Morning Brew Golden Stout v2

All Grain Recipe

Submitted By: ferricguy (Shared)
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Brewer: Brewer's Friend
Batch Size: 5.25 galStyle: American Strong Ale (22B)
Boil Size: 6.43 galStyle Guide: BJCP 2015
Color: 7.3 SRMEquipment: ROBOBREW
Bitterness: 62.4 IBUsBoil Time: 60 min
Est OG: 1.073 (17.8° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.021 SG (5.2° P)Fermentation: Ale, Two Stage
ABV: 7.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
10 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1
1 lbs 8.00 oz Oats, Flaked (1.0 SRM) Grain 2
1 lbs Barley, Flaked (1.7 SRM) Grain 3
1 lbs Caramel/Crystal Malt - 20L (20.0 SRM) Grain 4
1 lbs Peat Smoked Malt (2.8 SRM) Grain 5
1.25 oz Columbus (Tomahawk) [14.0%] - Boil 60 min Hops 6
0.50 oz East Kent Goldings (EKG) [5.0%] - Boil 30 min Hops 7
1.00 tsp Irish Moss (Boil 15 min) Misc 8
1.00 tsp Yeast Nutrient (Boil 15 min) Misc 9
0.50 oz East Kent Goldings (EKG) [5.0%] - Boil 10 min Hops 10
1.00 Clarity Ferm (White Labs) (Primary 0 days) Misc 11
1.0 pkgs Ringwood Ale (Wyeast Labs #1187) Yeast 12
16.00 oz Coffee Beans (Medium Roast) (Primary 2 days) Misc 13
6.00 oz Cacao Nibs (Secondary 7 days) Misc 14
2.00 Vanilla Beans (Secondary 7 days) Misc 15

Notes

At start of fermentation, begin soaking 6oz of cacao nibs and 2 vanilla beans in vodka. Add coffee beans in final 2 days of primary fermenter, this does not transfer to secondary fermentation. After primary fermentation is complete, add cacao nibs, vanilla beans, and vodka to fermenter during secondary (for the remainder of fermentation).

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