- Recipe Type
- All Grain
- Yeast
- Irish Ale
- Yeast Starter
- yes
- Batch Size (Gallons)
- 4.5
- Original Gravity
- 1.074
- Final Gravity
- 1.016
- Boiling Time (Minutes)
- 60
- IBU
- 57.3
- Color
- 38.6
- Primary Fermentation (# of Days & Temp)
- 7 @ 68F
- Secondary Fermentation (# of Days & Temp)
- 7 @ 68F
- Tasting Notes
- mmmm
Recipe: Caramel Coffee Stout
Brewer: Jon
Style: Spice, Herb, or Vegetable Beer
TYPE: All Grain
Taste: (44.0)
Recipe Specifications
--------------------------
Batch Size: 4.50 gal
Boil Size: 7.00 gal
Estimated OG: 1.065 SG
Estimated Color: 38.6 SRM
Estimated IBU: 57.3 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
8.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 66.67 %
1.00 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 8.33 %
1.00 lb Oats, Flaked (1.0 SRM) Grain 8.33 %
1.00 lb Roasted Barley (300.0 SRM) Grain 8.33 %
1.00 lb Special B Malt (180.0 SRM) Grain 8.33 %
1.00 oz Columbus (Tomahawk) [12.20 %] (60 min) Hops 49.2 IBU
1.00 oz Williamette [5.50 %] (10 min) Hops 8.0 IBU
1.00 items Whirlfloc Tablet (Boil 10.0 min) Misc
4.00 oz Coffee (Boil 10.0 min) Misc
12.00 oz Caramel (Boil 10.0 min) Misc
1 Pkgs Irish Ale (Wyeast Labs #1084) Yeast-Ale
Mash Schedule: 152
Total Grain Weight: 12.00 lb
----------------------------
152
Step Time Name Description Step Temp
60 min Step Add 15.00 qt of water at 164.5 F 152.0 F
Notes:
------
4oz of hazelnut coffee grounds thrown into the hop bag with 10 minutes to go in the boil.
12oz of caramel coffee syrup added with 10 minutes to go in the boil.
Used my new Banjo burner for the first time and forgot to adjust the flame down once it
started boiling, so an extra gallon more was boiled off than usual.
-------------------------------------------------------------------------------------
Brewer: Jon
Style: Spice, Herb, or Vegetable Beer
TYPE: All Grain
Taste: (44.0)
Recipe Specifications
--------------------------
Batch Size: 4.50 gal
Boil Size: 7.00 gal
Estimated OG: 1.065 SG
Estimated Color: 38.6 SRM
Estimated IBU: 57.3 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
8.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 66.67 %
1.00 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 8.33 %
1.00 lb Oats, Flaked (1.0 SRM) Grain 8.33 %
1.00 lb Roasted Barley (300.0 SRM) Grain 8.33 %
1.00 lb Special B Malt (180.0 SRM) Grain 8.33 %
1.00 oz Columbus (Tomahawk) [12.20 %] (60 min) Hops 49.2 IBU
1.00 oz Williamette [5.50 %] (10 min) Hops 8.0 IBU
1.00 items Whirlfloc Tablet (Boil 10.0 min) Misc
4.00 oz Coffee (Boil 10.0 min) Misc
12.00 oz Caramel (Boil 10.0 min) Misc
1 Pkgs Irish Ale (Wyeast Labs #1084) Yeast-Ale
Mash Schedule: 152
Total Grain Weight: 12.00 lb
----------------------------
152
Step Time Name Description Step Temp
60 min Step Add 15.00 qt of water at 164.5 F 152.0 F
Notes:
------
4oz of hazelnut coffee grounds thrown into the hop bag with 10 minutes to go in the boil.
12oz of caramel coffee syrup added with 10 minutes to go in the boil.
Used my new Banjo burner for the first time and forgot to adjust the flame down once it
started boiling, so an extra gallon more was boiled off than usual.
-------------------------------------------------------------------------------------