- Recipe Type
- Extract
- Yeast
- n/a
- Yeast Starter
- n/a
- Additional Yeast or Yeast Starter
- n/a
- Batch Size (Gallons)
- n/a
- Original Gravity
- n/a
- Final Gravity
- n/a
- Boiling Time (Minutes)
- n/a
- IBU
- n/a
- Color
- n/a
- Primary Fermentation (# of Days & Temp)
- n/a
- Secondary Fermentation (# of Days & Temp)
- n/a
- Additional Fermentation
- n/a
- Tasting Notes
- n/a
Coffee Stout
Dry Stout
Type: Extract
Date: 2/1/2009
Batch Size: 5.00 gal
Brewer: Mitch Lytle
Boil Size: 4.08 gal
Boil Time: 60 min Equipment: Brew Pot (5 Gallon)
Ingredients
Amount Item Type % or IBU
2 lbs Amber Dry Extract (12.5 SRM) Dry Extract 20.00 %
6 lbs 8.0 oz Dark Liquid Extract (17.5 SRM) Extract 65.00 %
1 lbs Caramel/Crystal Malt - 10L (10.0 SRM) Grain 10.00 %
8.0 oz Chocolate Malt (350.0 SRM) Grain 5.00 %
1.00 oz Simcoe [13.00 %] (60 min) Hops 32.9 IBU
2.00 oz Saaz [4.00 %] (15 min) Hops 10.0 IBU
1.00 oz Goldings, East Kent [5.00 %] (0 min) Hops -
8.00 oz Coffee (Boil 10.0 min)
5.00 gal Dublin, Ireland Water
1 Pkgs British Ale (Wyeast Labs #1098) Yeast-Ale
Beer Profile
Est Original Gravity: 1.066 SG
Measured Original Gravity: 1.052 SG
Est Final Gravity: 1.016 SG
Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 6.44 %
Actual Alcohol by Vol: 5.47 %
Bitterness: 42.9 IBU
Calories: 229 cal/pint
Est Color: 26.1 SRM
Carbonation Type: Dried Malt Extract Volumes of CO2: 2.5
Pressure/Weight: 6.0 oz Carbonation Used: -
Keg/Bottling Temperature: 65.0 F Age for: 28.0 days
Storage Temperature: 52.0 F
Notes
Steep grains at 152° for 30 min. Coffee is very coarse grind. Add coffee at 10. min left. Salts used with RO water to mimic Dublin. This is the latest attempt thrown through BeerSmith.
Created with BeerSmith
Dry Stout
Type: Extract
Date: 2/1/2009
Batch Size: 5.00 gal
Brewer: Mitch Lytle
Boil Size: 4.08 gal
Boil Time: 60 min Equipment: Brew Pot (5 Gallon)
Ingredients
Amount Item Type % or IBU
2 lbs Amber Dry Extract (12.5 SRM) Dry Extract 20.00 %
6 lbs 8.0 oz Dark Liquid Extract (17.5 SRM) Extract 65.00 %
1 lbs Caramel/Crystal Malt - 10L (10.0 SRM) Grain 10.00 %
8.0 oz Chocolate Malt (350.0 SRM) Grain 5.00 %
1.00 oz Simcoe [13.00 %] (60 min) Hops 32.9 IBU
2.00 oz Saaz [4.00 %] (15 min) Hops 10.0 IBU
1.00 oz Goldings, East Kent [5.00 %] (0 min) Hops -
8.00 oz Coffee (Boil 10.0 min)
5.00 gal Dublin, Ireland Water
1 Pkgs British Ale (Wyeast Labs #1098) Yeast-Ale
Beer Profile
Est Original Gravity: 1.066 SG
Measured Original Gravity: 1.052 SG
Est Final Gravity: 1.016 SG
Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 6.44 %
Actual Alcohol by Vol: 5.47 %
Bitterness: 42.9 IBU
Calories: 229 cal/pint
Est Color: 26.1 SRM
Carbonation Type: Dried Malt Extract Volumes of CO2: 2.5
Pressure/Weight: 6.0 oz Carbonation Used: -
Keg/Bottling Temperature: 65.0 F Age for: 28.0 days
Storage Temperature: 52.0 F
Notes
Steep grains at 152° for 30 min. Coffee is very coarse grind. Add coffee at 10. min left. Salts used with RO water to mimic Dublin. This is the latest attempt thrown through BeerSmith.
Created with BeerSmith