Black House Coffee Stout

Brewer: Tony
Batch Size: 10.00 gal	Style: Sweet Stout (16A)
Boil Size: 13.19 gal	Style Guide: BJCP 2015
Color: 47.4 SRM	Equipment: 20 Gallon
Bitterness: 41.0 IBUs	Boil Time: 60 min
Est OG: 1.075 (18.2° P)	Mash Profile: Single Infusion, Medium Body
Est FG: 1.019 SG (4.8° P)	Fermentation: Ale, Single Stage
ABV: 7.4%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
15.00 gal	Black Full (Over 31 SRM)	Water	1
2.60 g	Calcium Chloride (Mash 60 min)	Misc	2
2.30 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	3
1.40 g	Baking Soda (Mash 60 min)	Misc	4
1.20 g	Pickling Salt (Mash 60 min)	Misc	5
1.10 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	6
0.80 g	Salt (Mash 60 min)	Misc	7
13 lbs	Pale Ale Malt (Rahr) (3.5 SRM)	Grain	8
3 lbs 12.00 oz	Pale Malt, Maris Otter (3.0 SRM)	Grain	9
3 lbs	Caramel Malt - 60L (Briess) (60.0 SRM)	Grain	10
3 lbs	Chocolate Malt (250.0 SRM)	Grain	11
2 lbs	Melanoiden Malt (20.0 SRM)	Grain	12
2 lbs	Roasted Barley (Briess) (300.0 SRM)	Grain	13
1.50 oz	Magnum [13.3%] - First Wort	Hops	14
1.00 oz	East Kent Goldings (EKG) [5.3%] - Boil 30 min	Hops	15
0.55 tsp	Irish Moss (Boil 10 min)	Misc	16
1 lbs	Milk Sugar (Lactose) [Boil for 10 min] (0.0 SRM)	Sugar	17
2.20 tsp	Yeast Nutrient (Boil 0 min)	Misc	18
3.0 pkgs	Safale American (DCL/Fermentis #US-05)	Yeast	19
4.00 oz	Coffee (Secondary 48 hours)	Misc	20
8.00 oz	Cacao Nibs (Secondary 7 days)	Misc	21

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