Coffee Stout 
All Grain Recipe
Submitted By: sthrelkeld (Shared)
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| Brewer: Scott Threlkeld | |
| Batch Size: 5.00 gal | Style: American Stout (13E) |
| Boil Size: 10.24 gal | Style Guide: BJCP 2008 |
| Color: 27.1 SRM | Equipment: BrewStand Setup |
| Bitterness: 21.8 IBUs | Boil 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.This Recipe Has Not Been Rated
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