COFFEE & CREAM STOUT V2

All Grain Recipe

Submitted By: dshogun (Shared)
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Brewer: DAVID MORGAN
Batch Size: 6.00 galStyle: Sweet Stout (13B)
Boil Size: 7.77 galStyle Guide: BJCP 2008
Color: 5.2 SRMEquipment: IBeX 8Gal Kettle & 7Gal Mash Tun
Bitterness: 24.4 IBUsBoil Time: 60 min
Est OG: 1.068 (16.5° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.019 SG (4.9° P)Fermentation: Ale, Two Stage
ABV: 6.5%Taste Rating: 30.0

Ingredients
Amount Name Type #
7.00 gal City of Cerritos 2018 Water 1
2 lbs Rice Hulls (0.0 SRM) Adjunct 2
9 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 3
1 lbs 8.00 oz Oats, Flaked (1.0 SRM) Grain 4
1 lbs Barley, Flaked (1.7 SRM) Grain 5
1 lbs Caramel/Crystal Malt - 10L (10.0 SRM) Grain 6
1 lbs Milk Sugar (Lactose) (0.0 SRM) Sugar 7
0.50 oz Columbus (Tomahawk) [14.2%] - Boil 60 min Hops 8
1.00 ml Fermcap-S (Boil 60 min) Misc 9
0.50 oz Goldings, East Kent [4.6%] - Boil 30 min Hops 10
2.00 Whirlfloc Tablet (Boil 15 min) Misc 11
1 pkgs Ringwood Ale (Wyeast Labs #1187) Yeast 12
2.20 tsp Yeast Nutrient (Primary 3 days) Misc 13
0.50 tsp Gelatin (Secondary 5 hours) Misc 14
12.00 oz Starbucks Blonde Roast Coffee Grounds (Secondary 5 days) Misc 15
3.00 oz Cocao Nibs (Secondary 5 days) Misc 16

Notes

Protein Rest at 138 deg for 20 min

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