This recipe has been brewed 3 time(s)
Brew Session: Carmel Mocha Latte Stout
Herners-Brewing
11/29/2018 12:00:00 AM
- Water Infusion
- Mash/Boil
- Fermentation
Brew Session: Carmel Mocha Latte Stout
Herners-Brewing
11/5/2016 12:00:00 AM
- Water Infusion
- Mash/Boil
- Fermentation
- Conditioning
11/12: Emptied Yeast collected in conical fermenter11/14: Combined 2 day cold brew coffee (roughly 24 floz) 8oz ground rwandan beans with 1lb of brown sugar, heated slowly to fully dissolve sugar. This began secondary fermentation, transferred from conical to bucket while combining with coffee sugar mixture. FG of Original fermentation 1.012 which equates to 6.3%, OG of secondary fermentation 1.024. Final % to be determined.
Brew Session: Carmel Mocha Latte Stout
Herners-Brewing
11/14/2015 12:00:00 AM
- Water Infusion
- Mash/Boil
- Fermentation
Recipe Facts
Carmel Mocha Latte Stout
Imperial Stout
- 7.50 Gallons Liters Batch Size
- 10.00 Gallons Liters Boil Size
- 60 min Boil Time
- 1.092 OG
- 1.023 FG
- 57.4 IBU (tinseth) Bitterness
- 0.63 BG:GU
- 36.8° SRM Color
- 71% Efficiency
- 8.9% ABV Alcohol
- 320 per 12oz Calories
