- OG
- 1.060
- FG
- 1.020
- ABV
- 5.2%
- IBU
- 28
- SRM
- 38
- Batch
- 5 gal
Grain bill
| Malt | Weight | % |
|---|---|---|
| 2-Row Pale Malt | 9.00 lb | 72% |
| Munich Malt | 1.00 lb | 8% |
| Crystal 80L | 0.75 lb | 6% |
| Chocolate Malt | 0.75 lb | 6% |
| Roasted Barley | 0.50 lb | 4% |
| Flaked Oats | 0.50 lb | 4% |
Hop schedule
| Hop | Weight | Time | Type |
|---|---|---|---|
| Magnum | 0.75 oz | 60 min | boil |
Yeast
Process
- Mash at 156°F for 60 min
- Boil 60 min
- primary: 12 days @ 66°F
Notes
Lactose (8 oz at 15 minutes) gives the milk-stout sweetness. Cold-brew about 4 oz of coarse-ground coffee in 16 oz of cold water for 24 hours; add at packaging to taste. Mashing high (156°F) leaves the body full and the finish round.
Brewer: Add 0.5 lb lactose at 15 min — it doesn't ferment, so it sweetens. Cold-brew the coffee; hot extraction tastes harsh.
Packaging: Carbonate to 2.0 vols. Cold-brewed coffee added at packaging stays fresh longer.
About this Stout
History
Stout evolved from porter in eighteenth-century London, where stronger versions were marketed as "stout porter" before the term shortened to simply "stout." The addition of coffee to stout is a more recent development, frequently credited to American craft brewers in the late twentieth century who sought to complement the roasted malt character with actual coffee. Milk stouts, which incorporate lactose for residual sweetness and body, originated in early twentieth-century England and were often marketed for their perceived nutritional value. The combination of coffee and lactose in a single stout represents a modern fusion of these traditions. This style is associated with the BJCP Stout category, specifically the Sweet Stout subcategory when lactose is present.
Technique
The mash temperature of 156°F is selected to produce a fuller-bodied beer with substantial residual sweetness, which balances the roasted grain bitterness and supports the coffee additions planned for this recipe. This higher saccharification temperature favors alpha-amylase activity, leaving more complex sugars that SafAle S-04 will not fully ferment. The single hop addition of Magnum at sixty minutes provides clean bitterness without competing aromatic elements that might clash with coffee. Fermentation with S-04 at moderate ale temperatures produces a relatively neutral profile with low ester formation. Cold conditioning for at least one week after fermentation helps the roasted flavors meld and allows any harsh edges to smooth out before coffee is added.
Ingredient notes
The base of 2-Row Pale Malt and Munich Malt provides a solid foundation with light malt sweetness, while Crystal 80L contributes caramel notes and body. Chocolate Malt and Roasted Barley deliver the characteristic roasted coffee and dark chocolate flavors central to stout character, with the roasted barley adding a drier, more acrid edge. Flaked Oats improve mouthfeel and head retention, creating the smooth texture expected in milk stouts. Magnum hops are chosen for their high alpha acid content and neutral flavor profile, providing efficient bittering without aromatic interference. SafAle S-04 is a reliable English ale strain with moderate attenuation, leaving enough residual body to support the style while producing minimal fruity esters that could distract from roast and coffee.
Variations
Commercial examples of coffee stouts range from dry Irish-style versions to sweeter American interpretations with adjunct lactose. Some brewers add coffee during the boil, while others prefer cold-steeping coffee added to the fermenter or keg to preserve volatile aromatics. Substituting pale chocolate malt for some or all of the chocolate malt reduces astringency while maintaining color. Increasing flaked oats to one pound enhances the silky mouthfeel associated with oatmeal stouts. For a more assertive roast character, the roasted barley can be increased to 0.75 lb, though this may require additional lactose to balance the bitterness. Some brewers replace a portion of the base malt with flaked barley for additional body and haze.
When to drink & pairings
Coffee milk stouts pair well with desserts containing chocolate, caramel, or coffee flavors, including tiramisu, chocolate cake, and crème brûlée. The roasted malt character also complements grilled or smoked meats, particularly barbecue with sweet or molasses-based sauces. Serve in a pint glass or tulip at 50-55°F to allow the complex roasted and coffee aromatics to develop without being muted by excessive cold. The style works well as an after-dinner drink or alongside brunch dishes featuring bacon, sausage, or maple syrup. Sharp cheeses like aged cheddar provide a contrasting savory element that highlights the beer's sweetness and roast.