Dry Irish Coffee Stout 
Partial Mash Recipe
Submitted By: makemorebeer (Shared)
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| Brewer: Bottling Day: | |
| Batch Size: 5.50 gal | Style: Irish Extra Stout (15C) |
| Boil Size: 3.36 gal | Style Guide: BJCP 2015 |
| Color: 24.2 SRM | Equipment: 2-Stove Top Rig |
| Bitterness: 20.7 IBUs | Boil Time: 60 min |
| Est OG: 1.059 (14.6° P) | Mash Profile: Single Infusion, Full Body, No Mash Out |
| Est FG: 1.016 SG (4.1° P) | Fermentation: Ale, Two Stage |
| ABV: 5.7% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 1 lbs 8.00 oz |
Pale Ale Malt (Rahr) (3.5 SRM) |
Grain |
1 |
| 1 lbs |
Barley, Flaked (Briess) (1.7 SRM) |
Grain |
2 |
| 1 lbs |
Roasted Barley (Briess) (300.0 SRM) |
Grain |
3 |
| 6 lbs |
Maris Otter LME (Maillard Malts) (4.5 SRM) |
Extract |
4 |
| 2.00 oz |
East Kent Goldings (EKG) [5.0%] - Boil 60 min |
Hops |
5 |
Notes
Bottling Day:
Add Cold brewed Coffee to bottling bucket
---Bucket (~about 2cup +/- to taste)
Cold Brew Coffee:
Boil 1 qt. clean water and let cool to Room temperature
sanitize a mason jar to use as the brewing vessle
Add 1.5 cups "Coarse" ground coffee to the jar then fill with the cooled water
Cover and shake to mix coffee with water and let stand for 24-48 hours
Dip a coffee filter in boiling water to sanatize, place filter in funnel and allow coffee to filter completley (do not force)This Recipe Has Not Been Rated
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