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Written by Thomas Bardenwerper   
Friday, 12 March 2010 19:25

Coffee Liqueur Oatmeal Stout - Extract

Extract Recipe By Britt Bunyard

Source: Heavy Duty Oatmeal Stout recipe but with addition of coffee liqueur and no treacle



  • 9 lbs amber malt extract
  • 1 lb Quaker old fashioned oats
  • 1/2 lb black patent malt
  • 1/2 lb chocolate malt
  • 1/2 lb roasted barley
  • 3 oz Special B malt
  • 2 oz Nugget hops (bittering)
  • 1 oz Willamette hops (aroma)
  • bottle of coffee liqueur (approx 500 mL)
  • Wyeast 1098 British Ale yeast culture


Mash the malts and oats in a couple of gallons of 155 degree (Fahrenheit) water for about 30 minutes. Before the beginning of the boil remove all grains and add 2 oz bittering hops. At the last 5 min of the boil add malt extract, and aroma hops. Let this steep for 5-10 minutes. Once in primary, add coffee liqueur.


Initial gravity (12-16-2008) was 1.090. That’s heavy duty.