Quinoa Coffee Stout

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Hop Oil Information and Taste Metrics

 

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Recipe Specifics:

Type: All Grain
SRM: 39.1
IBUS: 25.8
Batch Size: 1.5 gal
Boil Time: 60 min
Final Bottling Vol: 1
Efficiency: 49.00 %

Water Profile:

Laurel, MD Water with Adjustments:

Unfortunately, I don’t have notes on what adjustments I made to this batch.

Actual Water Mineral Numbers Unknown

Final Numbers:

Original Gravity: 1.062
Final Gravity: 1.022
ABV: 5.3%
Keg or Bottle: Bottle
Oxygen: Shook

Mash/Grain Profile:

Mash at 150.0 F for 75 minutes

Amt Name Type # %/IBU
1 lbs 12.3 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 68.7 %
5.8 oz Oats, Flaked (1.0 SRM) Grain 2 14.2 %
3.3 oz Caramel/Crystal Malt – 80L (80.0 SRM) Grain 3 8.1 %
1.2 oz Black (Patent) Malt (500.0 SRM) Grain 4 3.0 %
1.2 oz Chocolate Malt (450.0 SRM) Grain 5 3.0 %
1.2 oz Roasted Barley (300.0 SRM) Grain 6 3.0 %

Boil Ingredients:

Amt Name Type # %/IBU
2.93 g Chinook [13.00 %] – Boil 60.0 min Hop 7 32.9 IBUs
1.96 g Nugget [13.00 %] – Boil 30.0 min Hop 8 11.2 IBUs

Fermentation:

Starter: Yes, 1.0 liter

Yeast: WLP001 California Ale

Temperature: Fermented at 67 degrees (+-2) for 5 days then bumped to 70 for 3 days then back down to 68 degrees and lowered to 63 over 3 days

Misc. Ingredients:

Added 14 grams of whole coffee beans for 2 days prior to bottling.

Notes:

I used flaked quinoa, no cereal mash.

FlakeBox

Actual original gravity was 1.062, I was shooting for 1.088 (49% efficiency). I’m not sure if if the BeerSmith water calculations were or if I really get that efficiency when mashing in the pot.

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