#005 Espresso Coffee Chocolate Milk Stout 
All Grain Recipe
Submitted By: darcforce (Shared)
Members can download and share recipes
| Brewer: Kevin | |
| Batch Size: 5.50 gal | Style: American Amber Ale ( 6B) |
| Boil Size: 7.23 gal | Style Guide: BJCP 1999 |
| Color: 20.7 SRM | Equipment: Darcforce Brewery |
| Bitterness: 64.8 IBUs | Boil Time: 60 min |
| Est OG: 1.071 (17.2° P) | Mash Profile: Single Infusion, Light Body, No Mash Out |
| Est FG: 1.023 SG (5.8° P) | Fermentation: Ale, Two Stage |
| ABV: 6.3% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 12 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
1 |
| 1 lbs |
American - Munich - Dark 20L (2.5 SRM) |
Grain |
2 |
| 1 lbs |
Caramel Malt - 40L (Briess) (40.0 SRM) |
Grain |
3 |
| 8.00 oz |
Chocolate Malt (350.0 SRM) |
Grain |
4 |
| 8.00 oz |
United Kingdom - Black Patent (27.5 SRM) |
Grain |
5 |
| 0.50 tsp |
Amylase Enzyme (Mash 60 min) |
Misc |
6 |
| 1.00 oz |
Columbus (Tomahawk) [14.0%] - Boil 60 min |
Hops |
7 |
| 1.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
8 |
| 2.00 oz |
Cascade [5.5%] - Boil 15 min |
Hops |
9 |
| 0.50 tsp |
Yeast Nutrient (Boil 10 min) |
Misc |
10 |
| 1.0 pkgs |
White Labs WLP001 (Wyeast Labs #1056) |
Yeast |
11 |
| 10.00 oz |
Brewed Coffee (Bottling 0 min) |
Misc |
12 |
| 8.00 oz |
Natural Chocolate Flavoring (Bottling 0 days) |
Misc |
13 |
| 4.00 oz |
Natural Espresso Flavoring (Bottling 0 days) |
Misc |
14 |
Notes
- Clean all parts of mash tun
- Boil 2 or 3 gallons of water and dump into mash tun to heat it (leave in tun while heating mash water)
- When mash/strike water is at temp, dump all water out of mash tun (159.6 degrees)
- Put mash/strike water in mash tun
- Add grains, mix thoroughly
- Add any mash additions such as amylase enzyme
- Wait out mash time while heating sparge water (heat to 170 degrees - above that and you risk extracting tannins from the grain husk resulting in off/bitter flavors)
- When mash time is up, vourloff/recirculate wort over grains to set the grain bed. Pour wort slowly over your mash paddle to minimally disturb grains on top of grain bed
- When the wort is clear-ish time to sparge (usually vourloff 3 pitchers)
- Place large screen strainer on boil kettle and attach hose to mash tun
- Loop hope into strainer
- Open valve on mash tun about 1/3 to allow wort to flow into the hose, through the strainer and into the boil kettle
- When wort is just below the top of the grain bedm pour your sparge water over the mash paddle and into the mash tun.
- Pour sparge water unti about 1 inch above top of the grain bed
- Repeat until you have the proper amount in boil kettle
This Recipe Has Not Been Rated
BeerSmith™ Recipes and Web Editor