Charlottesville Area Masters of Real Ale

I brewed this beer in celebration of my wife and my 10 year anniversary.  We both love coffee and bought some Maui coffee beans while we vacationed in Hawaii to celebrate.  So, I found a recipe in the September 2007 issue of BYO for a coffee stout, modified it, and loved it on the first sip.  This was the best recipe I made in 2007.  If you decide to make it, let me know how it turns out.

Maui Madness Expresso Stout (All grain recipe)
Tom Wallace
Modified from the Coffee Beer recipes in the September 2007 issue of Brew Your Own

Ingredients:
- 11 lbs of Marris Otter Malt
- 28 oz of Roast Barley
- 28 oz of Flaked Oats
- 12 oz of Chocolate Malt
- 8 oz of Chocolate Wheat Malt
- 2 oz of Fuggle Pellet Hops (45 min from flame out)
- 10 shots of Expresso (added in secondary)
- 1 pack Wyeast British Ale Yeast (1098)

Stats:
- O.G. - 1.074
- F.G. - 1.026
- IBU - Unknown
- Color - Inky black (I don't have a SRM value)
- Alcohol - ~ 6% ABV

Instructions:
- Mash grains with 4 gallons of water at 153 F for 1 hour
- Sparge with enough 170 F water to collect 7 gallons total wort
- Boil for 90 min
- Add both oz of Fuggle hops at 45 min from end of boil
- Cool wort until pitching temperature (I cooled my until about 75 F)
- Rack into fermentor and stir vigorously to get air into wort
- Pitch yeast
- Primary fermentation until fermentation slows dramatically
- Wrack to secondary, leaving trub behind, and add 10 shots of cooled expresso to the secondary
- Leave in secondary for a week or two (I did 10 days because it was convenient)
- Bottle with priming sugar or keg
- Flavor was pretty good within three weeks or so and it continued to get better over time (the coffee flavors blend until it tastes to me more like a mocha than expresso)
- Enjoy

I remember this...droooool!

Thanks for the recipe!