Coffee Stout II

Description
This is the second effort at a coffee stout. The stout portion of this recipe follows the Dry Stout recipe in Charlie Papazian's The Complete Joy of Home Brewing. As with the Coffee Stout, a batch of cold brewed coffee is brewed and sterilized and added before bottling. I ordered my beer ingredients from Northern Brewer and got the coffee from The Head Nut in Swarthmore, PA.

Recipe
Grain bill:

• 3/4 lb. Crystal
• 1/3 lb. Black Roasted
• 1/3 lb. Roasted Barley

Extracts:

• 6.3 lbs. Dark Malt Syrup

Hops:

• 2 oz. Willamette (4.7%) (60 min.)

Yeast:

• Wyeast 1084 Irish Ale

Additives:

• 1 lb. Coffee

Notes:
Cold brew the coffee, sterilize, and add to beer before bottling. Original brew date 5/28/2010.

Photos