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Coffee Stout2
Sweet Stout • All Grain • 310 gal
2
November 24, 2017 pm 10:35pm
0.0/5.0 0 ratings
Ingredients (All Grain, 310 gal)
- 422.70 lbs
2-Row Brewers Malt; Briess
2-Row Brewers Malt; Briess
Mild malty flavor. Characteristics & Applications: • Base malt for all beer styles • Smoother, less grainy flavor than 6-Row Brewers Malt. • Slightly higher yield than 6-Row Brewers Malt. • Slight lower protein than 6-Row Brewers Malt. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 150.97 lbs
Roasted Barley; Briess
Roasted Barley; Briess
Intensely bitter coffee flavor. Characteristics & Applications: • Use 3-7% for coffee flavor in Porter and Stout • Use 2-5% in Nut Brown Ales. • Use Chocolate Malt or Black Malt in combination with Roasted Barley to obtain desired color. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- 31.49 lbs
Munich Wheat Malt; Castle Malting
Munich Wheat Malt; Castle Malting
Features: Very special Belgian Wheat malt of Münich type. Kilned at up to 100-105°C. Usage: Dark wheat beer styles, weizenbocks, stouts or in smaller proportions to add body and head retention to other dark ales. Characteristics: Not particularly dark in colour but richer in flavour than the standard Wheat malt. You will have a slimmer, more sparkling beer with a typical Ale aroma.
- 23.97 lbs
Caramel Pils; Meussdoerffer
Caramel Pils; Meussdoerffer
This very light caramel malt will improve body and head retention. Meussdoerffer Caramel Pils is ideal for use in Pilsner, light lager, and low alcohol beers.
- 29.08 lbs
2-Row Caramel Malt 120L; Briess
2-Row Caramel Malt 120L; Briess
Pronounced Caramel, Burnt Sugar, Raisiny, Prunes. Characteristics & Applications: • In contrast to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • 20Row Caramel Malt 120L is a roasted caramel malt that imparts deep red color. • Use 3-15% in Amber and Red beers. • Use 10-15% in Bock beers. • Use 7-15% in Dark beers. • Use 10-15% in Porter and Stout. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 21.0 oz
Columbus - 15.0 AA% pellets; boiled 60 min
Columbus
Used mainly for bittering with some flavor qualities as well. Aroma is pleasant.
- 30.93 oz
Styrian Goldings - 6.0 AA% pellets; boiled 15 min
Styrian Goldings
Mild, pleasant.
- 31.00 oz
Styrian Goldings - 6.0 AA% pellets; boiled 1 min
Styrian Goldings
Mild, pleasant.
-
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.
Style (BJCP)
Category: 13 - Stout
Subcategory: B - Sweet Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.052 | 1.044 - 1.060 |  |
| Terminal Gravity: | 1.018 | 1.012 - 1.024 | |
| Color: | 33.8 SRM | 30 - 40 | |
| Alcohol: | 4.5% ABV | 4% - 6% | |
| Bitterness: | 30.0 IBU | 20 - 40 | |
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