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Oatmeal Coffee Breakfast Stout

Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 5.25 gallons (ending kettle volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 65% (ending kettle)
Source: CO_Brew
Calories: 236 calories (Per 12oz)
Carbs: 24.5 g (Per 12oz)

Created: Saturday December 17th 2016

Original Gravity:

1.071

Final Gravity:

1.018

ABV (standard):

7.0%

IBU (tinseth):

67.1

SRM (morey):

39.6

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
12 lb	American - Pale 2-Row12 lb Pale 2-Row	37	1.8	75%
1.50 lb	Rolled Oats1.5 lb Rolled Oats	33	2.2	9.4%
1 lb	United Kingdom - Black Patent1 lb Black Patent	27	525	6.3%
1 lb	American - Caramel / Crystal 75L1 lb Caramel / Crystal 75L	33	75	6.3%
0.50 lb	German - CaraFoam0.5 lb CaraFoam	37	1.8	3.1%
16 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.25 oz	Summit0.25 oz Summit Hops	Pellet	18.5	First Wort	0 min	9.86	10%
0.25 oz	Summit0.25 oz Summit Hops	Pellet	18.5	Boil	60 min	16.28	10%
1 oz	Columbus1 oz Columbus Hops	Pellet	15	Boil	20 min	31.98	40%
1 oz	Cascade1 oz Cascade Hops	Pellet	7	Boil	10 min	8.93	40%
2.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.50 oz	Summit (Pellet)	26.14	20%
1 oz	Columbus (Pellet)	31.98	40%
1 oz	Cascade (Pellet)	8.93	40%
2.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
5 gal		Decoction	--	154 °F	60 min
4.5 gal	Batch Sparge	Sparge	--	178 °F	12 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Cost	Type	Use	Time
0.75 tbsp	irish moss		Fining	Boil	8 min.
24 oz	Cold pressed strong french roast coffee		Flavor	Secondary	10 days

Yeast

Wyeast - London Ale 1028

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Med-Low
Optimum Temp:	60 - 72 °F	Starter:	No
Fermentation Temp:	67 °F	Pitch Rate:	-

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Mash Chemistry and Brewing Water Calculator

Notes

I added 16oz of cold pressed coffee to my secondary fermenter for 10 days.

Prior to kegging I cold crashed for 3 days....bringing the temp from 67 degrees down to 50 degrees. I then added another 8 to !0 oz of cold pressed coffee at kegging.

Last Updated and Sharing

499

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Brews

Public: Yup, Shared
Last Updated: 2017-03-29 03:21 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

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