American Stout Recipe - Wake Up Coffee Stout

Recipe Info

Recipe Image

Wake Up Coffee Stout

by on
All Grain
3.8 Gallon(s)
5.3 Gallon(s)
60 min
60%
All Grain American Stout homebrew recipe. This homebrew recipe uses the following ingredients: 2-Row - US, Flaked Oats - US, Chocolate Malt - US, Roasted Barley - US, Carapils - Dextrine Malt - US, De-Bittered Black - BE, Caramel/Crystal 120 - US, Lactose - Milk Sugar - US, Maple Syrup - US, Columbus Hops, White Labs English Ale WLP002 Homebrew Yeast, Fermax Yeast Nutrient, Calcium Chloride, Gypsum, Lactic Acid, Coffee, Maple Syrup, Cinnamon, Vanilla Extract.

Fermentables

57% - 2-Row - US
6.75
37
2
Mash
10% - Flaked Oats - US
1.22
37
2
Mash
5% - Chocolate Malt - US
0.55
34
350
Mash
4% - Roasted Barley - US
0.51
25
300
Mash
5% - Carapils - Dextrine Malt - US
0.54
33
1
Mash
2% - De-Bittered Black - BE
0.25
34
500
Mash
2% - Caramel/Crystal 120 - US
0.25
35
120
Mash
4% - Lactose - Milk Sugar - US
0.51
41
1
Late
11% - Maple Syrup - US
1.25
30
35
Late

Hops

Columbus
0.8
Pellet
Boil
60 min(s)
15
49.1
Columbus
0.2
Pellet
Boil
10 min(s)
15
4.4

Yeast

White Labs English Ale WLP002
70%

Other Stuff

Fermax Yeast Nutrient
0.5
tsp
Boil
Calcium Chloride
6
each
Mash
Gypsum
2
each
Mash
Lactic Acid
1.5
each
Mash
Coffee
2
oz
Secondary
Maple Syrup
1.5
lb
Secondary
Cinnamon
1
each
Secondary
Vanilla Extract
1
each
Secondary

Mash Steps

Saccharification Rest
Infusion
154
75 min

Special Instructions

1.
BIAB: 6.3 gallon of distilled wat
2.
Strike water temp ___* and mash for 75 minutes
3.
Add 6 grams CaCl, add .5 grams CaSO4 and 1 mL of lactic acid to mash
4.
Water profile: pH of mash: 5.40, Ca: 73; Cl: 121, SO4: 12
5.
Before wort comes to a boil add 11 drops of FermCap
6.
At 15 mins left in boil, add .5 tsp yeast nutrient and wort chiller
7.
Cool to close to 100*, transfer to carboy and let cool in swamp cooler
8.
Ferment around 64* for four to five days
9.
As fermentation starts to slow (day 5-7), add in maple syrup
10.
Start ramping temp after that, closer to 71* for four to five days
11.
On day 13, add 2 oz coarsely ground Ethiopian coffee beans, a couple of dashes of cinnamon and a splash of homemade vanilla extract
12.
Condition for another 5 days. Do not cold crash before day 15!
13.
Cold crash for 2 days
14.
Keg beer and put on 30 PSI for day one, 20 PSI for day two and then serving pressure day three

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Wake Up Coffee Stout
American Stout
  • 3.80 Gallons Liters Batch Size
  • 5.30 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.072 OG
  • 1.022 FG
  • 53.5 IBU (tinseth) Bitterness
  • 0.74 BG:GU
  • 46.8° SRM Color
  • 60% Efficiency
  • 6.5% ABV Alcohol
  • 249 per 12oz Calories
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