Cherry / Coffee Stout
American Stout

 

Type: All Grain

 Date: 9/26/2012

Batch Size: 10.50 gal

 Brewer: Mike Young
Boil Size: 12.86 gal Asst Brewer:
Boil Time: 60 min Equipment: Mike's 10 Gallon
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 80.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
7.50 lb Pale Malt - Rahr (3.5 SRM) Grain 39.47 %
7.50 lb Pale Malt, Golden Promise (3.0 SRM) Grain 39.47 %
2.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 10.53 %
1.00 lb Chocolate Malt (400.0 SRM) Grain 5.26 %
1.00 lb Roasted Barley (500.0 SRM) Grain 5.26 %
1.50 oz Nugget [13.00 %] (60 min) Hops 34.0 IBU
1.00 oz Fuggles [4.40 %] (5 min) Hops 1.5 IBU
1.00 tsp Baking Soda (Mash 60.0 min) Misc
1.00 tsp Chalk (Mash 60.0 min) Misc
2.00 oz Cherry Extract (Bottling 5.0 min) Misc
1 Pkgs American Ale II (Wyeast Labs #1272) [Starter 600 ml] Yeast-Ale
1 Pkgs London Ale (Wyeast Labs #1028) [Starter 600 ml] Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.052 SG

 Measured Original Gravity: 1.052 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 5.05 % Actual Alcohol by Vol: 5.21 %
Bitterness: 35.5 IBU Calories: 231 cal/pint
Est Color: 34.6 SRM Color:
Color
 

Mash Profile
Mash Name: Single Infusion, Full Body, Batch Sparge Total Grain Weight: 19.00 lb
Sparge Water: 8.64 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

Single Infusion, Full Body, Batch Sparge
Step Time Name Description Step Temp
45 min Mash In Add 26.00 qt of water at 169.4 F 158.0 F

 
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 10.2 PSI Carbonation Used: -
Keg/Bottling Temperature: 38.0 F Age for: 21.0 days
Storage Temperature: 60.0 F  
 

Notes
Chocolate Cherry Stout - Boil 4 oz cocoa powder wort for 15 minutes, and add it to the kettle after pulling the first 5 gallons out for the coffee stout. Add 2 oz cherry extract to the keg.
Coffee Stout - Steep 1.5 oz beans in 2 cups water overnight in the fridge. Add to keg.

Created with BeerSmith