Lagunitas Cappuccino Stout Clone Recipe???
 

I have been searching the amazing internet for the lagunitas cappuccino stout recipe from the September 2005 BYO. If anyone has this recipe, or this issue, and wouldn't mind sharing, it would be much appreciated. a link to a site that has it works too.

I am looking for that specific recipe, even though there are coffee stout recipes everywhere:o

no one? I can't find this one anywhere!!

Google found this: http://blog.droso.org/2006/01/31/55-lagunitas-cappuccino-stout-clone/

right on, i think that's about what is in byo. thanks man, have to convert though :( math isn't fun

Here is what I’m struggling with: The bottle states an OG of 1.076 and an ABV of 9.2%. In order for this to be correct it means that whatever yeast strain was used achieved an apparent attenuation of 92% and finished at a FG of 1.006.

Does anyone know what strain of yeast they use and how the hell they get 92% attenuation from it?

I would guess wlp099.

I myself was looking up the Lagunitas Cappuccino stout.

Just so there is no confusion here it is.

http://i54.photobucket.com/albums/g9...ps8276fa4f.jpg

http://i54.photobucket.com/albums/g9...ps4c34f7c5.jpg

http://i54.photobucket.com/albums/g9...psac02e5d2.jpg

I still have 1 bottle at my house, I could check the label for OG and ABV tonight if you would like.

I took this pic last time to text to my friends to tell them to try it out.
Good beer!
I know when I posted the recipe from the 2005 BYO magazine that it's ABV % was off because I knew it was 9%
So not sure why the magazine wrote OG 1.070 and 7.2%.
As we know it should be 9% and OG 1.076, and just noticed the IBU on bottle says 29.5 and recipe says 52.?
I am putting all the info into my beersmith 2 SW and see what it says.
As I want to brew the 9% one, the one I tasted and loved! lol
Maybe they changed the recipe it has been 7+ years since that recipe was published.

here is the picture.

http://i54.photobucket.com/albums/g9...ps50638590.jpg

Here is what I got when punching it in beersmith. (I am still new to it so not sure if I did the Mash details correct.) I added Irish moss because I always use it. I also added yeast nutrient because why not it is a high gravity beer..

Lagunitas Cappuccino Stout
Imperial Stout
Type: All Grain Date: 3/15/2013
Batch Size (fermenter): 5.00 gal Brewer:
Boil Size: 6.52 gal Asst Brewer:
Boil Time: 60 min Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
End of Boil Volume 5.98 gal Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 4.86 gal Est Mash Efficiency 83.6 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients


Ingredients
Amt Name Type # %/IBU
10 lbs 1.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 70.3 %
1 lbs 12.5 oz Wheat Malt, Ger (2.0 SRM) Grain 2 12.4 %
1 lbs 4.6 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3 9.0 %
9.4 oz Chocolate Malt (350.0 SRM) Grain 4 4.1 %
0.67 oz Horizon [12.00 %] - Boil 60.0 min Hop 5 22.6 IBUs
9.4 oz Corn Sugar (Dextrose) [Boil for 60 min](0.0 SRM) Sugar 6 4.1 %
0.36 oz Cascade [5.50 %] - Boil 30.0 min Hop 7 4.3 IBUs
0.14 oz Willamette [5.50 %] - Boil 30.0 min Hop 8 1.7 IBUs
0.25 tsp Irish Moss (Boil 10.0 mins) Fining 9 -
0.98 oz Cascade [5.50 %] - Boil 0.0 min Hop 10 0.0 IBUs
0.98 oz Willamette [5.50 %] - Boil 0.0 min Hop 11 0.0 IBUs
1.0 pkg American Ale (Wyeast Labs #1056) [124.21 ml] Yeast 12 -
1.00 tsp Yeast Nutrient (Primary 3.0 days) Other 13 -
0.08 oz Cascade [5.50 %] - Dry Hop 7.0 Days Hop 14 0.0 IBUs
0.07 oz Willamette [5.50 %] - Dry Hop 7.0 Days Hop 15 0.0 IBUs
Brew 3oz of coffee and add to secondary

Beer Profile

Est Original Gravity: 1.077 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.017 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 7.9 % Actual Alcohol by Vol: 4.7 %
Bitterness: 28.5 IBUs Calories: 151.6 kcal/12oz
Est Color: 22.9 SRM
Mash Profile

Mash Name: Single Infusion, Light Body, No Mash Out Total Grain Weight: 14 lbs 5.0 oz
Sparge Water: 4.13 gal Grain Temperature: 68.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 17.15 qt of water at 167.7 F 155.0 F 75 min

Sparge Step: Fly sparge with 4.13 gal water at 168.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage

Carbonation Type: Bottle Volumes of CO2: 2.3
Pressure/Weight: 3.82 oz Carbonation Used: Bottle with 3.82 oz Corn Sugar
Keg/Bottling Temperature: 70.0 F Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 65.0 to 70.0 F
Notes:





I would like to try it with more 2 row used to bump ABV % to 9.* %
I maybe brewing this Sunday...

Lagunitas Cappuccino Stout 2
Imperial Stout
Type: All Grain Date: 3/15/2013
Batch Size (fermenter): 5.00 gal Brewer:
Boil Size: 6.52 gal Asst Brewer:
Boil Time: 60 min Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
End of Boil Volume 5.98 gal Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 4.86 gal Est Mash Efficiency 83.5 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients


Ingredients
Amt Name Type # %/IBU
12 lbs 5.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 74.3 %
1 lbs 12.5 oz Wheat Malt, Ger (2.0 SRM) Grain 2 10.7 %
1 lbs 4.6 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3 7.8 %
9.4 oz Chocolate Malt (350.0 SRM) Grain 4 3.6 %
0.67 oz Horizon [12.00 %] - Boil 60.0 min Hop 5 20.6 IBUs
9.4 oz Corn Sugar (Dextrose) [Boil for 60 min](0.0 SRM) Sugar 6 3.6 %
0.36 oz Cascade [5.50 %] - Boil 30.0 min Hop 7 3.9 IBUs
0.14 oz Willamette [5.50 %] - Boil 30.0 min Hop 8 1.5 IBUs
0.25 tsp Irish Moss (Boil 10.0 mins) Fining 9 -
0.98 oz Cascade [5.50 %] - Boil 0.0 min Hop 10 0.0 IBUs
0.98 oz Willamette [5.50 %] - Boil 0.0 min Hop 11 0.0 IBUs
1.0 pkg American Ale (Wyeast Labs #1056) [124.21 ml] Yeast 12 -
1.00 tsp Yeast Nutrient (Primary 3.0 days) Other 13 -
0.08 oz Cascade [5.50 %] - Dry Hop 7.0 Days Hop 14 0.0 IBUs
0.07 oz Willamette [5.50 %] - Dry Hop 7.0 Days Hop 15 0.0 IBUs
Brew 3oz of coffee and add to secondary

Beer Profile

Est Original Gravity: 1.088 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.020 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 9.1 % Actual Alcohol by Vol: 4.7 %
Bitterness: 26.0 IBUs Calories: 151.6 kcal/12oz
Est Color: 23.1 SRM
Mash Profile

Mash Name: Single Infusion, Light Body, No Mash Out Total Grain Weight: 16 lbs 9.0 oz
Sparge Water: 3.70 gal Grain Temperature: 68.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 19.96 qt of water at 167.7 F 155.0 F 75 min

Sparge Step: Fly sparge with 3.70 gal water at 168.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage

Carbonation Type: Bottle Volumes of CO2: 2.3
Pressure/Weight: 3.82 oz Carbonation Used: Bottle with 3.82 oz Corn Sugar
Keg/Bottling Temperature: 70.0 F Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 65.0 F
Notes



Also for the brewing of the 3oz coffee to be added to secondary fermentation I am not sure how many IBU that would add but it must add some.
I could not find coffee in my misc ingredients in beersmith. :/ Nevermind I just figured out how to add it in the ingredients section. All good there.
But how many IBU does coffee have? haha
also how would we go about brewing the 3oz coffee and adding to secondary?
I did a coffee porter ones and I added the coffee in a filter sack for the last 10 min of the boil.

any idea on how to get the coffee in this to come out right let me know!
thanks