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Recipe by TheHighEpopt American Stout Partial Mash 11.00 Gallon Batch 5.50 Gallon Boil 60 Minute Boil 88% Efficiency Created 11/15/2019 Updated 11/15/2019 No Reviews 0 Brew Log Comments

1.061

OG

1.015

FG

6.0%

ABV

14

IBU

56

SRM

 

 

Notes

Adapted from https://www.homebrewersassociation.org/homebrew-recipe/liquid-breakfast-maple-stout/
Also calls for:
1 lb. (454 g) lactose @ 10 min
4 oz. (118 mL) natural maple flavor, added at packaging
6 oz. (177 mL) vodka

Use the indicated water profile for all 16 gal. (60.6 L) of brewing water (to treat 16 gal. reverse osmosis water, use 6 g gypsum, 2 g table salt, and 10 g calcium chloride). Mash 60 minutes at 156°F (68.9°C), targeting a mash pH of 5.2. Boil 60 minutes, adding hops, lactose, and Whirlfloc as indicated. Chill to 65°F (18.3°C), pitch yeast, and ferment to completion.

One to two days before packaging beer, prepare coffee. Grind whole coffee beans using a coarse grind setting and add to a large French press. Add 6 oz. (177 mL) vodka and stir to sanitize. Heat 6 cups (1.4 L) reverse osmosis water to 165°F (73.9°C) and add to French press. Refrigerate 1–2 days.

Add coffee and maple flavor at packaging.

Fermentables

Amount Fermentable Use %
9.00 lb Pale Ale Dry Malt Extract (US) Boil 44.67%
2.50 lb Chocolate (US) Mash 12.41%
2.00 lb Bonlander Munich 10L (US) Mash 9.93%
1.75 lb Roasted Barley (US) Mash 8.68%
1.50 lb Carafa II (DE) Mash 7.44%
1.00 lb Victory (US) Mash 4.96%
1.00 lb Vienna (US) Mash 4.96%
1.00 lb Flaked Oat (US) Mash 4.96%
0.40 lb Acidulated (DE) Mash 1.99%

Hops

Amount Hop Use Time AA IBU
2.00 oz Glacier - Pellet Boil 60 Minute(s) 5.5% 13.09
1.00 oz Willamette - Pellet Boil 5 Minute(s) 5.0% 1.19

Yeast

Name Attenuation
White Labs WLP007 Dry English Ale Liquid Yeast 70% - 80%

Other

Name Amount Use Time
Coffee 16.00 tbsp Keg 0 Minute(s)
Whirlfloc Tablet 2.00 each Boil 10 Minute(s)

Mash Schedule

Temperature Time
156 F 60 Minutes

Fermentation Schedule

Temperature Time
68 F 14 Day(s)

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