BeerBorg

Sorry I didn't get this sooner. My friend forgot to bring it to bowling last week, and last night, as well. I got a FB message from him this afternoon asking for my email address, and he sent it to me, so here it is. I had a bottle of this, and it's a very good coffee milk stout. Smooth and sweet, with a prominent coffee influence. You can thank Will Lawler for this one.

Will’s Swill Brewing
“Dark Awakening”
Coffee Milk Stout (4.1% abv)
OG - 1.056 FG - 1.025
IBU - 31-34
Ingredients:
• 3.3 lbs special dark lme
• 3.3 lbs Pilsen light lme
• 8oz caramel 120L
• 4oz roasted barley
• 4 oz dark chocolate grain
• 8oz maltodextrin
• 8oz lactose
• . 5 oz magnum hop pellet(alpha 13.5/beta 6.0)
• .5 oz cluster hop pellet(alpha 8.1/beta 5.2)
• 11g Nottingham ale yeast
• 10.5 oz Eight o’clock coffee dark Italian roast (whole bean)

1. Bring 3 gallons of water to steeping temp. Steep grain for 20 minutes @ 155 degrees.
2. Remove grain bag and bring to a boil.
3. Once at a boil add all lme, maltodextrin, and lactose.
4. Add magnum Hops at start of boil.
5. Boil 50 minutes and add cluster hop for last 10 minutes.
6. At end of boil bring wort to 76 degrees.
7. Transfer to fermenter and bring total volume to 5 gallons. Target OG is 1.056
8. Sprinkle dry Yeast on top of wort and gently stir in.
9. Let ferment for 8 days.
10. On 9th day, take 10.5 oz coffee beans and bring to a boil in 2 cups water for 5 minutes.
11. Once cooled place coffee beans into secondary fermenter. Rack from primary to secondary.
12. Let beer rack for 2 months(I suppose you could do a month)
13. Botting day bring 2 cups water to boil and add 5oz priming sugar.
14. Bottle and let condition for 2 weeks.
15. Pop a bottle and enjoy.

Thanks for the shout Hat. It's a great recipe and everything just comes through so nicely. The aroma is that of a fresh cup of black coffee. No bitterness that I can taste in this recipe. To whomever brews it best of luck and let me know what you think of it!