WW- gOat Wheel Coffee Stout - Oatmeal Stout |
RECIPE INFO |
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by Pottyp
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Recipe Type:
Partial Mash |
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Batch Size: 0 |
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Boil Size: 0 |
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Boil Time: 60 Minutes
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Efficiency: 75%
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OG: 1.058 |
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FG: 1.011 |
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ABV: 6.16%
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Bitterness: 24.72 (tinseth)
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IBU/OG: 0.43 |
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Color: 50.4° SRM
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Calories: 6.16 per 330ml
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Coffee Stout |
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FERMENTABLES |
| 68.8% |
0 |
Liquid Malt Extract - Dark - US |
36 |
18 |
Mash |
| 7.3% |
0 |
Crystal 60L - CA |
34 |
60 |
Mash |
| 7.3% |
0 |
Chocolate - UK |
34 |
425 |
Mash |
| 4.2% |
0 |
Carafa II - DE |
32 |
412 |
Mash |
| 4.2% |
0 |
Roasted Barley - US |
25 |
300 |
Mash |
| 8.3% |
0 |
Flaked Oats - US |
37 |
1 |
Mash |
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HOPS |
| 0 |
East Kent Goldings |
Pellet |
Boil |
60 Minutes |
5.5 |
24.72 |
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YEAST |
| Fermentis Safale US-05 |
81% |
| Fermentis Safale US-05 |
81% |
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OTHER INGREDIENTS |
| 16 |
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Cold-brewed coffee |
0 minutes |
Boil |
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INSTRUCTIONS |
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Toasting oat. Spread oats on cookie sheet covered with aluminum foil; toast @ 350f; stir every 5 min until golden.
To get more fermentability, you may choose to steep your oats longer than 30 min. Maintain that 155F for 45min to an hour for best results.
5 LME @ 3.3#/ea
• 16-24 oz Cold brewed coffee (add in bottling bucket or keg at packaging) how to brew with coffee
https://www.mrbeer.com/blog/post/brew-beer-with-coffee
• Clarifier: 2 tsp Irish Moss or 1 tablet Whirlfloc
• Yeast Nutrient:c1 tsp White Labs (1 tsp/gal Biotin)
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