Coffee Foreign Extra Stout

Type: All Grain

Date: 8/28/2013

Batch Size: 5.50 gal

Brewer: Mike Young

Boil Size: 6.24 gal

Asst Brewer:

Boil Time: 60 min

Equipment: Brew Pot (8 gal) and Cooler (48 qt)

Taste Rating(out of 50): 35.0

Brewhouse Efficiency: 75.00

Taste Notes:

Ingredients

Amount Item Type % or IBU

12.00 lb Pale Malt - Rahr (3.5 SRM) Grain 80.00 %

1.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 6.67 %

0.50 lb Chocolate Malt (400.0 SRM) Grain 3.33 %

0.50 lb Roasted Barley (500.0 SRM) Grain 3.33 %

0.50 lb Special B Malt (150.0 SRM) Grain 3.33 %

0.50 lb Victory Malt (25.0 SRM) Grain 3.33 %

1.00 oz Summit [17.60 %] (60 min) Hops 48.8 IBU

2.00 oz Coffee (Bottling 0.0 min) Misc

1 Pkgs Scottish Ale (Wyeast Labs #1728) [Starter 800 ml] Yeast-Ale

Beer Profile

Est Original Gravity: 1.072 SG

Measured Original Gravity: 1.072 SG

Est Final Gravity: 1.020 SG

Measured Final Gravity: 1.018 SG

Estimated Alcohol by Vol: 6.82 %

Actual Alcohol by Vol: 7.06 %

Bitterness: 48.8 IBU

Calories: 328 cal/pint

Est Color: 38.1 SRM

Color:

Color

Mash Profile

Mash Name: Single Infusion, Medium Body, Batch Sparge

Total Grain Weight: 15.00 lb

Sparge Water: 3.04 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, Medium Body, Batch Sparge

Step Time Name Description Step Temp

60 min Mash In Add 20.00 qt of water at 165.2 F 154.0 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

10/3/2013 - Cold steeped 1.5 oz Dunkin' Doughnuts coffee in 1.5 cups water for 3 days in a french press. Added at kegging. Flavor was a little on the bitter side, but was balanced by the residual sugar. Should blend well with the coffee addition.

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