Coffee & Cream Stout
Sweet Stout
Type: All Grain
Batch Size (fermenter): 6.00 gal Brewer: Steve Harrison
Boil Size: 7.50 gal Asst Brewer:
Boil Time: 60 min Equipment: My 5 gallon
End of Boil Volume 6.50 gal Brewhouse Efficiency: 70.00 %
Final Bottling Volume: 5.75 gal Est Mash Efficiency 73.3 %
Ingredients
Amt Name Type # %/IBU
8.0 oz Rice Hulls (0.0 SRM) Adjunct 1 3.7 %
8 lbs 8.0 oz Pale Malt, Maris Otter (3.0 SRM) Grain 2 63.0 %
1 lbs 8.0 oz Chocolate Malt (350.0 SRM) Grain 3 11.1 %
8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4 3.7 %
8.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 5 3.7 %
8.0 oz Oats, Flaked (1.0 SRM) Grain 6 3.7 %
8.0 oz Roasted Barley (300.0 SRM) Grain 7 3.7 %
0.30 oz Millenium [14.25 %] - First Wort 60.0 min Hop 8 14.7 IBUs
1 lbs Milk Sugar (Lactose) (0.0 SRM) Sugar 9 7.4 %
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 10 -
0.50 tsp Yeast Nutrient (Boil 15.0 mins) Other 11 -
1.00 oz Millenium [14.25 %] - Boil 5.0 min Hop 12 8.9 IBUs
2.50 oz Millenium [14.25 %] - Aroma Steep 0.0 min Hop 13 0.0 IBUs
1.0 pkg Irish Ale (Wyeast Labs #1084) [124.21 ml] Yeast 14 -
3.00 Items Vanilla Bean (Secondary 1.0 weeks) Spice 15 -
4.00 oz Coffee (Secondary 0.0 mins) Spice 16 -
Beer Profile
Est Original Gravity: 1.056 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.6 % Actual Alcohol by Vol: 4.7 %
Bitterness: 23.6 IBUs Calories: 151.6 kcal/12oz
Est Color: 39.5 SRM
Mash Profile
Mash Name: Single Infusion, Full Body, Batch Sparge Total Grain Weight: 13 lbs 8.0 oz
Sparge Water: 4.31 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 150.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 4.94 gal of water at 165.9 F 156.0 F 45 min
Carbonation Type: Keg Volumes of CO2: 2.3
Pressure/Weight: 12.54 PSI Carbonation Used: Keg with 12.54 PSI
Keg/Bottling Temperature: 45.0 F Age for: 7.00 days
Fermentation: My Standard Fermentation Storage Temperature: 42.0 F
Notes
Not sure if the hop schedule fits the overall goal. I’m guessing that you are going for a smooth, slightly sweet, full mouthfeel. I would look at a small bittering addition with something clean and drop the rest of the hops. YMMV
Personally, I would decrease the amount of chocolate malt and increase the flaked oats. I would also just do a bittering hop addition and nothing else but that’s just me…
I should have stated up front about me strategy with the hops. I chose Millenium because of the flavor profile, even though the AA% is so high… which is also why I chose First Wort hopping to minimize taste bitterness.
This is the source of the hop flavor/aroma target, and why I chose big late additions:
I am still open to being told I’m still wrong on the hops issue, I just wanted to show my thinking. Thanks again.
+1 - I think the late hops will either clash or just get muddled in with everything else you have going on here. Either leave it at FWH for a little hop character or move everything to a traditional bittering addition.
If you’re really set on seeing how the Millenium works with the roasted malts, then I’d retool this as a robust porter - starting by stripping out the lactose and oats.
Muddled I don’t want. I repent. I’ll drop the Millenium in favor of Fuggles. I also dropped the Choc. Malt to 1 lb, and raised the oats to 1 lb.
Thanks! I’m off to the LHBS… Which by the way is a new one in Yakima, but they have had a web presence for some time (Yakima Valley Hops - Premium Hops for Sale | Retail & Wholesale Hops). Good guys. A couple of 20 somethings just jumping into the business world and doing a good job of it. No, I am not connected in any way but as a customer.
You’re lucky to have them as your LHBS. They run a great web business and I wish them all the best with their new brick-and-mortar store. Excellent prices and service.
I haven’t brewed a breakfast or coffee stout yet but I have brewed Irish, American and Oatmeal Stouts as Stout is one of my favorite styles. The recipe looks good. With Irish and Oatmeal styles I usually go with Fuggles or EKG. I’ve never put more than a pound of chocolate malt in but with everything else in the recipe I might try that. IF I were to change anything I would boost the oats to a pound and maybe use WY1056 or WLP001. Also, JZ says if you want a more intense oat flavor lightly brown the oats in an oven on a cookie sheet at 300F but the oats are mainly there to add smoothness. Looks like a good recipe, I hope it works out!