Wyldkaarde's Is this for breakfast coffee stout
All Grain Recipe
Submitted By: wyldkaarde (Shared)
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Batch Size: 6.08 gal | Style: American Stout (20B) |
Boil Size: 7.66 gal | Style Guide: BJCP 2015 |
Color: 45.4 SRM | Equipment: Robobrew 2018 - GASH |
Bitterness: 40.2 IBUs | Boil Time: 60 min |
Est OG: 1.074 (18.0° P) | Mash Profile: Single Infusion, Full Body |
Est FG: 1.020 SG (5.0° P) | Fermentation: My Aging Profile |
ABV: 7.3% | Taste Rating: 35.0 |
Ingredients
Amount |
Name |
Type |
# |
12 lbs 14.84 oz |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
1 |
1 lbs 1.50 oz |
Oats, Flaked (Briess) (1.4 SRM) |
Grain |
2 |
14.46 oz |
Black (Patent) Malt (500.0 SRM) |
Grain |
3 |
9.64 oz |
Roasted Barley (300.0 SRM) |
Grain |
4 |
4.82 oz |
Carafa III (525.0 SRM) |
Grain |
5 |
4.82 oz |
Caramel/Crystal Malt -120L (120.0 SRM) |
Grain |
6 |
4.82 oz |
Chocolate Malt (350.0 SRM) |
Grain |
7 |
2.11 oz |
Williamette [5.5%] - Boil 60 min |
Hops |
8 |
1.05 oz |
Cascade [5.5%] - Boil 15 min |
Hops |
9 |
1.05 oz |
Cascade [5.5%] - Boil 1 min |
Hops |
10 |
1.2 pkgs |
Safale American (DCL/Fermentis #US-05) |
Yeast |
11 |
9.72 oz |
Coffee (Bottling 0 min) |
Misc |
12 |
4.86 oz |
Molasse (Bottling 0 min) |
Misc |
13 |
Notes
24 hours before putting your beer into bottles make your cold brew preparation as follow :
In a french press add 1 oz of coarsely ground coffee and 8 oz of water.
Add in your molasses and let it cold brew for 24h in the fridge.
On bottling day, press and use the coffee and molasses as your priming sugar
This was modified from a BYO stout receipe
Comments are welcome, this is my first share and i'm still learning the tricks of the trade :)This Recipe Has Not Been Rated