Coffee & Chicory Stout

Batch Size: 5.5 gal

Boil Size: ~3 gal

IBU: 24.58+

Boil Time: 80 minutes total

OG: 1.070

FG: 1.018

ABV: 7.13%

SRM: 37.22



'''Malts, Grains, and Fermentables: '''

4 lbs Pale Malt Syrup (LME)

4 lbs Dark Liquid Extract (LME)

2 lbs Amber Dry Extract (DME)

4.0 oz Roast Barley (steeping grains)

8.0 oz Chocolate malt (steeping grains)

4.0 oz Black malt (steeping grains)

<p class="MsoNormal">12 oz. 90L Crystal Malt (steeping grains)

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<p class="MsoNormal">'''Hops (pellet): '''

<p class="MsoNormal">1 oz. Magnum (14.5% aa) – 0.5 oz at 60 mins, 0.5 oz at 20 mins

<p class="MsoNormal">1 oz Goldings (5 % aa) – 1 oz at 15 mins

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<p class="MsoNormal">'''Extra Ingredients: '''

<p class="MsoNormal">Coffee and Chicory from NOLA (cold brewed and added to the primary when racking)

<p class="MsoNormal">Vanilla beans (3) - added in the last 10 minutes of the boil

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<p class="MsoNormal">'''Yeast: '''

<p class="MsoNormal"><span style="font-size:11.0pt;line-height:115%;font-family:"Calibri","sans-serif"; mso-ascii-theme-font:minor-latin;mso-fareast-font-family:Calibri;mso-fareast-theme-font: minor-latin;mso-hansi-theme-font:minor-latin;mso-bidi-font-family:"TimesNewRoman"; mso-bidi-theme-font:minor-bidi;mso-ansi-language:EN-US;mso-fareast-language: EN-US;mso-bidi-language:AR-SA">British Ale Yeast (Wyeast 1098)

<p class="MsoNormal">