Pumpkin Spice Latte Stout v2

All Grain Recipe

Submitted By: yourfavo (Shared)
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Brewer: Jim Torre
Batch Size: 6.00 gal	Style: Sweet Stout (13B)
Boil Size: 6.74 gal	Style Guide: BJCP
Color: 30.5 SRM	Equipment: My Equipment
Bitterness: 26.3 IBUs	Boil Time: 60 min
Est OG: 1.062 (15.1° P)	Mash Profile: No Sparge
Est FG: 1.008 SG (2.1° P)	Fermentation: My Aging Profile
ABV: 7.0%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
10.00 g	Salt (Mash 60 min)	Misc	1
5.00 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	2
4.00 g	Calcium Chloride (Mash 60 min)	Misc	3
4.00 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	4
10 lbs	Brewers Malt 2-Row (Briess) (1.8 SRM)	Grain	5
12.00 oz	Rye Malt (Weyermann) (3.0 SRM)	Grain	6
12.00 oz	Wheat, Midnight (Briess) (550.0 SRM)	Grain	7
8.00 oz	Crystal Malt - 60L (Thomas Fawcett) (60.0 SRM)	Grain	8
8.00 oz	Honey Malt (Gambrinus) (25.0 SRM)	Grain	9
4.00 oz	Brown Sugar, Light (8.0 SRM)	Grain	10
3 lbs 12.00 oz	Pumpkin Puree (3.0 SRM)	Extract	11
8.00 oz	Lactose (Milk Sugar) (1.0 SRM)	Sugar	12
2.00 oz	Citra [12.0%] - Boil 10 min	Hops	13
1.0 pkgs	California Ale (White Labs #WLP001)	Yeast	14
2.00 items	Cinnamon Stick (Secondary 5 min)	Misc	15
0.20 items	Vanilla Beans (Secondary 3 min)	Misc	16
20.00 oz	Cold Brew Coffee (Secondary 0 min)	Misc	17

Taste Notes

little sweet, i rushed it and its a bit under attuatted, next time make sure the mash a little lower maybe 149, alos the coffee covered up the rye and honey malt, next time replace that with biscut to try to get the crust flavor, also the cinnamon and vanialla were completetly lost, the vanialla came back after adding directly to the keg, next time add both directly tot he keg and pull out after its carbed. I used 12 oz coffee in 48 oz water, which gave me ~26oz cold brew, then added 12 oz into the beer. might be able to lower the crystal malt as well as the color came from the coffee. make sure to use rice hulls next time. Costa Rica don mayo la loma

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