My mate asked me for a recipe for a coffee stout and this is what I found and gave him - he made it, and it's ace. You can choose extract, all grain or partial mash, and vary the hops according to taste/stocks.
(if you do extract version prob a good idea to do a mini mash of other grains with 0.5kg or so of pale malt, rather than a simple steep, as brown and munich malts need some enzymes I believe. Just keep mini mash temp between 60 and 70C for 30-45 mins):
Batch Size (L): 19.0
Total Grain (kg): 4.110 (Extract version)
Total Hops (g): 49.00
Original Gravity (OG): 1.070 ish
Final Gravity (FG): 1.018
ABV: 6.9 % ish
Colour: 39.5 SRM 77.8 EBC
Bitterness (IBU): 23.1 (Average)
Efficiency (%): 75
Boil Time (Minutes): 60
Grain Bill
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2.800 kg Dry Malt Extract - Light (68.13%) OR 4.5kg Maris Otter OR half of each
0.570 kg Munich UK (13.87%)
0.142 kg Crystal 120 Dark (3.45%)
0.142 kg Crystal 40 (3.45%)
0.114 kg Black Malt (2.77%)
0.114 kg Brown Malt (2.77%)
0.114 kg Chocolate (2.77%)
0.114 kg Roasted Barley (2.77%)
Hop Bill
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7.0 g Columbus Leaf (17.1% Alpha) @ 60 Mins (or other bittering hops (aim for around 25IBUs)
14.0 g Hallertau (8.1% Alpha) @ 30 Mins OR Mt Hood, Tettnang, Tradition, Liberty, Crystal
28.0 g Hallertau (8.1% Alpha) @ 0 Mins OR Mt Hood, Tettnang, Tradition, Liberty, Crystal
Misc Bill
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56.0 g Ground Coffee @ 0 Minutes (Boil)
Single step Infusion at 66°C for 75 Minutes.
Fermented at 18-20°C with Gervin Ale/Nottingham yeast
Black Coffee Stout
Re: Black Coffee Stout
Nice looking recipe - thanks for posting. 