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Coffee Milk Stout

223 calories 23.9 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 223 calories (Per 12oz)
Carbs: 23.9 g (Per 12oz)
Created Sunday October 14th 2018
1.067
1.018
6.43%
36.48
43.91
5.41
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 70.8%
1.50 lb American - Chocolate1.5 lb Chocolate 29 350 10.6%
1 lb American - Caramel / Crystal 80L1 lb Caramel / Crystal 80L 33 80 7.1%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) - (late addition) 41 1 7.1%
0.50 lb United Kingdom - Coffee Malt0.5 lb Coffee Malt 36 150 3.5%
0.13 lb American - Black Malt0.125 lb Black Malt 28 500 0.9%
14.13 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Magnum0.75 oz Magnum Hops Pellet 13.3 Boil 60 min 36.48 100%
0.75 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
19.7 qt Infusion 152 °F 60 min
14.4 qt Sparge 168 °F 20 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlloc Fining Boil 15 min.
64 oz Cold Brewed Coffee Flavor Secondary 10 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 170 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Step 2: Prepare the Coffee
Fill a half-gallon jug (a growler works perfectly) with about 6-8 oz. of ground coffee, then top with cold, filtered water. Place in the fridge for 24-48 hours. No need to strain – the coffee will settle to the bottom so you can easily pour the coffee off the grounds.

Step 3: Mix the Coffee into the Fermenter
Gently pour the coffee into your secondary fermenter, and then siphon your beer on top of it. Allow 10-14 days in the secondary fermenter, then proceed at you would normally. Bottle or keg for ~2.2 vols CO2.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-11-21 18:37 UTC
  • Snapshot Created: 2018-10-14 19:06 UTC
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