Coffee Toffee Milk Stout
A ProMash Recipe Report
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BJCP Style and Style Guidelines
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16-B Stout, Sweet Stout
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Min OG:
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1.035
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Max OG:
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1.066
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|
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Min IBU:
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20
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Max IBU:
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40
|
|
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Min Clr:
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35
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Max Clr:
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90
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Color in SRM, Lovibond
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Batch Size (Gal):
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5.00
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Wort Size (Gal):
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5.00
|
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Total Grain (Lbs):
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12.00
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|
|
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Anticipated OG:
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1.069
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Plato:
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16.84
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Anticipated SRM:
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36.3
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|
|
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Anticipated IBU:
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27.0
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|
|
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Brewhouse Efficiency:
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75
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%
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|
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Wort Boil Time:
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60
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Minutes
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|
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Evaporation Rate:
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15.00
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Percent Per Hour
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|
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Pre-Boil Wort Size:
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5.88
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Gal
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|
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Pre-Boil Gravity:
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1.059
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SG
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14.44 Plato
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Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
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%
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Amount
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Name
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Origin
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Potential
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SRM
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|
2.1
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0.25 lbs.
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Black Patent Malt
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Great Britain
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1.027
|
525
|
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8.3
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1.00 lbs.
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Cane Sugar
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Generic
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1.046
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0
|
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8.3
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1.00 lbs.
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CaraWheat
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France
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1.035
|
40
|
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4.2
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0.50 lbs.
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Chocolate Malt
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America
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1.029
|
350
|
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8.3
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1.00 lbs.
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Crystal 150L
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Great Britain
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1.033
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150
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8.3
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1.00 lbs.
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Flaked Oats
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America
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1.033
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2
|
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4.2
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0.50 lbs.
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Muntons DME - Dark
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England
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1.046
|
30
|
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6.3
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0.75 lbs.
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Milk Sugar
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Generic
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1.030
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0
|
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50.0
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6.00 lbs.
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Pale Malt(2-row)
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America
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1.036
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2
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Potential represented as SG per pound per gallon.
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Amount
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Name
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Form
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Alpha
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IBU
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Boil Time
|
|
1.00 oz.
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Fuggle
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Pellet
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5.00
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22.5
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60 min
|
|
1.00 oz.
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Fuggle
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Pellet
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5.00
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4.5
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10 min
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WYeast 1084 Irish Ale
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Profile:
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|
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Profile known for:
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|
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Calcium(Ca):
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0.0 ppm
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|
Magnesium(Mg):
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0.0 ppm
|
|
Sodium(Na):
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0.0 ppm
|
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Sulfate(SO4):
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0.0 ppm
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Chloride(Cl):
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0.0 ppm
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biCarbonate(HCO3):
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0.0 ppm
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pH:
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0.00
|
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Mash Type:
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Single Step
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|
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Grain Lbs:
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9.75
|
|
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Water Qts:
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9.75
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Before Additional Infusions
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|
Water Gal:
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2.44
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Before Additional Infusions
|
|
Qts Water Per Lbs Grain:
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1.00
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Before Additional Infusions
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|
Rest
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Temp
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Time
|
|
Saccharification Rest:
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154
|
60 Min
|
|
Mash-out Rest:
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0
|
0 Min
|
|
Sparge:
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0
|
0 Min
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Total Mash Volume Gal: 3.22 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Steep .5 lb of very coarsely ground toffee flavored coffee for 20 min after flameout.
12oz of lactose with 20 minutes to go
Melt 1 pound each of table sugar and dark DME for toffee caramel flavor, heat until desired color is achieved, and let cool. Reconstitute with brew water and add to boil.
There is no easy way to make the toffee caramel, it looks like a burning sponge in the pot, just keep stirring. Recipe can be found under Randy Mosher's Twelve Beers of Christmas.
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Generated with ProMash Brewing Software |