COFFEE & CREAM STOUT

All Grain Recipe

Submitted By: dshogun (Shared)
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Brewer: DAVID MORGAN
Batch Size: 11.00 galStyle: Sweet Stout (13B)
Boil Size: 12.44 galStyle Guide: BJCP 2008
Color: 6.3 SRMEquipment: BLICHMANN 15G w/10 Gal Mash Tun
Bitterness: 30.4 IBUsBoil Time: 60 min
Est OG: 1.058 (14.3° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.010 SG (2.7° P)Fermentation: Ale, Two Stage
ABV: 6.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
16 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1
1 lbs Barley, Flaked (1.7 SRM) Grain 2
1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3
1 lbs Oats, Flaked (1.0 SRM) Grain 4
2 lbs Rice Hulls (0.0 SRM) Adjunct 5
2 lbs Milk Sugar (Lactose) (0.0 SRM) Sugar 6
1.00 oz Columbus (Tomahawk) [14.0%] - Boil 60 min Hops 7
1.00 ml Fermcap-S (Boil 60 min) Misc 8
1.00 oz Goldings, East Kent [5.0%] - Boil 30 min Hops 9
2.00 Whirlfloc Tablet (Boil 15 min) Misc 10
2 pkgs Dry English Ale (White Labs #WLP007) Yeast 11
2.20 tsp Yeast Nutrient (Primary 3 days) Misc 12
32.00 oz Cold Filtered Starbucks Blonde Roast Coffee (Secondary 5 days) Misc 13
4.00 oz Cocao Nibs (Secondary 5 days) Misc 14
0.50 tsp Gelatin (Secondary 5 hours) Misc 15

Notes

Add 1lb Starbucks Blonde coffee grounds to 2ndry

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