Stout Recipe

[wvbrewer]

I would like to make a Sweet Coffee Stout does anyone have a good extract recipie for this.  Northern Brewer has a kit, but I was wondering if I could get the stuff cheaper from our store instead.  I have been thinking about steeping some speacialty grains in my next batch, but that is far as I will go for now.  

Thanks
Dave

[PetenNewburg]

Dave,

  My Sticky Wicket Stout that everybody loved is the base for my Coffee Stout, Oatmeal Stout and Milk Stout recipees.

This was my first attempt at a partial grain brew.  I used a pair of MrBeer Sticky Wicket kits for the Liquid Malt and yeast.  I added .30 lb Kamut Organic grain, .25 lb Chocolate malt, .25 lb Black Patent malt(debittered), .25 lb Cara-Malt 45, .50 lb Rolled Oats and 2lbs Dark DME.  Boil size of 6.25 gallons including 2.5 gallon sparge.
  The Kamut was steeped 1 hr at 120 degrees in 1.5 gallon water.  Then added and cooked the remainder of grains with rests at 140 & 158, with an additional gallon of preheated water.  Sparge at 170 degrees.  All grains were given a medium grind.
  Water added to make 6.25 gallon boil with the added 4 cans of liquid malt and DME.  .5 oz Cascade Hops for full 60 min boil.  .25 oz Willamette added at 45 minute mark.
  Brew added to fermenter at 80 degrees.  Pitched yeast slurry made from yeast starter mix, 1 Lt water and yeast provided with kit.  (yeast starter begun night before)  36 hours plus very active fermentation.  est OG 1.055, actual Start OG 1.071.

  The Kamut grain should either get a finer grind or soaked overnight prior to cooking.

[wvbrewer]

I would like to do something simple since I do not have any experiance using grains.  I was think of a picking up a stout kit from the store and steeping some speacialty grains and secondaring with some good coffee.  Maybe be some lactose to sweeten it up some.  What would the best thing from the store be? 

Dave

[PetenNewburg]

  I would use the Coopers Irish Stout LME Kit.  If you like strong tasting coffee use 1lb, or less for a lighter infussion.  Coffee is best brewed at 160 degrees, so keep 2 quarts of liquid out of the beer batch, use it for steeping your beans/ grounds.  Add it to your primary.  I have not used lactose yet, so I can't say when to add that.  A Amish Country store near me has a really good coffee substitute made from roasted barley I want to try in a batch.  It's de-caf so that is a big plus, at least to my blood pressure!!  LOL!  The batch I made with 8 o'clock Columbian was like Mountain Dew on steroids with caffine!