NB Brunch Stout Recipe

Recipe Info

Recipe Image

NB Brunch Stout

by on
All Grain
5 Gallon(s)
6.5 Gallon(s)
60 min
75%
Base malt is actually Malting Company of Ireland Stout Malt so I used Pale 2-row (UK) as the actual malt not available to select. This mash was incredibly thick and it took nearly 2 hours to get it to circulate correctly before I could start the mash time. Did so by leaving brew spoon in mash to create a small "cave" through which wort could drain better. Mash temp dropped way down to about 135 and came up slowly, creating almost a step mash.

Fermentables

72% - Pale 2-Row - UK
10
36
2
Mash
7% - Dark Crystal 80L - UK
1
33
80
Mash
3% - Coffee Malt - UK
0.4
36
150
Mash
3% - Chocolate - UK
0.35
34
425
Mash
8% - Roasted Barley - UK
1.125
29
550
Mash
7% - Belgian Dark Candi Syrup - BE
1
32
80
Steep

Hops

Nugget
1.66
Pellet
Boil
60 min(s)
13.7
71.6

Yeast

Fermentis Safale S-04
75%

Other Stuff

Bootstrap Coffee Roasters Blue Collar Coffee Blend (grind coarsely)
6
oz
FlameOut

Mash Steps

Saccharification Rest
Infusion
154
60 min

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

NB Brunch Stout
  • 5.00 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.071 OG
  • 1.018 FG
  • 71.6 IBU (tinseth) Bitterness
  • 1.01 BG:GU
  • 58.0° SRM Color
  • 75% Efficiency
  • 6.9% ABV Alcohol
  • 242 per 12oz Calories
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