As the summer heats up, Kayla and I thought "What better way to beat the heat then a nice refreshing coffee stout?". Obviously we are crazy.
Recipe specifics:
Size (Gal): 6
Total Grain (lbs): 13.125
Projected OG: 1.065
Projected SRM: 43.4
Projected IBU: 54.75
Wort Boil Time (min): 90
Total Grain (lbs): 13.125
Projected OG: 1.065
Projected SRM: 43.4
Projected IBU: 54.75
Wort Boil Time (min): 90
Fermentables:
82.54% -- 13.0 lbs 2 Row
06.35% -- 1.0 lbs Roasted Barley
04.76% -- 0.75 lbs Chocolate malt
04.76% -- 0.75 lbs Crystal 40L
01.59% -- 0.25 lbs Flaked Oats
06.35% -- 1.0 lbs Roasted Barley
04.76% -- 0.75 lbs Chocolate malt
04.76% -- 0.75 lbs Crystal 40L
01.59% -- 0.25 lbs Flaked Oats
Hops:
1.50 ounces of Columbus at 60 min
1.50 ounces of Columbus at 60 min
Extras:
3 grams - Gypsum (split between mash and sparge)
1 Whirlfloc tablet
30.0 oz of Cold Brewed Coffee (Brand) added at kegging
1 Whirlfloc tablet
30.0 oz of Cold Brewed Coffee (Brand) added at kegging
Yeast:
Starter consisting of mixture of two yeasts: WLP001 California Ale Yeast & Conan Yeast
Starter consisting of mixture of two yeasts: WLP001 California Ale Yeast & Conan Yeast
Mash:
Sacch rest: 60 min at 154F
Notes:
- 7/20/2014: Brewed
- Pitched yeast at 66F
- Fermented near front door (left AC on)
Tasting Notes:
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