165°F (74°C).
3. Mash the Grains
Add the Pale Malt, Roasted Barley, Crystal Malt, and Chocolate Malt to the hot water. Stir well and maintain a temperature of 150°F (65°C) for 60 minutes.
Boiling
4. Boil the Wort
After mashing, remove the grains and bring the liquid (wort) to a boil.
5. Add Bittering Hops
Once boiling, add 1 oz of Bittering Hops and boil for an additional 60 minutes.
6. Add Aroma Hops
5 minutes before the end of the boil, add 0.5 oz of Aroma Hops.
Cooling & Fermentation
7. Cool the Wort
Cool the wort rapidly using a wort chiller or an ice bath until it reaches about 70°F (21°C).
8. Transfer to Fermenter
Transfer the cooled wort to a sanitized fermenter.
9. Add Yeast and Coffee
Sprinkle the packet of yeast on top of the wort. Add the coarsely ground coffee and stir gently.
10. Seal and Ferment
Seal the fermenter with an airlock and allow it to ferment at room temperature for 1-2 weeks, until fermentation has completed.
Bottling
11. Prepare Bottles
Clean and sanitize beer bottles and caps.
12. Add Priming Sugar
Dissolve 3 oz of priming sugar in 2 cups of water and add to the fermenter. Stir gently to mix.
13. Bottle the Beer
Fill the bottles with beer, leaving about an inch of headspace, and cap securely.
14. Carbonate
Store the bottles at room temperature for 1-2 weeks to carbonate.
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