Notes
Adapted from https://www.homebrewersassociation.org/homebrew-recipe/liquid-breakfast-maple-stout/
Also calls for:
1 lb. (454 g) lactose @ 10 min
4 oz. (118 mL) natural maple flavor, added at packaging
6 oz. (177 mL) vodka
Use the indicated water profile for all 16 gal. (60.6 L) of brewing water (to treat 16 gal. reverse osmosis water, use 6 g gypsum, 2 g table salt, and 10 g calcium chloride). Mash 60 minutes at 156°F (68.9°C), targeting a mash pH of 5.2. Boil 60 minutes, adding hops, lactose, and Whirlfloc as indicated. Chill to 65°F (18.3°C), pitch yeast, and ferment to completion.
One to two days before packaging beer, prepare coffee. Grind whole coffee beans using a coarse grind setting and add to a large French press. Add 6 oz. (177 mL) vodka and stir to sanitize. Heat 6 cups (1.4 L) reverse osmosis water to 165°F (73.9°C) and add to French press. Refrigerate 1–2 days.
Add coffee and maple flavor at packaging.
Fermentables
| Amount |
Fermentable |
Use |
% |
| 9.00 lb |
Pale Ale Dry Malt Extract (US) |
Boil |
44.67% |
| 2.50 lb |
Chocolate (US) |
Mash |
12.41% |
| 2.00 lb |
Bonlander Munich 10L (US) |
Mash |
9.93% |
| 1.75 lb |
Roasted Barley (US) |
Mash |
8.68% |
| 1.50 lb |
Carafa II (DE) |
Mash |
7.44% |
| 1.00 lb |
Victory (US) |
Mash |
4.96% |
| 1.00 lb |
Vienna (US) |
Mash |
4.96% |
| 1.00 lb |
Flaked Oat (US) |
Mash |
4.96% |
| 0.40 lb |
Acidulated (DE) |
Mash |
1.99% |
Hops
| Amount |
Hop |
Use |
Time |
AA |
IBU |
| 2.00 oz |
Glacier - Pellet |
Boil |
60 Minute(s) |
5.5% |
13.09 |
| 1.00 oz |
Willamette - Pellet |
Boil |
5 Minute(s) |
5.0% |
1.19 |
Yeast
| Name |
Attenuation |
| White Labs WLP007 Dry English Ale Liquid Yeast |
70% - 80% |
Other
| Name |
Amount |
Use |
Time |
| Coffee |
16.00 tbsp |
Keg |
0 Minute(s) |
| Whirlfloc Tablet |
2.00 each |
Boil |
10 Minute(s) |
Mash Schedule
| Temperature |
Time |
| 156 F |
60 Minutes |
Fermentation Schedule
| Temperature |
Time |
| 68 F |
14 Day(s) |
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