PRB 10 Mexican Coffee Stout

All Grain Recipe

Submitted By: Tolsson (Shared)
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Batch Size: 5.50 galStyle: Oatmeal Stout (16B)
Boil Size: 6.74 galStyle Guide: BJCP 2015
Color: 38.8 SRMEquipment: Tore's AG setup
Bitterness: 24.4 IBUsBoil Time: 60 min
Est OG: 1.068 (16.5° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.015 SG (3.7° P)Fermentation: Ale, Two Stage
ABV: 7.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
5 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
5 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 2
2 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3
12.00 oz Chocolate Malt (350.0 SRM) Grain 4
12.00 oz Roasted Barley (300.0 SRM) Grain 5
1 lbs Oats, Flaked (1.0 SRM) Grain 6
8.00 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 7
1.00 oz Northern Brewer [8.5%] - Boil 60 min Hops 8
1.0 pkgs Safale American (DCL/Fermentis #US-05) Yeast 9
0.50 cup Ancho chile liqueur (Bottling 0 min) Misc 10
1.00 qt Cold-brewed coffee (Bottling 0 min) Misc 11

Notes

Mashes at 152. Hit gravity at 1068!

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