Banshee Breakfast Stout

Partial Mash Recipe

Submitted By: BleacherBrewing (Shared)
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Batch Size: 5.25 galStyle: Imperial Stout (20C)
Boil Size: 4.05 galStyle Guide: BJCP 2015
Color: 28.2 SRMEquipment: 5 Gal BIAB (8g kettle)
Bitterness: 56.2 IBUsBoil Time: 60 min
Est OG: 1.079 (19.1° P)Mash Profile: BIAB, Light Body
Est FG: 1.019 SG (4.9° P)Fermentation: Ale, Two Stage
ABV: 7.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
3 lbs Pale Malt (6 Row) US (2.0 SRM) Grain 1
2 lbs Oats, Flaked (1.0 SRM) Grain 2
1 lbs Caramel/Crystal Malt - 10L (10.0 SRM) Grain 3
12.00 oz Roasted Barley (300.0 SRM) Grain 4
4.00 oz Black (Patent) Malt (500.0 SRM) Grain 5
1.00 oz Nugget [13.0%] - Boil 60 min Hops 6
1.00 oz Willamette [5.5%] - Boil 10 min Hops 7
0.25 tsp Irish Moss (Boil 10 min) Misc 8
1 pkgs Irish Ale (Wyeast Labs #1084) Yeast 9
4.00 oz Coffee French Roast (Primary 0 min) Misc 10
6 lbs LME Golden Light (Briess) (4.0 SRM) Extract 11
8.00 oz Corn Sugar (Dextrose) (0.0 SRM) Sugar 12
4.00 oz Coffee Kona (Secondary 7 days) Misc 13

Notes

Racked 3/19/16 Pulled sample 11/20/16. Very nice coffee flavor, but harshness in the finish. Not sure what I was thinking adding corn sugar to recipe. No noticeable alcohol in the flavor. I think it's the acidity from the coffee.

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