Coffee and Cream Stout

All Grain Recipe

Submitted By: sabres32 (Shared)
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Brewer: John Stover
Batch Size: 5.50 galStyle: Sweet Stout (13B)
Boil Size: 8.75 galStyle Guide: BJCP 2008
Color: 42.2 SRMEquipment: 15 Gallon BoilerMaker™ - 10 Gallon Cooler
Bitterness: 30.5 IBUsBoil Time: 60 min
Est OG: 1.056 (13.9° P)Mash Profile: RIMS-HERMS Single Infusion, Full Body
Est FG: 1.013 SG (3.2° P)Fermentation: Ale, Two Stage
ABV: 5.8%Taste Rating: 35.0

Ingredients
Amount Name Type #
10.78 gal My Well Water Water 1
7.42 g Calcium Chloride (Mash 60 min) Misc 2
2.55 g Salt (Mash 60 min) Misc 3
2.12 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 4
0.18 g Epsom Salt (MgSO4) (Mash 60 min) Misc 5
7 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 6
1 lbs Oats, Flaked (1.0 SRM) Grain 7
12.00 oz Chocolate Malt (350.0 SRM) Grain 8
8.00 oz Black Barley (Stout) (500.0 SRM) Grain 9
8.00 oz Kiln Coffee Malt (170.0 SRM) Grain 10
8.00 oz Roasted Barley (300.0 SRM) Grain 11
12.56 g Calcium Chloride (Sparge 60 min) Misc 12
4.32 g Salt (Sparge 60 min) Misc 13
3.58 g Gypsum (Calcium Sulfate) (Sparge 60 min) Misc 14
0.30 g Epsom Salt (MgSO4) (Sparge 60 min) Misc 15
1 lbs Milk Sugar (Lactose) [Boil] (0.0 SRM) Sugar 16
1.00 oz Northern Brewer [8.5%] - Boil 60 min Hops 17
0.25 tsp Irish Moss (Boil 10 min) Misc 18
0.50 oz Fuggles [4.5%] - Steep 0 min Hops 19
1.0 pkgs Nottingham (Danstar #-) Yeast 20
1.00 tsp Yeast Nutrient (Primary 3 days) Misc 21

Taste Notes

VERY nice stout no coffee added, even though I may add some to secondary this time, depending on taste after fermentation, brewing tomorrow will add 1lb lactose for a more smooth milk effect as last batch had 8oz lactose. Still all in all nice stout with roasted barley notes some say very Guiness like.

Notes

Due to my wet milling I'm getting 85+%efficiency so last batch abv was 7+%, give it a go you won't be disappointed.

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