This is a Irish Stout recipe and a coffee addition (see special instructions) added to bottling bucket.
Fermentables
84% - 2-Row - US
9
37
1
Mash
5% - Chocolate Malt - US
0.5
34
350
Mash
5% - Caramel/Crystal 10 - US
0.5
35
10
Mash
5% - Roasted Barley - US
0.5
25
300
Mash
2% - Flaked Barley - US
0.25
32
2
Mash
Hops
Nugget
0.5
Pellet
Boil
60 min(s)
13.3
23.8
Willamette
1
Pellet
Boil
5 min(s)
5
3.6
Yeast
Fermentis Safale US-05
81%
Other Stuff
Irish Moss
1
each
Boil
Colded Brewed Coffee
8
oz
Bottle
Mash Steps
No mash steps in this recipe
Special Instructions
1.Whirfloc tablet added at 15min.
2.Coarse Grind Espresso beans approx. 6 scoops (scoop is typically in the bag) are soaked in vodka overnight then cold brewed using a french press. This will help with head retention.
This brew session on 4/8/16 will be my first with a mash tun. I've brewed it twice before as an extract and also BIAB, both of which turned out very good. I entered the BIAB version into a local homebrew competition and received an overall "Very Good" rating scoring 101/150. The general consensus was that it needed "more body" and I'm hoping the mash tun and calculators on brewgr.com will solve that issue.
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https://brewgr.com/Media/img/mug/27_t.jpg
