bsigmon1103
Well-Known Member
Here is what I've come up with.
Coffee Cream Stout
Style: American Stout OG: 1.077
Type: Partial Mash FG: 1.021
Rating: 3.0 ABV: 7.34 %
Calories: 253 IBU's: 19.57
Efficiency: 70 % Boil Size: 2.60 Gal
Color: 54.2 SRM Batch Size: 2.00 Gal
Boil Time: 60 minutes
Fermentation Steps
Name Days / Temp
Primary 21 days @ 68.0°F
Bottle/Keg 14 days @ 70.0°F
Grains & Adjuncts
Amount Percentage Name Time Gravity
3.20 lbs 80.00 % Dark Dry Extract 60 mins 1.044
0.40 lbs 10.00 % Roasted Barley 60 mins 1.025
0.40 lbs 10.00 % Black (Patent) Malt 60 mins 1.025
Hops
Amount IBU's Name Time AA %
0.30 ozs 19.03 Bullion 60 mins 8.00
0.10 ozs 0.54 Bullion 2 mins 8.00
Yeasts
Amount Name Laboratory / ID
0.4 pkg Irish Ale Wyeast Labs 1084
Additions
Amount Name Time Stage
2.00 oz Coffee 15 mins Boil
www.iBrewMaster.com Version: 1.460
Up to this point of I have only done extract batches so I have no experience with grain. I would like to introduce lactose into the equation, but not quite sure how to get it in there. Also, Would I have to get these grains crushed and do a mash or could I just steep the grain? Or am I way off base with my questions?
Coffee Cream Stout
Style: American Stout OG: 1.077
Type: Partial Mash FG: 1.021
Rating: 3.0 ABV: 7.34 %
Calories: 253 IBU's: 19.57
Efficiency: 70 % Boil Size: 2.60 Gal
Color: 54.2 SRM Batch Size: 2.00 Gal
Boil Time: 60 minutes
Fermentation Steps
Name Days / Temp
Primary 21 days @ 68.0°F
Bottle/Keg 14 days @ 70.0°F
Grains & Adjuncts
Amount Percentage Name Time Gravity
3.20 lbs 80.00 % Dark Dry Extract 60 mins 1.044
0.40 lbs 10.00 % Roasted Barley 60 mins 1.025
0.40 lbs 10.00 % Black (Patent) Malt 60 mins 1.025
Hops
Amount IBU's Name Time AA %
0.30 ozs 19.03 Bullion 60 mins 8.00
0.10 ozs 0.54 Bullion 2 mins 8.00
Yeasts
Amount Name Laboratory / ID
0.4 pkg Irish Ale Wyeast Labs 1084
Additions
Amount Name Time Stage
2.00 oz Coffee 15 mins Boil
www.iBrewMaster.com Version: 1.460
Up to this point of I have only done extract batches so I have no experience with grain. I would like to introduce lactose into the equation, but not quite sure how to get it in there. Also, Would I have to get these grains crushed and do a mash or could I just steep the grain? Or am I way off base with my questions?