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Oatmeal Chocolate Coffee Stout
American Stout • All Grain • 5 gal
Founder's recipe in BYO
December 6, 2009 am 10:06am
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 13 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 1 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 0.55 lbs
American Black Patent
American Black Patent
Provides color and sharp flavor in stouts and porters.
- 0.75 lbs
Black Roasted Barley
Black Roasted Barley
Unmalted roasted grain, it is the backbone of many stouts. Imparts a sharp acrid flavor characteristic of dry stouts. Gives "dryness" to a stout or porter ,more so than regular Roasted Barley.
- 0.44 lbs
American Caramel 120°L
American Caramel 120°L
Provides color, a unique flavor, body, and contribures to foam retention and beer stability. Gives a pronounced to sharp caramel flavor and a deep red color.
- 1.4 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 1 oz
Nugget - 13.0 AA% whole; boiled 60 min
Nugget
This is very bitter and often used in medium to dark ales and lagers. Aroma is quite heavy and herbal.
- 0.5 oz
Willamette - 5.0 AA% whole; boiled 15 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 0.5 oz
Willamette - 5.0 AA% whole; boiled 0 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 2.5 oz
dark bittersweet bakers chocolate - (omitted from calculations)
dark bittersweet bakers chocolate
- 1.5 oz
unsweetened chocolate baking nibs - (omitted from calculations)
unsweetened chocolate baking nibs
-
Wyeast 1056 American Ale™
Wyeast 1056 American Ale™
Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and dean, and is very well balanced.
Notes
2 ozs ground Sumatran coffee @ flame out 2 ozs ground Kona coffee cold pressed and placed in secondary
Style (BJCP)
Category: 13 - Stout
Subcategory: E - American Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.078 | 1.050 - 1.075 |  |
| Terminal Gravity: | 1.019 | 1.010 - 1.022 | |
| Color: | 38.4 SRM | 30 - 40 | |
| Alcohol: | 7.8% ABV | 5% - 7% | |
| Bitterness: | 55.7 IBU | 35 - 75 | |
Discussion
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