Coffee Annan

All Grain Recipe

Submitted By: fishbulb (Shared)
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Brewer: Kurt and Jason
Batch Size: 10.20 galStyle: Oatmeal Stout (13C)
Boil Size: 14.67 galStyle Guide: BJCP 2008
Color: 41.8 SRMEquipment: Fishbulb AG - 10 Gallon
Bitterness: 28.6 IBUsBoil Time: 60 min
Est OG: 1.061 (14.9° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.021 SG (5.3° P)Fermentation: Ale, Two Stage
ABV: 5.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
8 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1
6 lbs Mild Malt (4.0 SRM) Grain 2
2 lbs Caramel/Crystal Malt - 80L (80.0 SRM) Grain 3
2 lbs Melanoiden Malt (20.0 SRM) Grain 4
2 lbs Oats, Flaked (1.0 SRM) Grain 5
1 lbs 8.00 oz Black (Patent) Malt (500.0 SRM) Grain 6
1 lbs 8.00 oz Carafa I (337.0 SRM) Grain 7
3.00 oz Willamette [5.5%] - Boil 60 min Hops 8
1.00 oz Fuggle [4.5%] - Boil 5 min Hops 9
1.0 pkgs English Ale (White Labs #WLP002) Yeast 10
8.00 oz Coffee (Secondary 14 days) Misc 11

Notes

Collect 4.5 gallons of water for mash and heat to 169F. Add 1 campden tablet crushed, 0.9 g gypsum, and 0.7 g calcium chloride. Crush Maris Otter, mild, melanoiden, and oats (oats don't need crush) and mash-in to hit 154F for 60 minutes. Heat an additional 13 gallons of water. Treat with 1.5-2 campden tablets, 2.6 grams gypsum, 2 grams calcium chloride. Collect and hold ~10 gallons at 170-175 for sparge. Bring 3 gallons to boil for mashout. Mashout by adding crushed Crystal 80, Carafa I, and Black Patent. Don't add grains early or mash pH will be too low. Shoot for 168F or minimum 160F. Stir and hold for 10 minutes. Vorlauf ~1 gallon, then start runnings into heated kettle. Take first runnings sample (~6-8oz), and continue to sparge until 14 gallons collected. Take sample of last runnings, then stir kettle well and take combined runnings sample. Skim off any hot break if possible. Keep to a mid vigor boil and add in bittering dose (neutral English mid alpha hop with 27 BU target; adjust amount/style as needed). Add finishing dose of Fuggles at 5 minutes. Chill to 65F, then runoff into fermentors. Oxygenate for 60 seconds per 5 gallons, add fermcap and WLP002 yeast. Coffee addition should be made at transfer to secondary/keg.

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