Coffee Stout

All Grain Recipe

Submitted By: tprokop (Shared)
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Brewer: Todd Prokop & BK
Batch Size: 11.00 galStyle: American Stout (13E)
Boil Size: 13.61 galStyle Guide: BJCP 2008
Color: 39.6 SRMEquipment: 20 Gal Pot and 70 Qt Cooler - All Grain
Bitterness: 45.8 IBUsBoil Time: 60 min
Est OG: 1.076 (18.3° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.014 SG (3.7° P)Fermentation: Ale, Single Stage
ABV: 8.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
25 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1
2 lbs 8.00 oz Pale Chocolate Malt (175.0 SRM) Grain 2
1 lbs 4.00 oz Carafa II (412.0 SRM) Grain 3
1 lbs Roasted Barley (300.0 SRM) Grain 4
8.00 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 5
8.00 oz Special B Malt (180.0 SRM) Grain 6
1 lbs Sugar, Table (Sucrose) (1.0 SRM) Sugar 7
10.00 oz Hopshot (in mL, not oz) [3.0%] - Boil 60 min Hops 8
2.00 oz Centennial [10.0%] - Boil 5 min Hops 9
2 pkgs Safale American (DCL/Fermentis #US-05) Yeast 10
4.00 oz Coffee Beans (whole) (Primary 2 days) Misc 11
1.00 cup Coffee (concentrated cold brew) (Bottling 5 days) Misc 12

Notes

Mash in: 25# MO, 8.14 gal (67.89#) H2O @ 163.5; Add specialty malt and 1.8 gal (15.01#) boiling H2O after 30 minutes. Salt additions for 10 gal: Chalk - 0g; Gypsum - 3g; CaCl2 - 8g; Epsom - 4g; Baking Soda - 0g; NaCl - 0g; Resulting Water Profile: Calcium - 80ppm; Magnesium - 11ppm; Alkalinity as CaCO3 - 40ppm; Sodium - 29ppm; Chloride - 121ppm; Sulfate - 91ppm; Effective Hardness - 64; Residual Alkalinity as CaCO3 -24ppm; Est. SRM (High/Low)- 3/8; Chloride to Sulfate Ratio - 1.32 or Malty

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