MFR 14 - Session Coffee Stout (Robson) - Recipe

MFR 14 - Session Coffee Stout (Robson)

Brewer: Marcelo Fenoll
Batch Size: 5.28 gal	Style: Spice, Herb or Vegetable Beer (30A)
Boil Size: 6.03 gal	Style Guide: BJCP 2015
Color: 31.2 SRM	Equipment: MFR 20/22 L (inox/aluminio)
Bitterness: 24.2 IBUs	Boil Time: 60 min
Est OG: 1.045 (11.1° P)	Mash Profile: MFR Temperature Mash, 1 Step, Medium Body
Est FG: 1.010 SG (2.7° P)	Fermentation: MFR Ale (7d F +7d M)
ABV: 4.5%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
2.00 g	Cloreto de Cálcio (CaCl2) (Mash 60 min)	Misc	1
2.00 g	Sulfato de Cálcio (CaSO4) (Mash 60 min)	Misc	2
1.00 g	Sulfato de Magnésio (MgSO4) (Mash 60 min)	Misc	3
9.25 gal	Água da CAESB 2016	Water	4
5 lbs 4.66 oz	Pale Malt, Maris Otter (#A) (3.0 SRM)	Grain	5
8.82 oz	Oats Flaked / Aveia em flocos (#P) (1.0 SRM)	Grain	6
7.05 oz	Barley Flacked / Cevada em flocos (#P) (1.7 SRM)	Grain	7
7.05 oz	Chateau Biscuit (#P) (25.4 SRM)	Grain	8
7.05 oz	Chateau Cafe (#P) (253.8 SRM)	Grain	9
7.05 oz	Chateau Crystal (#P) (76.1 SRM)	Grain	10
7.05 oz	Chateau Melano (#P) (40.6 SRM)	Grain	11
3.53 oz	Chateau Black (#P) (710.7 SRM)	Grain	12
3.53 oz	Chateau Chocolate (#P) (456.9 SRM)	Grain	13
0.53 oz	Galena (#P#A) [11.7%] - Boil 60 min	Hops	14
1.0 pkgs	Burton Union (Mangrove Jack's #M79)	Yeast	15
200.00 ml	Café / Coffee extraído com filtro (Primary 1 weeks)	Misc	16