Coffee Stout

All Grain Recipe

Submitted By: zanework (Shared)
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Brewer: Dave
Batch Size: 11.36 galStyle: Oatmeal Stout (13C)
Boil Size: 11.89 galStyle Guide: BJCP 2008
Color: 32.8 SRMEquipment: Double Batch Zane setup
Bitterness: 30.3 IBUsBoil Time: 60 min
Est OG: 1.053 (13.1° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.014 SG (3.7° P)Fermentation: Ale, Single Stage
ABV: 5.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
11.36 gal Dublin, Ireland Water 1
10.02 g Chalk (Mash 60 min) Misc 2
3.25 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 3
2.02 g Baking Soda (Mash 60 min) Misc 4
0.97 g Epsom Salt (MgSO4) (Mash 60 min) Misc 5
0.55 g Calcium Chloride (Mash 60 min) Misc 6
16 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 7
2 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 8
2 lbs Oats, Flaked (1.0 SRM) Grain 9
1 lbs 8.00 oz Chocolate Malt (350.0 SRM) Grain 10
1 lbs Biscuit Malt (23.0 SRM) Grain 11
1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 12
1 lbs Roasted Barley (300.0 SRM) Grain 13
1.98 oz Willamette [5.5%] - Boil 60 min Hops 14
1.62 oz Goldings, B.C. [5.9%] - Boil 60 min Hops 15
2 pkgs Nottingham Yeast (Lallemand #-) Yeast 16