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Coffee Stout
Dry Stout • Extract • 5.5 gal
Dry stout brewed with espresso
June 29, 2005 am 10:15am
0.0/5.0 0 ratings
Ingredients (Extract, 5.5 gal)
- 0.75 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 0.25 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 0.75 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.
- 6.75 lbs
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- 1.5 oz
Bullion - 7.9 AA% pellets; boiled 45 min
Bullion
Neutral. Not highly regarded.
- 0.50 oz
Bullion - 7.9 AA% pellets; boiled 15 min
Bullion
Neutral. Not highly regarded.
- 48 oz
brewed espresso - (omitted from calculations)
brewed espresso
-
White Labs WLP002 English Ale
White Labs WLP002 English Ale
A classic ESB strain from one of England's largest independent breweries. This yeast is best suited for English style ales including milds, bitters, porters, and English style stouts. This yeast will leave a beer very clear, and will leave some residual s
Style (BJCP)
Category: 13 - Stout
Subcategory: A - Dry Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.050 | 1.036 - 1.050 |  |
| Terminal Gravity: | 1.010 | 1.007 - 1.011 | |
| Color: | 29.3 SRM | 25 - 40 | |
| Alcohol: | 5.2% ABV | 4% - 5% | |
| Bitterness: | 50.4 IBU | 30 - 45 | |
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