Creamy Coffee – Coffee Milk Stout

beer-label-creamy-coffee-3inchI love coffee in the morning. The smell gets my senses going, and that bitter, roasty flavor comforts me. It’s such a pleasant experience that I wish I could have it in the evening without it keeping me up all night. So I decided to make an espresso milk stout.

There’s no law that says you can only drink coffee in the morning. If you close your eyes and smell your glass, you might think you’re about to dink a roasty espresso with a hint of dark chocolate. This smooth and creamy black beauty has 15% cold-brewed espresso blended into a sessionable milk stout that pairs nicely with chocolate, cigars, and good company.

Brew Date: May 27, 2013
Kegged On: June 9, 2013
O.G.: 1.055
F.G.: 1.023
ABV: 4.2%

Recipe Details

Batch SizeBoil TimeIBUSRMEst. OGEst. FGABV
5 gal60 min24.75231043.7595861.0621.0245.000431


UK Maris Otter7.5 lbs56.6
US Caramel 60L Malt1 lbs7.55
UK Munich Malt1 lbs7.55
US Roasted Barley1 lbs7.55
UK Chocolate Malt12 oz5.66
UK Flaked Barley8 oz3.77
UK Flaked Oats8 oz3.77
Sugar – Lactose1 lbs7.55


NameAmountTimeUseFormAlpha %
UK Golding1.5 oz60 minBoilPellet4
UK Golding1 oz10 minBoilPellet4


Irish Moss0.07 oz15 minBoilOther


White Labs WLP002-English Ale67%32°F – 32°F


Rest at156.2°F60 min


Aging0 days32°F



Yeast Choices:
WLP006-Bedford British Ale (JZ, Sweet Stout) 68F
WLP002-English Ale (JZ, Oatmeal Stout) 68F
WLP007-Dry English Ale (Higher attenuating and drier version of 002)
WLP004-Irish Ale

Coffee Addition:
Cold-brew using 8oz coarse-crushed espresso beans in 24oz water. Place in fridge for 3 days and add to keg.

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