Springfield Brewing Co.’s Mudhouse Stout clone

(5 gal/19 L, all-grain)
OG = 1.053  FG = 1.014 IBU = 33  SRM = 35

Ingredients

8 lbs. (3.6 kg) 2-row pale malt
0.25 lbs. (0.11 kg) Hugh Baird crystal malt (50 °L)
0.25 lbs. (0.11 kg) Hugh Baird chocolate malt
0.50 lbs. (0.23 kg) Hugh Baird roasted barley
0.50 lbs. (0.23 kg) Weyermann Carafa III
4.1 AAU Nugget hops (70 min.) (0.33 oz./10 g of 12.5% AA)
0.50 oz. (15 g) Cascade hops (30 min.)
1.0 oz. (27 g) Cascade hops (0 min.)
21 oz. (620 ml) fresh brewed coffee
White Labs WLP001 (California Ale)

Step by Step

Mash grains at 155–158º F (69–70° C) for 60 minutes. Sparge with water at 168º F (76° C) and collect enough wort so that you end up with 5 gallons (19 L) after boiling. Total boil is 90 minutes. Bring to boil, add Nugget hops for 70 minutes, and remove. At 60 minutes, add first Cascade hops. Turn off heat. Add second Cascade hops. Ferment at 64º F (18° C). Primary takes three days. Do a two-day rest at 64º F (18° C) after primary is complete, cool to 52º F (11° C) and then hold for four days. Then chill to 32º F (0° C) and hold for at least one week. Coffee is added when the beer is down to 32º F (0° C). Add 21 oz. (620 mL) of fresh hot coffee, brewed from 1-1/4 oz. (35 g) espresso roast, to the cold stout. After a week, bottle.