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Coffee & Cream Stout

This is the third variation on a coffee stout. My first attempt was my 2nd brew ever. After the Drew Carey show introduced "Buzz Beer", I attempted my second batch. I have always been proud of this brew, and have tweaked the recipe over the years. The short cold soak of the coffee will assure great flavor but control the heavy roasted astringency. This recipe was chosen for the 2nd round of Sam Adam's Longshot competition.
Brewed By: 
Mark Poliner
Brew Date: 
Brew Type: 
Classic Style: 
Milk Stout
Recipe Category: 
Batch Size: 
5.0 gallons
Boil Time: 
60 minutes
Original Gravity: 
1.051 O.G.
Final Gravity: 
1.017 F.G.
26.6 IBUs
29.0 SRM

6.5# Gambrinus ESB

0.25# Honey malt

0.25# Wheat malt

0.75# Crystal 90

0.5# Roasted Barley

1# Lactose (milk sugar)

Mashing Instructions: 

60 minutes at 153 degrees.

Mash out 165 degrees.


EK Goldings 1 oz 60 minutes (5.5 AA)

Fuggles .25 oz 60 minutes (4.0 AA)

Fuggles .25 oz at end of boil

Extra Ingredients: 

1/2 lb. Kenya AA Coffee (regular grind)

Irish moss



Special Instructions / Notes: 

Grind coffee and add to primary fermenter 2 days before racking to secondary.

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