Clibit
I'm sure I've posted this recipe before. My mate made it a few years ago and it was great. I'm thinking of brewing it myself, with an ABV of around 6% instead of 7% - simply reducing the pale malt. Maybe use Nottingham yeast. Some good guidance on adding coffee below.

https://www.homebrewersassociation.org/homebrew-recipe/beer-recipe-of-the-week-coffee-stout/

5 gallons (18.93 L)
  • 10.0 lb (4.54 kg) | two-row malt
  • 1.25 lb (0.57 kg) | Munich malt
  • 5.0 oz (142 g) | 45°L crystal malt
  • 5.0 oz (142g) | 150°L crystal malt
  • 4.0 oz (113 g) | roast barley
  • 4.0 oz (113 g) | chocolate malt
  • 4.0 oz (113 g) | black malt
  • 4.0 oz (113 g) | Simpsons brown (coffee) malt
  • 2.0 oz (57 g) | coarse ground coffee (steep 2 minutes at knockout or add toddy* [see below] to secondary)
  • 0.25 oz (7 g) | Magnum, 14.5% a.a. (60 min)
  • 0.5 oz (14 g) | Crystal, 5% a.a. (30 min)
  • 1.0 oz (28 g) Crystal, 5% a.a. (0 min)
  • White Labs 001 or Wyeast 1056
  • Original Gravity: 1.070
  • IBU: 20
  • SRM: 38
  • Efficiency: 75%
  • Mash at 151°F (66°C) for one hour.
  • Ferment at 68°F (20°C) until finished.

*Preparing a Coffee Toddy for this Recipe

Equipment

1 quart jar with lid, sanitized
2 muslin sacks, or pantyhose

Ingredients

2 oz (57 g) of coffee ground to electric percolator (second from coarsest) setting on commercial coffee grinder 
2 cups (473 mL) water

Procedure

  • Place ground coffee into the doubled muslin sack or pantyhose inside jar, then stretch around the outside of the jar. 
  • Fill with 1.5 cups (354 mL) cold water and put lid on tightly. 
  • Leave in the refrigerator for 24 hours. After 24 hours, open lid and lift out sack of coffee.
  • Pour out the remaining coffee toddy, leaving behind the dregs (last coffee bean bits) behind.  
  • Add to secondary before transferring from your primary. 
  • If you only have a primary, put the toddy in before bottling, or if you keg, the Cornelius keg upon transfer. 
  • Important note:  The ideal ratio of coffee to water is 1.0 oz (28 g) coffee to 8.0 fluid oz (237 ml) water.
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Robert
I had a coffee beer recently, made with cold brewed coffee apparently, can't remember the brewer but I can only recall one beer I've drank that was worse. It was like thin stout with a watery coffee taste. Horrible. If it MUST be done, why not just make espresso and bung that in?
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Clibit
Robert wrote:
I had a coffee beer recently, can't remember the brewer but I can only recall one beer I've drank that was worse. It was like thin stout with a watery coffee taste. Horrible. If it MUST be done, why not just make espresso and bung that in?


I've made coffee in a cafetiere on the odd occasion I've added it to a brew. 
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GHW
Clibit wrote:


I've made coffee in a cafetiere on the odd occasion I've added it to a brew. 


No pantyhose available?
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Clibit
GHW wrote:


No pantyhose available?


Not in this house. No.
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Robert

Clibit wrote:


Not in this house. No.

I can send you some of mine. Might need a good wash.

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Clibit
Robert wrote:

 

I can sed you some of mine. Might need a good wash.



Thanks for the offer. But I've got a cafetiere. I make hop teas in it too. 
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GHW
I use pantyhose for all my tea and coffee making

Getting back on topic, I really like the idea of coffee stout but the few I have tried have not really been that great.
Including my own, which was rather flat and lacking complexity, body and any depth of flavour
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Hops_and_Dreams
GHW wrote:
Including my own, which was rather flat and lacking complexity, body and any depth of flavour

Apart from that, it was nice though yeah?
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Steve
GHW wrote:
I use pantyhose for all my tea and coffee making

Getting back on topic, I really like the idea of coffee stout but the few I have tried have not really been that great.
Including my own, which was rather flat and lacking complexity, body and any depth of flavour


Your bloody Welsh not American [wink]
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GHW
Hops_and_Dreams wrote:

Apart from that, it was nice though yeah?


Ha! It was drinkable!
Just rather below par
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