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MCB Coffee Stout
Specialty Beer • Extract • 5 gal
Want to try this.
April 18, 2007 am 12:21am
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 0.90 lbs
Crystal Malt 120°L
Crystal Malt 120°L
Pronounced caramel flavor and a red color. For stouts, porters and black beers.
- 0.38 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 3.64 lbs
Dry Amber Extract
Dry Amber Extract
Cream-colored and full-flavored; will produce amber colored beers such as pale ales, IPAs, and bitters. Made of pale and crystal malts.
- 3.64 lbs
Dry Dark Extract
Dry Dark Extract
Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.
- 0.54 lbs
Lactose
Lactose
Adds sweetness and body. Use in sweet or milk stouts.
- 2.8 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.
- 0.50 oz
Fuggle - 4.8 AA% pellets; boiled 15 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 64 oz
Coffee - (omitted from calculations)
Coffee
-
Wyeast 1084 Irish Ale™
Wyeast 1084 Irish Ale™
Slight residual diacetyl and fruitiness; great for stouts. Clean, smooth, soft and full-bodied.
Notes
Steep grains @ 160F for 60 minutes, then remove grains bring to boil, remove from heat, add extracts and coffee. 1st hop for 40 min, 2nd for 20 min. Cool, pitch yeast, aerate well. When active fermintation subsides rack to secondary. Secondary for 3-4 weeks. Bottling- boil brown sugar (.75 cup) with 2 cups water for priming.
Style (BJCP)
Category: 23 - Specialty Beer
Subcategory: A - Specialty Beer
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.074 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.014 | 0.995 - 1.035 | |
| Color: | 24.9 SRM | 1 - 50 | |
| Alcohol: | 7.8% ABV | 2.5% - 14.5% | |
| Bitterness: | 52.4 IBU | 0 - 100 | |
Discussion
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