Brooklyn Infused Coffee Stout

All Grain Recipe

Submitted By: CaptKirkles (Shared)
Members can download and share recipes

Brewer: Kirk K.
Batch Size: 5.00 galStyle: American Stout (13E)
Boil Size: 6.43 galStyle Guide: BJCP 2008
Color: 41.9 SRMEquipment: Brew Pot (7.5 gal) and Igloo Cooler (10 Gal)
Bitterness: 45.0 IBUsBoil Time: 60 min
Est OG: 1.067 (16.3° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.021 SG (5.3° P)Fermentation: My Aging Profile
ABV: 6.0%Taste Rating: 35.0

Ingredients
Amount Name Type #
11 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
1 lbs Chocolate Malt (350.0 SRM) Grain 2
1 lbs Munich Malt - 10L (10.0 SRM) Grain 3
12.00 oz Caraaroma (130.0 SRM) Grain 4
7.04 oz Carafa III (525.0 SRM) Grain 5
4.00 oz Oats, Flaked (1.0 SRM) Grain 6
1.00 oz Nugget [13.0%] - Boil 60 min Hops 7
1.00 Immersion Chiller (Boil 15 min) Misc 8
0.25 tsp Irish Moss (Boil 10 min) Misc 9
0.75 oz Mt. Hood [6.1%] - Boil 5 min Hops 10
0.25 oz Mt. Hood [6.1%] - Boil 0 min Hops 11
1 pkgs Irish Ale (Wyeast Labs #1084) Yeast 12
20.00 oz Cold Brew Coffee (Bottling 5 min) Misc 13

Notes

Racked to barrel 4/10 1.021