Coffee Stout 
All Grain Recipe
Submitted By: tprokop (Shared)
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| Brewer: Todd Prokop & BK | |
| Batch Size: 11.00 gal | Style: American Stout (13E) |
| Boil Size: 13.61 gal | Style Guide: BJCP 2008 |
| Color: 39.6 SRM | Equipment: 20 Gal Pot and 70 Qt Cooler - All Grain |
| Bitterness: 45.8 IBUs | Boil 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 |
| 2.0 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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