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Top O' The Morning All-Grain

This is an irish dry stout brewed with pure vermont maple syrup and Kona coffee

Brewer: Jonathan Riley Email: jonathandriley@hotmail.com
Beer: Top O' The Morning All-Grain Style: Irish Dry Stout
Type: All grain Size: 5 gallons
Color:
140 HCU (~44 SRM)
Bitterness: 42 IBU
OG: 1.074 FG: 1.010
Alcohol: 8.2% v/v (6.4% w/w)
Water: 1 tsp gypsum
Grain: 6 lb. American 2-row
1.25 lb. Wheat malt
2 lb. Belgian biscuit
1 lb. Dextrine malt (Cara-Pils)
8 oz. British crystal 70-80L
4 oz. American black patent
1 lb. British chocolate
12 oz. Rolled oats
Mash: 70% efficiency
Mash grains @ 155 for 1 hour. Fly sparge @ 170 to collect 6.5 gallons.
Boil: 90 minutes SG 1.057 6.5 gallons
26 oz. Maple syrup
1 tsp Irish moss @ 10 min. 25 oz. Pure Vermont Maple syrup @ 15 min.
6 oz. Kona coffee grounds @ 15 min.
Hops: 1 oz. Northern Brewer (8.5% AA, 60 min.)
1 oz. Mt. Hood (4.5% AA, 20 min.)
1 oz. Mt. Hood (4.5% AA, 10 min.)
Yeast: Nottingham dry yeast. 1 quart starter using 1 cup corn sugar.
Carbonation: 1.8 volumes Corn Sugar: 2.52 oz. for 5 gallons @ 68°F

Recipe posted 11/07/07.