Cappuccino Stout Clone

Extract Recipe

Submitted By: zelpa (Shared)
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Brewer: Zelpa
Batch Size: 5.00 galStyle: American Stout (13E)
Boil Size: 6.00 galStyle Guide: BJCP 2008
Color: 34.2 SRMEquipment: Zelpa 7 gal Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 53.3 IBUsBoil Time: 60 min
Est OG: 1.067 (16.5° P)
Est FG: 1.012 SG (3.1° P)Fermentation: Ale, Two Stage
ABV: 7.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
1 lbs 12.00 oz Wheat Malt, Ger (2.0 SRM) Grain 1
1 lbs 8.02 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2
1 lbs Chocolate Malt (350.0 SRM) Grain 3
16.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 4
1 lbs 8.00 oz Light Dry Extract (8.0 SRM) Dry Extract 5
16.00 oz Corn Sugar (Dextrose) (0.0 SRM) Sugar 6
0.75 oz Horizon [11.0%] - Boil 60 min Hops 7
0.50 oz Cascade [6.0%] - Boil 30 min Hops 8
0.50 oz Willamette [5.0%] - Boil 30 min Hops 9
6 lbs 0.00 oz Pale Liquid Extract [Boil for 15 min] (8.0 SRM) Extract 10
1.00 Whirlfloc Tablet (Boil 15 min) Misc 11
1.00 oz Cascade [6.0%] - Boil 0 min Hops 12
1.00 oz Willamette [5.0%] - Boil 0 min Hops 13
1.0 pkgs American Ale Yeast Blend (White Labs #WLP060) Yeast 14
0.50 oz Cascade [6.0%] - Dry Hop 7 days Hops 15
0.50 oz Willamette [5.0%] - Dry Hop 7 days Hops 16
0.50 gal Coffee (Secondary 0 min) Misc 17

Notes

Heat four gallons water to 166F. Place crushed grains in grain bag and steep at 155F for 45 minutes. Check tempuratue every 10 minutes and heat steeping water to 160F when it falls below 155F In a speparate pot heat 1 gallon to 165F to use for rinsing grain. Bring wort to boil and add dried extract and corn sugar. Follow hops schedule 15 minutes let in boil, add liquid malt extract. Cool wort and pitch yeast at 70F Brew 3-4 oz of coffee and add to secondary. Make cold brew method. The recommended method is to prepare a very strong brew at 48oz (8 cup line on a coffee maker) of coffee in a drip style coffee maker. Add to secondary and test flavor. Add slowly.

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