Coffee Stout

All Grain Recipe

Submitted By: CallumCampbell (Shared)
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Brewer: Callum
Batch Size: 6.34 galStyle: American Stout (13E)
Boil Size: 7.09 galStyle Guide: BJCP 2008
Color: 41.4 SRMEquipment: Cal's My Equipment
Bitterness: 57.6 IBUsBoil Time: 60 min
Est OG: 1.048 (11.9° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.012 SG (3.1° P)Fermentation: Ale, Two Stage
ABV: 4.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
7 lbs 14.99 oz Pale Malt (2 Row) UK (3.0 SRM) Grain 1
1 lbs 9.04 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 2
14.46 oz Chocolate Malt (350.0 SRM) Grain 3
10.58 oz Wheat Malt, Bel (2.0 SRM) Grain 4
8.11 oz Carafa I (337.0 SRM) Grain 5
8.11 oz Roasted Barley (300.0 SRM) Grain 6
3.53 oz Black (Patent) Malt (500.0 SRM) Grain 7
2.50 oz Willamette [5.5%] - Boil 60 min Hops 8
0.85 oz Cascade [5.5%] - Steep 60 min Hops 9
0.74 oz Styrian Goldings [5.4%] - Steep 60 min Hops 10
1.0 pkgs British Ale (White Labs #WLP005) Yeast 11

Notes

starting volume 37 litres 30 min step mash at 60 degrees 70 degrees for 60min steep/ mash 75 degrees for 10 min SG before boil 1.040 (34 litre) SG after boil 1.044 (29.5 litre) Racked 22.7 litres & pitched 1x vile of White Labs Liquid yeast British Ale Yeast WLP005 @ 23 degrees C.

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