Quinoa Coffee Stout
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.
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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