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Maple Coffee Stout

Method: BIAB
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Chris Stackhouse
Calories: 197 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)

Created: Thursday December 17th 2020

Oatmeal Stout

by Cand3r

OG: 1.056 FG: 1.013 ABV: 5.7% IBU: 28

Original Gravity:

1.060

Final Gravity:

1.012

ABV (standard):

6.3%

IBU (rager):

27.9

SRM (morey):

36.0

Mash pH

5.4

Cost $

n/a

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Fermentation History

Target 68°F
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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
8 lb	Briess - Brewers Malt 2-Row8 lb Brewers Malt 2-Row	37	1.8	55.2%
1.50 lb	American - Chocolate1.5 lb Chocolate - (late mash tun addition)	29	350	10.3%
2 lb	Flaked Oats2 lb Flaked Oats	33	2.2	13.8%
0.50 lb	American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L	33	120	3.4%
0.50 lb	American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt)	33	1.8	3.4%
32 oz	Maple Syrup32 oz Maple Syrup - (late boil kettle addition)	30	35	13.8%
14.50 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
2 oz	Fuggles2 oz Fuggles Hops		Pellet	4.5	Boil	45 min	27.9	100%
2 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2 oz	Fuggles (Pellet)		27.9	100%
2 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
10.11 gal		Strike	--	152 °F	60 min

Other Ingredients

Amount	Name	Type	Use	Time
6 g	Baking Soda	Water Agt	Mash	1 hr.
5 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
10 g	Chalk	Water Agt	Mash	1 hr.
1 g	Epsom Salt	Water Agt	Mash	1 hr.
3 g	Gypsum	Water Agt	Mash	1 hr.
10.41 ml	Lactic acid	Water Agt	Mash	1 hr.
4 oz	Coffee Beans (Medium Roast)	Flavor	Secondary	3 days
2 oz	Maple Flavoring	Flavor	Kegging	0 min.

Yeast

Fermentis - Safale - English Ale Yeast S-04

Amount:	11 Grams	Cost:
Attenuation (avg):	75%	Flocculation:	High
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	68 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 127 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 9.95 psi Temp: 42 °F CO₂ Level: 2.2 Volumes

Target Water Profile

London (Porter, dark ales)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	5	35	60	50	265
Mash Chemistry and Brewing Water Calculator

Notes

12/19/2020

Maple Coffee Stout's base is an oatmeal stout. Maple syrup is added at flameout as an additional fermentable. After fermentation is complete and before cold crashing, whole coffee beans will be added to the fermenter. The beans will then basically cold brew on the beer as it crashes. And lastly, since all maple flavor will likely ferment out, maple flavor will be added to the keg before kegging.

This batch was brewed for the SMASH Homebrew Club of Southern MD and will be served on tap at Scorpion Brewing in Owings, MD.
______

Reserve 1/2 gallon of distilled water and cold steep chocolate malt in it for duration of the mash. Dump liquid and grains into the basket right at the end of the mash.
Add maple syrup to the kettle at flameout.
Add whole coffee beans to fermenter just before cold crashing. You'll essentially be cold brewing the coffee in the beer.
Add maple flavoring to the keg just before kegging.

Last Updated and Sharing

1,710

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Brews

Public: Yup, Shared
Last Updated: 2021-01-06 01:59 UTC
Snapshot Created: 2020-12-17 22:13 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

Discussion about this recipe:

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Hoppington • 01/06/2021 at 01:12am
How'd this one turn out? Sounds good, although I dunno how I feel about flavorings...

Stack • 01/06/2021 at 01:26am

Stack • 01/06/2021 at 01:34am
So far so good! I just kegged this past weekend and will be serving this Thursday. I used a medium roast coffee, itâ€™s very aromatic, tasty but not overpowering. And I ended up using only 2 oz. of the maple flavoring (Brewerâ€™s Best). Iâ€™ll update the recipe accordingly. Canâ€™t wait to see how it turns out when carbed.

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Maple Coffee Stout

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