British Brown Ale Recipe - session stout with rye and coffee

Recipe Info

Recipe Image

session stout with rye and coffee

by on
All Grain
23 Liter(s)
25 Liter(s)
55 min
82%
Collaboration with Sticky Floor Brewery.

Fermentables

63% - Munich - UK
2.5
37
9
Mash
10% - Crystal Rye - UK
0.4
33
90
Mash
9% - Invert Sugar - US
0.35
40
35
Late
8% - Roasted Barley - UK
0.3
29
550
Mash
5% - Chocolate - UK
0.18
34
425
Mash
6% - Lactose - Milk Sugar - US
0.22
0
1
Late

Hops

Premiant
20
Leaf
Boil
55 min(s)
9.7
20.6

Yeast

White Labs Burton Ale WLP023
68%

Other Stuff

No other stuff in this recipe

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Lactose not included in figures so OG=1.043 FG=1.014 and Alcohol=3.6%
2.
Coffee added at Flame Out : 40g in hop bag plus another 40g after - 5mins each.

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

session stout with rye and coffee
British Brown Ale
  • 23.00 Gallons Liters Batch Size
  • 25.00 Gallons Liters Boil Size
  • 55  min Boil Time
  • 1.041 OG
  • 1.013 FG
  • 20.6 IBU (tinseth) Bitterness
  • 0.50 BG:GU
  • 39.0° SRM Color
  • 82% Efficiency
  • 3.6% ABV Alcohol
  • 136 per 12oz Calories
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