7 lb Glenbrew Irish Stout Kit
1/4 lb (1 cup) Flaked Barley
1/8 lb (1/2 cup) Black Patent Malt
1/2 oz Fuggles hop pellets
(bittering - 60 min)
1/2 oz Fuggles hop pellets
(flavoring - 10 min)
4 oz Ghirardelli unsweetened
Chocolate
2 c  Brewed Coffee (Monte Sano
Blend)
1 pk WYeast #1084 Irish Stout
Yeast
3/4 c  Corn sugar (bottling)

Brew coffee using 2 scoops coffee to 12 oz. cold water. Steep flaked
barley and cracked black patent for 45 minutes. Bring 1.5 gallons water to
a boil in brewpot, sparge in grains, and add extract and boiling hops.
Boil for 50 minutes. Add chocolate and flavoring hops and boil for 10 more
minutes. Remove from heat and carefully stir in coffee. Cool and pour into
fermenter containing 3 gallons cold (pre-boiled) water. Pitch yeast. Rack
to secondary when vigorous fermentation subsides. Bottle with 3/4 cup
corn sugar. The “Monte Sano blend” coffee is a mild coffee (sorry I cant
remember exactly which coffees are blended to make this) that I buy locally
in a coffee store. I wanted something mild for the first attempt so as not
to overdo it. This beer turned out wonderfully black and the chocolate and
coffee come out nicely in the aroma and flavor. In spite of the oils in
the chocolate, it has a rich, creamy head that stays with it until the
bottom of the glass. The low hopping rate is due to the fact that both
the coffee and the chocolate add to the bitterness and I wanted their
aromas to dominate this beer. It has been well received by all who have
tried it. I called it “Three Passions Stout” because three of my favor-
ite tastes (from the world of food and beverages anyway) are chocolate,
coffee, and stout not necessarily in that order. I have set aside two
six-packs of this to see how well it ages (if I can leave it alone, that
is).

Guy McConnel