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Gnaughty Gnome English Coffee Stout
Brewed: 11/09/2014 Kegged: 11/23/2014
 I've been thinking about making a coffee stout for about a year when a house guest told me that she really loved them. I'm not sure I would say it is a style I "love", but you know I am all about diversity, and part of the fun of being a home-brewer is that I can craft a beer style into just about anything I want.
My local home-brew shop has a wonderful selection of malts. I have several pictures on my phone of the malts they have so that when designing beers I can remind myself what I have access to. One of the pictures I have is of four English malts.
To be honest, when I think of "coffee stouts", I'm not real keen on adding coffee to the brew. I'm just not sure I know how to pull that off. When I think of designing a coffee stout, I would rather work with grain malts that (theoretically) taste like coffee. So, I knew I had a picture on my phone of the English Coffee Malt. When I took a look at the picture, I thought to myself, "Self, I think these four malts can make up an awesome combination of specialty malts to add to a beer.
So, I talked to my Gnome friend, Gnaughty, and together we decided to go ahead and attempt to brew a beer centered around those four malts. This might be a beer we have to experiment a bit with to get to exactly where we want it, but if nothing else, we will have fun trying.
| Gnaughty Gnome English Coffee Stout --- Batch 1
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| Style |
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Dry Stout |
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Batch Size |
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5.50 gal |
| Type |
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All Grain |
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Boil Size |
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7.76 gal |
| Brewhouse Efficiency |
|
75.00 |
|
Boil Time |
|
90 minutes |
Recipe Characteristics
| Recipe Gravity |
|
1.044 SG |
|
Estimated FG |
|
1.008 SG |
| Recipe Bitterness |
|
27.4 IBUs (Rager) |
|
Alcohol by Volume |
|
4.7 % |
| BU : GU |
|
0.619 |
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| Recipe Color |
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30.6 SRM |
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|
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| Measured OG: |
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1.046 |
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Measured FG: |
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1.012 |
| ADF: |
|
74 |
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Measured ABV: |
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4.5 |
Ingredients
Ingredients
| Amt |
Name |
Type |
# |
%/IBU |
| 5 lbs 12.0 oz |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
1 |
64.8 % |
| 1 lbs 12.0 oz |
Brown Malt (Crisp) (65.0 SRM) |
Grain |
2 |
19.7 % |
| 10.0 oz |
Coffee Malt (Simpsons) (150.0 SRM) |
Grain |
3 |
7.0 % |
| 6.0 oz |
Pale Chocolate Malt (200.0 SRM) |
Grain |
4 |
4.2 % |
| 4.0 oz |
Midnight Wheat Malt (550.0 SRM) |
Grain |
5 |
2.8 % |
| 2.0 oz |
Chocolate (Crisp) (630.0 SRM) |
Grain |
6 |
1.4 % |
| 0.375 oz |
Columbus (Tomahawk) [17.00 %] - First Wort 90.0 min |
Hop |
7 |
27.4 IBUs |
| 1.0 pkg |
Nottingham (Danstar #-) [23.66 ml] |
Yeast |
8 |
- |
Mash Profile
Mash Steps
| Name |
Description |
Step Temperature |
Step Time |
| Mash In |
Add 11.09 qt of water at 159.1 F |
148.0 F |
75 min |
Batch sparge with 2 steps
(2.17gal, 3.88gal) of 168.0 F water
Recipe Notes
Add 6g of CaCO3
into the strike water to help smooth out the dark malt flavor.
From Denver
Water, this puts the water profile
at:
Ca=102,Mg=8,Na=21,SO4=51,Cl=23,HCO3=210
Brewing Record
| Brew Date: |
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Strike Temp: |
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| Mash Temps: |
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| Pre-boil OG |
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(1.036 SG) |
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Pre-boil Vol |
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(7.76 gal) |
| Actual Mash Efficiency |
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Pitch Temp |
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| Fermentation |
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| Day 1: |
| Day ... |
| Day ... |
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