Coffee and Cream Stout

Extract Recipe

Submitted By: dryice (Shared)
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Brewer: Larry
Batch Size: 5.00 galStyle: American Stout (13E)
Boil Size: 6.22 galStyle Guide: BJCP 2008
Color: 31.1 SRMEquipment: MegaPot 8 Gal
Bitterness: 41.0 IBUsBoil Time: 60 min
Est OG: 1.056 (13.8° P)
Est FG: 1.015 SG (3.7° P)Fermentation: Ale, Single Stage
ABV: 5.5%Taste Rating: 30.0

Ingredients
Amount Name Type #
5.00 gal Poland Spring (R) Water 1
4.00 oz Black (Patent) Malt (500.0 SRM) Grain 2
4.00 oz De-Bittered Black Malt (Dingemans) (550.0 SRM) Grain 3
4.00 oz Roasted Barley (300.0 SRM) Grain 4
7 lbs Dark Dry Extract (17.5 SRM) Dry Extract 5
0.50 oz Magnum [14.0%] - Boil 60 min Hops 6
0.25 oz Magnum [14.0%] - Boil 30 min Hops 7
0.75 oz Centennial [10.0%] - Boil 10 min Hops 8
1.00 tsp Irish Moss (Boil 10 min) Misc 9
1.00 lbs Lactose (Boil 0 min) Misc 10
1.0 pkgs British Ale Yeast (Wyeast Labs #1098) Yeast 11
1.00 cup Coffee, Roasted (Primary 0 min) Misc 12

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