Mexican coffee

All Grain Recipe

Submitted By: jamesbdowning13 (Shared)
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Batch Size: 5.00 galStyle: Sweet Stout (16A)
Boil Size: 6.52 galStyle Guide: BJCP 2015
Color: 40.4 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 22.9 IBUsBoil Time: 60 min
Est OG: 1.066 (16.2° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.018 SG (4.6° P)Fermentation: Ale, Two Stage
ABV: 6.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
5.00 gal Distilled Water Water 1
8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2
15.41 oz Oats, Flaked (1.0 SRM) Grain 3
7.70 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4
8.00 oz Chocolate Malt (350.0 SRM) Grain 5
8.00 oz Caramel Malt - 120L (Briess) (120.0 SRM) Grain 6
8.00 oz Coffee Malt (162.0 SRM) Grain 7
15.41 oz Milk Sugar (Lactose) [Boil] (0.0 SRM) Sugar 8
8.00 oz Molasses [Boil] (80.0 SRM) Sugar 9
0.50 oz Warrior [15.0%] - Boil 60 min Hops 10
0.10 oz Cinnamon Stick (Boil 5 min) Misc 11
0.75 oz Orange Peel, Sweet (Boil 5 min) Misc 12
1.0 pkgs Safale American (DCL/Fermentis #US-05) Yeast 13
1 lbs BlackSwaen©Coffee [Secondary] (330.0 SRM) Grain 14
3.00 oz Cacao Nibs (Secondary 5 min) Misc 15
1.00 Vanilla Beans (Secondary 10 days) Misc 16

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