Sweet Water Tavern’s Giddyup Stout clone

Sweet Water Tavern’s Giddyup Stout clone

(5 gallons/ 19 L extract with grain)
OG = 1.046  FG = 1.014
IBU = 28  SRM = 32  ABV = 4.3 %

3.3 lbs. (1.5 kg) Briess unhopped light liquid malt extract
1 lb. 10 oz. (0.73 kg) light dried malt extract
11 oz. (0.31kg) crystal malt (60 ºL)
6.0 oz. (0.17 kg) chocolate malt
6.0 oz. (0.17 kg) roast barley grain
3.0 oz.  (85 g) Carafa® malt
5.0 oz. (0.14 kg) dark roast coffee (medium grind)
2.5 oz. (71g) lactose powder
1/2 tsp. yeast nutrient (15 min)
7.5 AAU Galena hops (60 min.) (0.63 oz./18 g of 12.0% alpha acid)
White Labs WLP023 (Burton Ale) or Wyeast 1275 (Thames Valley Ale)
0.75 cup (150 g) of corn sugar for priming (if bottling)

Step by Step
Steep the crushed grain in 3 gallons (11.4 L) of water at 154 ºF (68 ºC) for 30 minutes. Remove grains from the wort, add the liquid extract and bring to a boil. Add the only addition of Galena hops and boil for 60 minutes. During the boil, use this time to thoroughly sanitize a fermenter. Add the yeast nutrient after 45 minutes of boiling. Dissolve in the lactose at the end of the boil. Now add the wort to 2 gallons (7.6 L) of cold water in the sanitized fermenter and top off with cold water up to 5 gallons (19 L).

Cool the wort to 75 ºF (24 ºC). Pitch your yeast and aerate the wort heavily. Allow the beer to cool to 68 ºF (20º C). Hold at that temperature until fermentation is complete. Transfer to a carboy, avoiding any splashing to prevent aerating the beer. Let the beer condition for 1 week. One day prior to bottling or kegging make a coffee extract by steeping the ground dark roast coffee in 24 oz. (0.7 L) of cold water and refrigerate. Strain out the coffee grounds, add your extract and then bottle or keg. Allow to carbonate for 2 weeks and enjoy your Giddyup Stout!

All-grain option:
This is a single step infusion mash. Replace the malt syrup and dry malt extract with 8 lbs. (3.6 kg) 2-row pale malt. The other grains remain the same. Mix the crushed grain with 4 gallons (15.2 L) of 170 °F (77 °C) water to stabilize at 154 ºF (68 ºC) for 60 minutes. Sparge slowly with 175 ºF (79 ºC) water. Collect approximately 6 gallons (23 L) of wort runoff to boil for 60 minutes. The remainder of this recipe is the same as the extract-with-grain recipe.

Issue: December 2006

Coffee provides a kick to this well-balanced and tasty stout. Giddyup!