This recipe is twist to the common stout by adding in some coffee. It’s a very well balanced stout with great rich roasted mat flavor, coffee, dark chocolate are ever present on the tongue while a subtle bite rounds out those malts. A great recipe and beer.
| Minimum OG: |
1.075 SG |
Maximum OG: |
1.115 SG |
| Minimum FG: |
1.018 SG |
Maximum FG: |
1.030 SG |
| Minimum IBU: |
50 IBU |
Maximum IBU: |
90 IBU |
| Minimum Color: |
30.0 SRM |
Maximum Color: |
40.0 SRM |
| Wort Volume Before Boil: |
3.25 US gals |
Wort Volume After Boil: |
2.75 US gals |
| Volume Transferred: |
3.25 US gals |
Water Added To Fermenter: |
2.03 US gals |
| Volume At Pitching: |
5.28 US gals |
Volume Of Finished Beer: |
5.02 US gals |
| Expected Pre-Boil Gravity: |
1.008 SG |
Expected OG: |
1.086 SG |
| Expected FG: |
1.020 SG |
Apparent Attenuation: |
75.0 % |
| Expected ABV: |
8.8 % |
Expected ABW: |
6.8 % |
| Expected IBU (using Tinseth): |
18.2 IBU |
Expected Color (using Morey): |
36.6 SRM |
| BU:GU ratio: |
0.21 |
Approx Color: |
|
| Mash Efficiency: |
75.0 % |
|
|
| Boil Duration: |
90.0 mins |
|
|
| Fermentation Temperature: |
64 degF |
|
|
| Ingredient |
Amount |
% |
MCU |
When |
| US Roasted Barley |
0.50 lb |
5.0 % |
33.6 |
In Mash/Steeped |
| US Caramel 20L Malt |
0.50 lb |
5.0 % |
2.2 |
In Mash/Steeped |
| Extract – Traditional Dark Liquid Extract |
6.00 lb |
60.0 % |
47.0 |
Start Of Boil |
| Extract – Traditional Dark Dried Extract |
3.00 lb |
30.0 % |
23.5 |
Start Of Boil |
| Variety |
Alpha |
Amount |
IBU |
Form |
When |
| US Mount Hood |
4.5 % |
1.00 oz |
7.8 |
Loose Pellet Hops |
In Mash |
| UK Bramling Cross |
6.0 % |
1.00 oz |
10.4 |
Loose Pellet Hops |
In Mash |
DCL US-05 (formerly US-56) SafAle
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