Fumihiro's Sweet Coffee Stout

All Grain Recipe

Submitted By: kanekof (Shared)
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Brewer: Fumihiro Kaneko
Batch Size: 5.15 galStyle: Sweet Stout (16A)
Boil Size: 6.95 galStyle Guide: BJCP 2015
Color: 38.6 SRMEquipment: My Equipment #1
Bitterness: 28.4 IBUsBoil Time: 90 min
Est OG: 1.061 (15.0° P)Mash Profile: Temperature Mash, 1 Step, Light Body
Est FG: 1.020 SG (5.0° P)Fermentation: Ale, Two Stage
ABV: 5.5%Taste Rating: 30.0

Ingredients
Amount Name Type #
9 lbs 2.03 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1
11.82 oz Black (Patent) Malt (500.0 SRM) Grain 2
11.82 oz Crystal 75, 2-Row, (Great Western) (75.0 SRM) Grain 3
8.11 oz Chocolate Malt (350.0 SRM) Grain 4
15.87 oz Milk Sugar (Lactose) (0.0 SRM) Sugar 5
1.59 oz Golding, U.S. [5.0%] - Boil 60 min Hops 6
1.00 tsp Irish Moss (Boil 15 min) Misc 7
115.00 g Coffee (ground) (Boil 1 min) Misc 8
1.0 pkgs SafAle English Ale (DCL/Fermentis #S-04) Yeast 9

Notes

Add 1/12 tsp (0.5g) of campden powder to the mashing and sparging water before boiling. Very low temperature mashing at 66C for full 90 min. The coffee beans are coasely grounded before steeping. The amount of mashing water was 13.14 litters and that of the sparging water was 17.16 litters. The calculation by BeerSmith is wrong since it assumes that lactose must be mashed. (It is added to the boiling waort and boiled for 20-30 mins. ) Brewed on 5/7/17.

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