This stout is smooth and slightly sweet. The coffee adds a little bit of bitterness so you can mellow out the hops if needed. This stout needs time to age and mature all the flavors.
Fermentables
63% - Maris Otter Pale - UK
1.6
38
3
Mash
12% - Crystal 40L - CA
0.3
34
40
Mash
8% - Munich - Light 10L - US
0.2
35
10
Mash
7% - Chocolate - UK
0.18
34
425
Mash
4% - 2-Row - US
0.1
37
1
Mash
2% - Black Patent Malt - UK
0.04
25
500
Mash
4% - Flaked Oats - US
0.1
37
1
Mash
Hops
Magnum
0.16
Pellet
Boil
60 min(s)
12
30.7
Yeast
White Labs California Ale WLP001
70%
Other Stuff
Vanilla Bean
1
each
Primary
Cold Brewed Dark Roast Coffee
1.2
lb
Primary
Bourbon Soaked Oak Chips
4
oz
Secondary
Mash Steps
No mash steps in this recipe
Special Instructions
1.Coffee needs to brew over 24 hours - cold filtered water.
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