Homebrew: Black Coffee Stout-ish

My first attempt at brewing from my own recipe did not turn out well–I made a grave mistake in my units of measure putting down ounces instead of grams like an idiot. During that fiasco and a second attempt, I used up my priming sugar and half my malt syrup. 

However, third time being the charm, I created something I rather liked and will make again (especially since I have so many dark grains now)–Black Coffee Stout-ish.

This is a 1 gallon recipe, and I would welcome any advice for future projects.


My first ingredient haul from Northern Brewer

I’m a novice homebrewer.

Last year, I got a one-gallon starter kit from Northern Brewer. Since then, I’ve made six different kinds of beer from NB’s kits. All have been drinkable, but I still need to finesse my technique. For example, I’m displeased with the low level of carbonation in my beers tending to be rather flat and without head.

Also, I’m really unable to gauge alcohol content. As an avid beer drinker, I’ve a pretty high tolerance and can’t seem to really get a sense of any significant alcohol in my brews. As with most things, I think it comes down to persistence and experimentation.

Recently, I decide to attempt my own recipe. I’m happy working with one gallon batches; it feels really comfortable & keeps costs down. But it’s rare to find recipes for such a small amount. Thus, I have to find standard beer recipes and scale them down while making a few substitutions. I’m also not anywhere near the stage of making my own yeast, so it’ll be dry yeasts for the foreseeable future.

I wanted to try to make a Russian Imperial Stout in the vein of my favorite beer Old Rasputin


But I quickly realized that this style of beer requires a larger scale set up that I have or will have in the future. Thus, I decided to switch to a sort of Black IPA with coffee modeled on the NB recipe.

Overall, it turned out well–good aroma, a punch of coffee that didn’t bitter the overall flavor, and enough of a hop spine to satisfy.


Black Coffee Stout
1 Gallon Coffee Stout Recipe


1.25 gallons water

.25 lbs Roasted barley
.25 lbs Black malt
.25 lbs English chocolate

1.5 lbs dark malt syrup

3.5 grams US Magnum
14 grams Cluster
14 grams US Northern


Coffee 1 liter (4.25 cups)
Honey 1/3 cup



I brought the water to a boil before I set in my steeping grains. I mixed equal parts roasted barley, black malt, and English chocolate steeping the grains for just over 10 minutes at a boil.

Removing the grains, I added the 1st Hop Edition of 7 grams of Cluster. After stirring the hops in, I poured 1.5 lbs of dark malt syrup in stirring it as well. At the 30 minute mark, I added the 2nd Hop Edition of 3.5 grams of US Magnum stirring it in well, then stirred in the 3rd Hop Edition at the 35 minute mark of 7 grams of Cluster, and finally at the 40th minute the 4th Hop Edition of 14 grams of US Northern again stirring it all well. 

After 45 minutes, I turned off the heat. I brewed a french press of medium roast coffee approximately 1 liter or 4.25 cups, then poured that into the brew. I didn’t use any priming sugar instead using about 1/3 cup of honey.

I made an ice bath in my sink transferring my brew kettle to it so to cool.

Once the kettle was cool to the touch, I sanitized my siphoning equipment, carboy, yeast, and scissors. I moved the kettle to the counter and began to siphon. Once the carboy was filled, I used half of the Nottingham dry yeast packet and gently aerated it.

For this particular brew, I gave it a week to ferment before bottling day and then another week after for carbonation.


Again, I welcome any advice, suggestions, or questions. The Black Coffee Stout-ish turned out reasonably well and my next attempt will be of some kind of American lager.

5 thoughts on “Homebrew: Black Coffee Stout-ish

  1. This recipe sounds very good! Might give it a go myself. I’m also new to home brewing but have friends who do. One suggestion on carbing is something I learned…I use organic dried cane sugar, 3/4 teaspoon for each 12 oz bottle. Never had an issue with using this…also, bottles stored upright in temp controlled 69 to 70 degrees, kept in the dark for 1 to 2 weeks. I also regularly cold-crash for 8 to 14 hrs before bottling. Cheers!

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