INGREDIENTS

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
don't  have a wort chiller you'd 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 I've left the bag of
coffee  beans  and  hops until racking without over doing the coffee
flavor. This cuts  down  on the potential for contamination. We've been
using a Sierra Nevada  yeast culture for the last few batches and it's 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 I'd prefer. Next time I'll use Wyeast's
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
Recipe By     : Serving Size:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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