Cappuccino Stout Clone

Extract Recipe

Submitted By: zelpa (Shared)
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Brewer: Zelpa
Batch Size: 5.00 gal	Style: American Stout (13E)
Boil Size: 6.00 gal	Style Guide: BJCP 2008
Color: 34.2 SRM	Equipment: Zelpa 7 gal Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 53.3 IBUs	Boil Time: 60 min
Est OG: 1.067 (16.5° P)
Est FG: 1.012 SG (3.1° P)	Fermentation: Ale, Two Stage
ABV: 7.3%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
1 lbs 12.00 oz	Wheat Malt, Ger (2.0 SRM)	Grain	1
1 lbs 8.02 oz	Caramel/Crystal Malt - 60L (60.0 SRM)	Grain	2
1 lbs	Chocolate Malt (350.0 SRM)	Grain	3
16.00 oz	Pale Malt (2 Row) US (2.0 SRM)	Grain	4
1 lbs 8.00 oz	Light Dry Extract (8.0 SRM)	Dry Extract	5
16.00 oz	Corn Sugar (Dextrose) (0.0 SRM)	Sugar	6
0.75 oz	Horizon [11.0%] - Boil 60 min	Hops	7
0.50 oz	Cascade [6.0%] - Boil 30 min	Hops	8
0.50 oz	Willamette [5.0%] - Boil 30 min	Hops	9
6 lbs 0.00 oz	Pale Liquid Extract [Boil for 15 min] (8.0 SRM)	Extract	10
1.00 items	Whirlfloc Tablet (Boil 15 min)	Misc	11
1.00 oz	Cascade [6.0%] - Boil 0 min	Hops	12
1.00 oz	Willamette [5.0%] - Boil 0 min	Hops	13
1.0 pkgs	American Ale Yeast Blend (White Labs #WLP060)	Yeast	14
0.50 oz	Cascade [6.0%] - Dry Hop 7 days	Hops	15
0.50 oz	Willamette [5.0%] - Dry Hop 7 days	Hops	16
0.50 gal	Coffee (Secondary 0 min)	Misc	17

Notes

Heat four gallons water to 166F. Place crushed grains in grain bag and steep at 155F for 45 minutes. Check tempuratue every 10 minutes and heat steeping water to 160F when it falls below 155F In a speparate pot heat 1 gallon to 165F to use for rinsing grain. Bring wort to boil and add dried extract and corn sugar. Follow hops schedule 15 minutes let in boil, add liquid malt extract. Cool wort and pitch yeast at 70F Brew 3-4 oz of coffee and add to secondary. Make cold brew method. The recommended method is to prepare a very strong brew at 48oz (8 cup line on a coffee maker) of coffee in a drip style coffee maker. Add to secondary and test flavor. Add slowly.

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