With the first brew (and much more reading) done, I am looking ahead to the next. Perusing the beer kits available at Brooklyn Homebrew, the idea of a Belgian Tripel caught my fancy, but then the temperature here in New York plummeted from the sixties to the teens. In the mood for a beverage with some warmth, I paid a visit to the always terrific Cafe Grumpy. Just one night prior Colleen had asked me about the prospect of making a coffee stout, and with each inspiring sip of coffee the idea seemed more appealing.
After scouring the internet for recipes, I pieced together this partial mash plan (with Colleen’s approval):
- 5 lb light dry malt extract
- 1.5 lb Maris Otter
- 12 oz caramel malt, 120 Lovibond
- 4 oz chocolate malt
- 8 oz roasted barley
- 2 oz black patent
- 1.5 oz Kent Goldings* hops, boiling
- 0.5 oz Kent Goldings* hops, finishing
- Safale US-05 dry yeast
- 6 oz Gregory’s Guatemala Rio Azul (cold steeped in 24 oz water)
Depending on the mash efficiency (which I suspect will probably be quite low given my difficulty with temperature control), the original gravity will probably be in the neighborhood of 1.055. I’m hoping the half ounce of hops added with 10 minutes left in the boil will lend a sort of greenness to the coffee flavor. I have read that light roast coffee tends to work better for these beers, as darker roasts can contribute an overly aggressive bitterness to the flavor. Since Colleen prefers dark roasts, I am hoping the roasted barley will make up the difference. She was in charge of selecting the coffee and will be responsible for guiding the direction of future recipe revisions.
*I originally formulated this with Fuggles, but the brew shop did not have them in stock at the time.