Stimulator Black Coffee Stout
Batch Size:
6 gal.
Brewed By: BOOG
Efficiency:
75%
Mash
Malt Name
Wt. (lbs.)
% of Mash
Pale Malt 2-Row (Briess)
9
66.7
Chocolate
1
7.4
Black Patent
1
7.4
Roasted Barley
1
7.4
Flaked Barley
1.5
11.1
Total Weight
13.50
Mash & Sparge Water info.
Strike Temp.
Mash In Gallons
Sparge Gallons
Sparge Temp.
173.1°F
5.1 gal.
4.4 gal.
170°F
Hops
Hop Variety
Alpha Acid %
Amt. (oz.)
Boil (min.)
Hop IBU
Cascade - Pellet
6.8
2
60
48.9
Beer Stats
Estimated Beer Color
SG
ABV(%)
AA(%)
Balance Value (BV)
65 SRM
1.058
6.4
82.8
2.10
FG
IBU
Calories
Target BV
1.010
48.9
252
(per 16 oz. Pint)
2.13
Target Beer Style Info. & Typical Ingredients
STOUT
Dry Stout
SG Range: 1.036 to 1.050
FG Range: 1.007 to 1.011
IBU Range: 30 to 45
SRM Range: 25 to 40
The dryness comes from the use of roasted unmalted barley in addition to pale malt, moderate to high hop bitterness, and good attenuation. Flaked unmalted barley may also be used to add creaminess. A small percentage (perhaps 3%) of soured beer is sometimes added for complexity (generally by Guinness only). Water typically has moderate carbonate hardness, although high levels will not give the classic dry finish.
This information is derived from the BJCP Style Guidelines, 2008 edition, with permission of the copyright owner, Beer Judge Certification Program, Inc. The most current version of the full guidelines can be found on the BJCP website,
www.bjcp.org
.
Session Notes
Yeast Strain(s) Used: Wyeast British Ale 1098
Fermentaion Temp: 67°F
Mash 90 minutes. Adjuncts: Hershey's Cocoa Power 4 tablespoons @ boil, 1/2lbs Dark Roast Coffee cold steep in 24oz water for 24hrs. Strain & add to secondary.