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sweet coffee stout
Sweet Stout • Extract • 5 gal
March 28, 2001 pm 08:30pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 3/4 lbs
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.
- 3/4 lbs
Belgian Chocolate Malt
Belgian Chocolate Malt
Adds a nutty flavor, Brown Ales
- 3/4 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 3 lbs
Amber; John Bull
Amber; John Bull
For ales and bitters.
- 1.5 lbs
Dry Extra Light; Muntons
Dry Extra Light; Muntons
Contains no colored malts or unmalted products; the light color of this product is achieved by using low processing temperatures and low-colored raw materials.
- 3/4 oz
Fuggle - 4.8 AA% pellets; boiled 60 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 1/2 lb
coffee - (omitted from calculations)
coffee
-
Wyeast 3766 Cider
Wyeast 3766 Cider
Crisp dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of apples, pears and other fruit or fermentables. Allows fruit character to dominate the profile.
Notes
place 1/2 lb of your favorite coffee into the primary fermentor before pouring the wort in
Style (BJCP)
Category: 13 - Stout
Subcategory: B - Sweet Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.045 | 1.044 - 1.060 |  |
| Terminal Gravity: | 1.015 | 1.012 - 1.024 | |
| Color: | 35.1 SRM | 30 - 40 | |
| Alcohol: | 3.9% ABV | 4% - 6% | |
| Bitterness: | 16.7 IBU | 20 - 40 | |
Discussion
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