I call this a Royal Coffee Stout. It is based on a coffee stout recipe created by a friend of mine, but I boosted the ABV with some malt additions, so I added the "Royal" to the title. It's a very tasty, rich brew with a wonderful coffee/mocha nose and hint of that in the flavor. Here you go:

Ingredients:
6 lbs John Bull dark unhopped liquid extract
4 lb. Munton's dark dry malt extract
2 oz Chocolate wheat (cracked - I used a rolling pin)
2 oz coffee beans (cracked or coarse ground)
2 oz UK Fuggle hop pellets 4.6%
1 oz Czech Saaz hop pellets 3.0%
1 cup oak chips
I package of Coopers ale yeast, starter.

Instructions:
I used the extract late method to help boost the hops characteristics, and also did a two stage fermentation with a second addition of oak chips during the second week. Total time in the primary fermenter was one week, and two weeks in the secondary. Longer wouldn't hurt. This brew cleared out nice and the bottles have a thin layer of sediment, not much to worry about at all.

I recommend a yeast starter for any brew, prepared at least 6 hours in advance. I make mine the morning of my brew, since I brew in the evenings. Since using starters I have noticed an increase in my alcohol yield, a faster start and longer, more active fermentation.

Chill three gallons of water in the refrigerator for the day. When your ready to brew use two gallons of bottled water or filtered tap water (your preference). While the water is heating put the coffee beans and chocolate wheat malt grains (course ground and crushed respectively) in cheesecloth and steep it in the water. I removed the beans and wheat malt shortly before the boil started, just around 160 degrees.

Once the boil begins add the first addition of Fuggles (1/2 oz.). Basically this is a 45 minute brew because you won't be adding the malts straight away. You will time the rest of the additions though.

Next, at the half hour mark add the second 1/2 oz. of Fuggles. When you get to the 15 minutes remaining mark add your first bit of Saaz (1/2). You can begin adding your extracts a little at a time from now until the end of the boil (starting at the 20 minute mark might give you a little more time). You don't need to "cook" the extracts, they just need to be fully dissolved so the sugars can be broken down by the yeast.

When 45 minutes is up, add the last bit of Saaz and turn off the flame.

Now, cool your wort using your prefered method. While that's cooling pour the three gallons of cold water into your primary fermenter. Get your yeast starter ready.

Strain as much of the hops out as I can. You can use a funnel strainer, or skim as much off as possible with a clean hand-held strainer. I prefer to strain out as much as I can to prevent hop tannins from over-bittering the beer.

Shake up your yeast starter and pitch the yeast, stirring up the wort in the fermenter to make sure it is mixed in well. Dump in a 1/2 cup of oak chips and put on the airlock.

After the first week rack to a secondary fermenter and add the second 1/2 cup of oak chips. After your third or fourth week, siphon the beer off into your bottling bucket and bottle away! The increased malts brought my final ABV up to about 8%.

Add 1 cup dry malt extract for bottling.

Enjoy! I have made this beer in the fall for the past 3 years. It's always a nice stout to enjoy on a winter evening.

If anyone is interested, I have a Coffee Porter recipe, which makes a great wintertime breakfast beer. I did the first batch about 13 months ago, and it was awesome!
Here you go...

Fermentables
Ingredient Amount
UK Pale Ale Malt 5lb 0oz
Extract - Light DME 3lb 0oz
US Caramel 10L Malt 1lb 0oz
UK Roasted Barley 8.00 oz
US Chocolate Malt 4.00 oz
US Black Malt 4.00 oz

Adjuncts
Ground, Fresh Coffee 1.00 oz (last 5 of boil, Ferm)

Hops
Variety Alpha Amount
UK Fuggle 4.5 % 2.00 oz
UK Fuggle 4.5 % 1.00 oz

I would be happy to email anyone with the recipe (PDF) if you want all of the details.

Brewologist - Have you had any issues with the coffee giving the beer a stale/oxidized flavor after a while? Mine was pretty damned good green, even better after aging for a month or two, but it seemed that the beer took on a slightly oxidized flavor after a few months. Any ideas?

Ground, Fresh Coffee 1.00 oz (last 5 of boil, Ferm)

Is that fresh brewed coffee or ground coffee beans?

If it is fresh brewed coffee, how much coffee and water was used to brew it?

I've been thinking of brewing a coffee porter or stout and have been trying to get a handle on how much coffee one should add for a five gallon batch.

Your coffee porter sounds very nice!

- Scott

Hey daneurysm,

Sorry for the delayed response. I haven't noticed any problems long term with the coffee. I actually left some of my original coffee stout sitting for almost a year in the bottles, and while the flavor didn't get complex at all, the coffee wasn't a problem. Still tasted pretty good after that period of time.

Stihler, that would be ground coffee, either fresh or a decent quality pre-ground coffee would suffice. I used Kona beans and ground them myself. Put the coffee in a muslin or cheesecloth sack and steep them in the wort, either early in the boil (like my recipe) or later on if you just want to affect the nose more than the flavor, like in daneurysm's recipe.

Since I steeped mine early it had a nice hint of coffee in the flavor, and that was even more evident as the beer sat in the glass for a bit.

It all depends on your preference.

I've never added pre-boiled coffee to the brew. I think that may have an adverse effect as far as potential bitterness, and there would be somewhat less control over the strength.

In May I brewed a batch of MayField's Message using wheat and creamy brown extracts. I added 1 1/2 ounces of brewed espresso and a 1/2 teaspoon of mocha powder to each 1 litre bottle on bottling day. Now whenever I'm not sure if I want a cup of coffee, or a beer, I just pour myself a glass or two of this unique ale and enjoy the day.

Screwy Brewer
http://www.thescrewybrewer.com/2010/05/mayfields-message.html