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» 2006 LACF - First Runnerup - Patrick Rue - Irish Coffee Stout
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| 2006 LACF - First Runnerup - Patrick Rue - Irish Coffee Stout |
|
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| Style: |
|
Irish Extra Stout |
| Brewed by: |
|
Patrick Rue |
| Batch Size: |
|
10.0 Gallons |
| Boil Time: |
|
90 Minutes |
| Estimated OG |
|
1.068 |
| Actual FG |
|
1.016 |
| Est. IBU |
|
34.8 IBUs |
| Efficency |
|
77% |
| Est. Color |
|
35.7 SRM |
| Recipe Index |
Promash File |
 |
| Grains, Extracts, Sugars |
| Malt Name |
Maltser |
Amount |
Percentage |
| Marris Otter |
Crisp (Gleneagles) |
19.0 lbs |
80.0% |
| Crystal 120°L |
Great Western |
1.0 lbs |
4.2% |
| Chocolate Malt |
Great Western |
1.0 lbs |
4.2% |
| Flaked Oats |
|
1.0 lbs |
4.2% |
| Coffee Malt |
Franco Belges |
1.0 lbs |
4.2% |
| Roasted Barley |
Great Western |
0.75 lbs |
3.2% |
|
 |
| Hops |
| Name |
Form |
Alpha |
Amount |
Time |
| Mt Hood |
Pellet |
4.0% |
2.0 oz |
60 |
| Chinook |
Pellet |
10.0% |
2.00 oz |
45 |
|
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| Yeast |
| Man. |
Code |
Name |
Type |
Amount (Starter) |
| White Labs |
WLP001 |
California Ale |
Ale |
1 Liter |
|
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| Mash Schedule |
| Step |
Rest Temp |
Rest Time |
Heat |
Water |
| Sac Rest |
158°F |
45 minutes |
Infusion |
29.6QT @ 170°F |
| Mashout |
168°F |
10 minutes |
Infusion |
11.8QT @ 196°F |
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| Extras |
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| Notes |
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