Coffee Stout

All Grain Recipe

Submitted By: mconlon2 (Shared)
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Brewer: GDB
Batch Size: 5.50 galStyle: Oatmeal Stout (13C)
Boil Size: 7.25 galStyle Guide: BJCP 2008
Color: 47.4 SRMEquipment: All Grain Equipment
Bitterness: 39.4 IBUsBoil Time: 60 min
Est OG: 1.073 (17.6° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.016 SG (4.2° P)Fermentation: Ale, Two Stage
ABV: 7.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
12 lbs 8.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1
1 lbs 4.00 oz Oats, Flaked (Briess) (1.4 SRM) Grain 2
1 lbs Caramel/Crystal Malt - 80L (80.0 SRM) Grain 3
1 lbs Chocolate Malt (350.0 SRM) Grain 4
1 lbs Roasted Barley (300.0 SRM) Grain 5
6.00 oz Black (Patent) Malt (500.0 SRM) Grain 6
1 lbs 10.72 oz Light Dry Extract (8.0 SRM) Dry Extract 7
1 lbs Turbinado (10.0 SRM) Sugar 8
0.50 oz Chinook [13.0%] - Boil 60 min Hops 9
1.00 oz Brewer's Gold [8.5%] - Boil 45 min Hops 10
1.10 Whirlfloc Tablet (Boil 15 min) Misc 11
3.00 oz Cocoa Powder (Boil 5 min) Misc 12
0.50 oz Willamette [5.5%] - Boil 2 min Hops 13
1.0 pkgs Dry English Ale (White Labs #WLP007) Yeast 14
1.0 pkgs Dry English Ale (White Labs #WLP007) Yeast 15

Taste Notes

Cold brew 8 volume oz of course ground coffee with 32 oz of water for roughly 24 hours. French press coffee right before adding to secondary fermenter.

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