INGREDIENTS

INSTRUCTIONS

Brew  coffee using 2 scoops coffee to 12 oz. cold water.   Steep  flaked
barley and cracked black patent for 45 minutes. Bring 1.5 gallons  water to
a  boil in brewpot, sparge in grains, and add  extract  and  boiling hops.
Boil for 50 minutes. Add chocolate and flavoring hops and boil for 10 more
minutes. Remove from heat and carefully stir in coffee. Cool and pour into
fermenter containing 3 gallons cold (pre-boiled) water.  Pitch yeast. Rack
to secondary when vigorous fermentation  subsides.  Bottle with 3/4 cup
corn sugar. The "Monte Sano blend" coffee is a mild coffee (sorry I can't
remember exactly which coffees are blended to make this) that I buy locally
in  a coffee store. I wanted something mild for the first attempt so as not
to overdo it. This beer turned out wonderfully black and the chocolate and
coffee come out nicely in the aroma and flavor. In spite of the oils  in
the  chocolate, it has a rich, creamy head that stays with it until  the
bottom  of the glass. The low hopping rate is due to the fact that  both
the  coffee and the chocolate add to the bitterness and I  wanted  their
aromas to dominate this beer. It has been well received by all who  have
tried it. I called it "Three Passions Stout" because three of my  favor-
ite tastes (from the world of food and beverages anyway) are  chocolate,
coffee, and stout---not necessarily in that order. I have set aside  two
six-packs of this to see how well it ages (if I can leave it alone, that
is).
Recipe By     : Guy McConnel
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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