Creamy Coffee – Coffee Milk Stout


beer-label-creamy-coffee-3inchI love coffee in the morning. The smell gets my senses going, and that bitter, roasty flavor comforts me. It’s such a pleasant experience that I wish I could have it in the evening without it keeping me up all night. So I decided to make an espresso milk stout.

There’s no law that says you can only drink coffee in the morning. If you close your eyes and smell your glass, you might think you’re about to dink a roasty espresso with a hint of dark chocolate. This smooth and creamy black beauty has 15% cold-brewed espresso blended into a sessionable milk stout that pairs nicely with chocolate, cigars, and good company.

Brew Date: May 27, 2013
Kegged On: June 9, 2013
O.G.: 1.055
F.G.: 1.023
ABV: 4.2%

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5 gal 60 min 24.752310 43.759586 1.062 1.024 5.000431

Fermentables

Name Amount %
UK Maris Otter 7.5 lbs 56.6
US Caramel 60L Malt 1 lbs 7.55
UK Munich Malt 1 lbs 7.55
US Roasted Barley 1 lbs 7.55
UK Chocolate Malt 12 oz 5.66
UK Flaked Barley 8 oz 3.77
UK Flaked Oats 8 oz 3.77
Sugar – Lactose 1 lbs 7.55

Hops

Name Amount Time Use Form Alpha %
UK Golding 1.5 oz 60 min Boil Pellet 4
UK Golding 1 oz 10 min Boil Pellet 4

Miscs

Name Amount Time Use Type
Irish Moss 0.07 oz 15 min Boil Other

Yeast

Name Lab Attenuation Temperature
White Labs WLP002-English Ale 67% 32°F – 32°F

Mash

Step Temperature Time
Rest at 156.2°F 60 min

Fermentation

Step Time Temperature
Aging 0 days 32°F

Notes

Source:
http://www.homebrewtalk.com/f68/left-hand-milk-stout-clone-139820/index9.html

Yeast Choices:
WLP006-Bedford British Ale (JZ, Sweet Stout) 68F
WLP002-English Ale (JZ, Oatmeal Stout) 68F
WLP007-Dry English Ale (Higher attenuating and drier version of 002)
WLP004-Irish Ale

Coffee Addition:
Cold-brew using 8oz coarse-crushed espresso beans in 24oz water. Place in fridge for 3 days and add to keg.

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