Based on bonecrusher-coffee-stout, but with the addition of oatmeal as discussed in this BYO article (google cache), and a boost on the specialty grains. Both are with the intention of fixing mouth-feel problems with the last beer. Otherwise the last try was rad.
|Type||Sweet Coffee-Oatmeal Stout|
|Yield||5 gallons (40 pints)|
|FG||1.028 @ 48F (with unfermented conditioning sugar)|
Put crushed malt in grain bag and immerse into 3 gals 150-158F water in your brew kettle. Rest 1 hour, maintaining temperature, rinse with 175F water through a strainer and remove the grain bag. Make sure to press out all those tasty flavors. Congratulations, now you have brown water. Add extract and bring wort to a boil. After 5 mins, add boiling hops. After 50 more mins of boil add flavoring hops. Lastly, remove hops, add the coffee and steep for about 4 minutes. Chill the wort to 65-90F and rack into 1 carboy topped up to 5 gal with cold water (or ice to help cooling) and pitch yeast.
Ferment a week at 60-70F, (optionally) rack into secondary for 7-10 days. Your beer has lots of sugar in it - the primary fermentation will be vigourous (if something hasn't gone awry). Make sure you keep your airlocks clean or use a blowoff tube.
Boil 3/4 cup of corn sugar (4 oz by weight), or 2/3 cup of white sugar, or 1 and 1/4 cup dry malt extract in 2 cups of water (per 5 gallons) and let it cool (see here for more information about priming). Add to your bottling bucket and then transfer in the beer. Don't introduce oxygen to the beer if you can help it. This beer is perfect 4 weeks after bottling. I don't know how good it is after 8 weeks; someday, if I keep a whole batch to myself, it may last that long.