[DC16] Green Earth Coffee Rye Milk Stout

All Grain Recipe

Submitted By: dgagnon (Shared)
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Batch Size: 4.00 galStyle: American Stout (13E)
Boil Size: 4.89 galStyle Guide: BJCP 2008
Color: 55.6 SRMEquipment: 7.5 Gallon Electric BIAB
Bitterness: 56.2 IBUsBoil Time: 30 min
Est OG: 1.118 (27.7° P)Mash Profile: BIAB, Light Body
Est FG: 1.045 SG (11.2° P)Fermentation: Ale, Two Stage
ABV: 10.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
6.10 gal Montreal Water 1
0.50 g Chalk (Mash 60 min) Misc 2
10 lbs 7.84 oz Pale Malt (2 Row) US (2.0 SRM) Grain 3
2 lbs 3.13 oz Rye Malt (4.7 SRM) Grain 4
13.93 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 5
11.71 oz Black (Patent) Malt (500.0 SRM) Grain 6
9.17 oz Toasted Rye Flakes (4.6 SRM) Grain 7
7.05 oz Caramel Malt - 10L (Briess) (10.0 SRM) Grain 8
6.35 oz Chocolate Malt (350.0 SRM) Grain 9
5.86 oz Roasted Barley (300.0 SRM) Grain 10
5.36 oz Chocolate Rye (Weyermann) (245.0 SRM) Grain 11
2.12 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 12
2 lbs 3.27 oz Milk Sugar (Lactose) [Boil] (0.0 SRM) Sugar 13
0.49 oz Simcoe [23.8%] - Boil 30 min Hops 14
1.00 Whirlfloc Tablet (Boil 15 min) Misc 15
0.74 oz Chinook [11.6%] - Boil 15 min Hops 16
1.00 tsp Yeast Nutrient (Boil 10 min) Misc 17
0.25 oz Mosaic (HBC 369) [12.0%] - Boil 5 min Hops 18
1.0 pkgs Nottingham (Danstar #-) Yeast 19
1.0 pkgs SafAle English Ale (DCL/Fermentis #S-04) Yeast 20
0.77 oz Chilis (Secondary 7 days) Misc 21
4.61 oz American Oak Cubes - Heavy Toast (Secondary 21 days) Misc 22
2.00 oz Cacao Nibs (Secondary 21 days) Misc 23

Notes

mash started at 166 and was brought down to 152 over 30 minutes, did 75 minutes, ended at around 148. did not rinse vessel after removing the bag Kegged on june 2018 on 65g cacao griller morropon and 33.10g honduras small batch equitable and 2oz oak chip in jameson stout edition and 21g dried whole chili paper

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