Coffee Stout

All Grain Recipe

Submitted By: sthrelkeld (Shared)
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Brewer: Scott Threlkeld
Batch Size: 5.00 galStyle: American Stout (13E)
Boil Size: 10.24 galStyle Guide: BJCP 2008
Color: 27.1 SRMEquipment: BrewStand Setup
Bitterness: 21.8 IBUsBoil Time: 60 min
Est OG: 1.069 (16.8° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.017 SG (4.4° P)Fermentation: Ale, Two Stage
ABV: 6.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
10.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 1
10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2
1 lbs 4.00 oz Munich Malt (9.0 SRM) Grain 3
4.96 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4
4.96 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 5
4.00 oz Black (Patent) Malt (500.0 SRM) Grain 6
4.00 oz Brown Malt (Simpsons) (150.0 SRM) Grain 7
4.00 oz Chocolate Malt (350.0 SRM) Grain 8
4.00 oz Roasted Barley (300.0 SRM) Grain 9
0.25 oz Magnum [12.0%] - Boil 60 min Hops 10
1.00 oz Crystal [3.5%] - Boil 30 min Hops 11
1.00 oz Crystal [3.5%] - Steep 10 min Hops 12

Notes

Preboil gravity 1.038 vs 1/040, boil for 60, and OG of 1.049 vs 1.069? Mash issues with channeling is what I believe... 11/23: in secondary, added a cold brewed coffee toddy of 4 oz of coffee and 16 oz of water.

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