Wyldkaarde's Is this for breakfast coffee stout

All Grain Recipe

Submitted By: wyldkaarde (Shared)
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Batch Size: 6.08 galStyle: American Stout (20B)
Boil Size: 7.66 galStyle Guide: BJCP 2015
Color: 45.4 SRMEquipment: Robobrew 2018 - GASH
Bitterness: 40.2 IBUsBoil 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 :)

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