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Coffee Lactostout

Coffee Lactostout

Sweet Stout • All Grain • 19.50 L


My first try to use ground coffee to a stout. The use of lactose should balance the bitterness and sweetness.

May 8, 2017 at 04:29pm

0.0/5.0 0 ratings

Ingredients (All Grain19.50 L)

  • 4.140 kg English 2-row Pale

    English 2-row Pale

    All English Ales. Workhorse of British Brewing. Infusion Mash.

  • 0.335 kg British Black Patent

    British Black Patent

    Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.

  • 0.335 kg Crystal 75; Great Western

    Crystal 75; Great Western

    This two-row malt is roasted to product a color of 75° ASBC. At this roasting level the toffee flavors join the caramel character for a more complex flavor.

  • 0.230 kg English Chocolate Malt

    English Chocolate Malt

    Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.

  • 0.500 kg Lactose


    Adds sweetness and body. Use in sweet or milk stouts.

  • 45 g Goldings - 5.0 AA% whole; boiled 60 min


    Mild. Slightly flowery.

  • 1 tsp Irish Moss - Boil for 15 mins. (omitted from calculations)

    Irish Moss

    A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.

  • 115 g Coffee (grounds) - Boild for 1 min and steep for 15 mins. (omitted from calculations)

    Coffee (grounds)

    From the arabica plant. Beans are usually roasted and have a strong distinct bitter flavor. They are then ground and hot water is used to "steep" the unigue oils out of the grounds.

  • Fermentis S-04 Safale S-04

    Fermentis S-04 Safale S-04

    A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.


Add 1/12 tsp of campden powder to both the mashing water and the sparging water. Mashing water: 13.14 litters. Sparging water: 17.16 litters. One-step temperature mashing at 66C for 90 mins, with mash-out at 75.6C for 10 mins. Brewed on 5/7/17. The OG was 1.074.

Style (BJCP)

Category: 16 - Dark British Beer

Subcategory: A - Sweet Stout

Range for this Style
Original Gravity: 1.063 1.044 - 1.060
Terminal Gravity: 1.021 1.012 - 1.024
Color: 31.6 SRM 30 - 40
Alcohol: 5.5% ABV 4% - 6%
Bitterness: 33.8 IBU 20 - 40


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