Coffee Stout
All Grain Recipe
Submitted By: mconlon2 (Shared)
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Brewer: GDB | |
Batch Size: 5.50 gal | Style: Oatmeal Stout (13C) |
Boil Size: 7.25 gal | Style Guide: BJCP 2008 |
Color: 47.4 SRM | Equipment: All Grain Equipment |
Bitterness: 39.4 IBUs | Boil Time: 60 min |
Est OG: 1.073 (17.6° P) | Mash Profile: Single Infusion, Full Body, Batch Sparge |
Est FG: 1.016 SG (4.2° P) | Fermentation: Ale, Two Stage |
ABV: 7.4% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
12 lbs 8.00 oz |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
1 |
1 lbs 4.00 oz |
Oats, Flaked (Briess) (1.4 SRM) |
Grain |
2 |
1 lbs |
Caramel/Crystal Malt - 80L (80.0 SRM) |
Grain |
3 |
1 lbs |
Chocolate Malt (350.0 SRM) |
Grain |
4 |
1 lbs |
Roasted Barley (300.0 SRM) |
Grain |
5 |
6.00 oz |
Black (Patent) Malt (500.0 SRM) |
Grain |
6 |
1 lbs 10.72 oz |
Light Dry Extract (8.0 SRM) |
Dry Extract |
7 |
1 lbs |
Turbinado (10.0 SRM) |
Sugar |
8 |
0.50 oz |
Chinook [13.0%] - Boil 60 min |
Hops |
9 |
1.00 oz |
Brewer's Gold [8.5%] - Boil 45 min |
Hops |
10 |
1.10 |
Whirlfloc Tablet (Boil 15 min) |
Misc |
11 |
3.00 oz |
Cocoa Powder (Boil 5 min) |
Misc |
12 |
0.50 oz |
Willamette [5.5%] - Boil 2 min |
Hops |
13 |
1.0 pkgs |
Dry English Ale (White Labs #WLP007) |
Yeast |
14 |
1.0 pkgs |
Dry English Ale (White Labs #WLP007) |
Yeast |
15 |
Taste Notes
Cold brew 8 volume oz of course ground coffee with 32 oz of water for roughly 24 hours. French press coffee right before adding to secondary fermenter.This Recipe Has Not Been Rated