American Stout Recipe - Irish Cream Stout for IB

Recipe Info

Recipe Image

Irish Cream Stout for IB

by on
All Grain
5.5 Gallon(s)
7 Gallon(s)
60 min
62%
Recipe made with Vanguard Hops, Sourdough Bread and Irish Cream Liquor. Brewed for a competition with grab-bag items.

This recipe was cloned from Cooper Slobber - Breakfast Stout.

Fermentables

62% - Pilsner - DE
12
38
1
Mash
8% - Flaked Oats - US
1.5
37
1
Mash
8% - Crystal 60L - CA
1.5
34
60
Mash
5% - Roasted Barley - US
1
25
300
Mash
5% - Carafa II - DE
1
32
412
Mash
3% - Black Malt - UK
0.5
28
500
Mash
5% - Sourdough Bread
1
10
2
Mash
5% - Lactose - Milk Sugar - US
1
41
1
Late

Hops

Nugget
1
Pellet
Boil
60 min(s)
13.3
35.1
Vanguard
0.75
Pellet
Boil
25 min(s)
5.5
7.6
Vanguard
0.75
Pellet
Boil
10 min(s)
5.5
3.9

Yeast

Fermentis Safale US-05
81%
Fermentis Safale US-05
81%

Other Stuff

Irish Cream Liquor
25
oz
Secondary

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Add Lactose in the last 10 minutes of boil
2.
Add 750 ml of Irish Cream Liquor at packaging (brings ABV up about 0.35%)

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Irish Cream Stout for IB
American Stout
  • 5.50 Gallons Liters Batch Size
  • 7.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.080 OG
  • 1.015 FG
  • 46.6 IBU (tinseth) Bitterness
  • 0.58 BG:GU
  • 56.5° SRM Color
  • 62% Efficiency
  • 8.4% ABV Alcohol
  • 274 per 12oz Calories
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