Recipe developed by Zach Belles.
1700 ml Starter of WLP001 for 24-36 hours on plate. Pitch directly off of stir plate. Do not decant.
Mash: 155
OG: 1.068
FG: 1.014
Pitch yeast at 65-66, Ferment at 68.
Keep in Primary for 14 days.
Dry hop in keg with 2-3 oz of locally roasted coffee whole beans for 18-24 hours or to taste. Pull them out and enjoy
Recipe Details
| Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
| 5.5 gal |
60 min |
63.8 IBUs |
45.7 SRM |
1.070 |
1.018 |
6.9 % |
Style Details
| Name |
Cat. |
OG Range |
FG Range |
IBU |
SRM |
Carb |
ABV |
| American Coffee Stout |
20 B |
1.05 - 1.075 |
1.01 - 1.022 |
35 - 75 |
30 - 40 |
2.4 - 3 |
5 - 7 % |
Fermentables
| Name |
Amount |
% |
| Pale Malt (2 Row) US |
10 lbs |
67.07 |
| Caramel Malt - 120L 6-Row (Briess) |
1.64 lbs |
11 |
| Chocolate (Briess) |
1.64 lbs |
11 |
| Oats, Flaked (Briess) |
1.4 lbs |
9.39 |
| Roasted Barley (Crisp) |
3.68 oz |
1.54 |
Hops
| Name |
Amount |
Time |
Use |
Form |
Alpha % |
| Cascade |
2.5 oz |
60 min |
Boil |
Pellet |
7.1 |
Miscs
| Name |
Amount |
Time |
Use |
Type |
| Local coffee beans |
2.50 oz |
1 day |
Secondary |
Flavor |
Yeast
| Name |
Lab |
Attenuation |
Temperature |
| California Ale (WLP001) |
White Labs |
77% |
68°F - 73°F |
Mash
| Step |
Temperature |
Time |
| Mash In |
155°F |
60 min |
Fermentation
| Step |
Time |
Temperature |
| Primary |
14 days |
65°F |
| Secondary |
1 days |
68°F |
| Aging |
30 days |
65°F |
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