Instructions: Steep flaked barley and crystal malt for 50 minutes at 153 degrees. Boil for 90 minutes. Add black patent malt and molasses at 45 minutes.

Bittering hops in thirds each 30 min. Fill a hops bag with the coffee and aromatic hops and add to the hot wort just before chilling. If you dont have a wort chiller youd better wait until pitching. Remove the bag after about 24 hours or when the fermentation is going strong, whichever is longer. Rack to secondary once initial fermentation has died down, about 5 to 6 days. The last couple of times Ive left the bag of coffee beans and hops until racking without over doing the coffee flavor. This cuts down on the potential for contamination. Weve been using a Sierra Nevada yeast culture for the last few batches and its been a very nice brew. Pre- started Wyeast British Ale yeast has worked well also. Sierra Nevada yeast culture is not terribly attenuative and the last batch was a bit sweeter than Id prefer. Next time Ill use Wyeasts Irish Stout Yeast that Florian and others have recommended. Original Gravity: 1.049-1.051

Final Gravity: 1.017-1.020 Primary Ferment: 5-6 days at 55 degrees

Serving Size:

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