#17 Espresso Stout

All Grain Recipe

Submitted By: Kanaclane (Shared)
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Brewer: Kevin
Batch Size: 5.28 galStyle: Imperial Stout (20C)
Boil Size: 6.30 galStyle Guide: BJCP 2015
Color: 59.3 SRMEquipment: Cuve 33l Tout Grain Biab eff 80%
Bitterness: 64.5 IBUsBoil Time: 60 min
Est OG: 1.088 (21.2° P)Mash Profile: Température, monopalier, corps moyen
Est FG: 1.018 SG (4.5° P)Fermentation: Ale, Two Stage
ABV: 9.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
13 lbs 3.64 oz Malt Pale (2 Rangs) UK (4.1 SRM) Grain 1
12.35 oz Caraaroma (Weyermann) (203.0 SRM) Grain 2
12.35 oz Malt Brun (68.5 SRM) Grain 3
10.58 oz Malt de froment, BE (2.0 SRM) Grain 4
8.82 oz 5 céréales, flocons toastés (1.7 SRM) Grain 5
8.82 oz Carafa II (583.8 SRM) Grain 6
8.82 oz Malt Chocolat (456.9 SRM) Grain 7
8.82 oz Malt de froment - Chocolat (533.0 SRM) Grain 8
0.71 oz Columbus/Tomahawk/Zeus (CTZ) [14.3%] - Boil 60 min Hops 9
0.88 oz Columbus/Tomahawk/Zeus (CTZ) [14.3%] - Boil 30 min Hops 10
4.00 g Irish Moss (Boil 15 min) Misc 11
1.41 oz Willamette, New Zealand [5.0%] - Boil 10 min Hops 12
50.00 g Cacao (poudre) (Boil 5 min) Misc 13
50.00 g Café (Boil 0 min) Misc 14
2.0 pkgs New World Strong Ale (Mangrove Jack's #M42) Yeast 15
30.00 g Chêne (copeaux) (Secondary 7 days) Misc 16
2.00 Gousse vanille (Secondary 7 days) Misc 17
450.00 ml Café (Bottling 0 min) Misc 18

Notes

Café 90°C en "coffee stand" Café avant embouteillage, faire infusion à froid pendant 24h 63g pour 450ml de café DI 20.5 10/01/17 Transfert en 2 cuves Prise densité réfracto (1046 11.5 brix) conversion 1021 14/01/17 Cuve 1: 30g de copeau (macération 1 mois dans Glenfiddich IPA) et une gousse de vanille (macération 1 semaine Glenfiddich) Cuve 2: 1 gousse de vanille (macération 1 semaine Glenfiddich) 01/02/16 Densité sans copeaux 1021 11/02/17 Capsules noires sans copeaux 18*33 2*50 Capsules rouges (+2 noires) avec copeaux 18*33 2*50

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