Old West Stout - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Old West Stout

195 calories 24.1 g 12 oz
brewer logo
Beer Stats
Method: BIAB
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 60% (brew house)
Source: PrimedMeridian
Calories: 195 calories (Per 12oz)
Carbs: 24.1 g (Per 12oz)
Created: Saturday May 9th 2015
1.058
1.020
4.9%
35.3
30.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb United Kingdom - Golden Promise6 lb Golden Promise 37 3 59.3%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 9.9%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 9.9%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 4.9%
0.50 lb American - Smoked Malt0.5 lb Smoked Malt 37 5 4.9%
0.50 lb Franco Belges Kiln Coffee Malt0.5 lb Franco Belges Kiln Coffee Malt 30 160 4.9%
0.50 lb Molasses0.5 lb Molasses - (late boil kettle addition) 36 80 4.9%
2 oz Brown Sugar2 oz Brown Sugar 45 15 1.2%
10.12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Brewer's Gold1 oz Brewer's Gold Hops Pellet 9 First Wort 0 min 27.7 50%
1 oz First Gold1 oz First Gold Hops Pellet 7.5 Boil 5 min 7.6 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
16 oz Ice cold brew chicory coffee Flavor Bottling --
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 108 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Molasses       Amount: 1 cup      
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Infusion -- 156 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 6.85 g | 27.4 qt) 6.32 25.3  
Mash volume with grains (equipment estimates 7.57 g | 30.3 qt) 7.04 28.2  
Grain absorption losses -1.13 -4.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.05 0.2  
Pre boil volume (equipment estimates 5.53 g | 22.1 qt) 5 20  
Volume increase from sugar/extract (late additions) 0.04 0.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 4 16  
Volume into fermentor 4 16  
Total: 6.32 25.3
Equipment Profile Used: System Default
 
Notes

While getting strike water to temp, place oats on baking sheet and sprinkle brown sugar over top. Toast oats in 300 degree oven for 30 minutes, or until they start to smell like oatmeal cookies. Add to grain bag with other malts and begin.

Make the Ice cold brew chicory coffee 3-4 days into fermentation: get a water bottle or mason jar with ounces markings. Put in enough ice to hit the 20oz mark. Add 75g or 3/4 cup of chicory coffee grounds (cafe du Monde is ideal) on top of ice. Add in enough filtered water to hit the 16oz mark. Put lid on, shake it up, and set in the fridge. Shake it up every time you think about it or happen to open the fridge. A couple times a day is fine. It will be ready in 12-24 hours, but the flavor is best after 3 days. Filter out grounds before adding to bottling bucket.

This is a thick, slick, chewy, roasty, toasty, smoky coffee stout. Mashing high brings a nice sweetness to balance the smoke and roast. Molasses in the boil and priming with it brings it all together, and the end result makes you think of a group of cowboys enjoying a beer around the campfire.

Last Updated and Sharing
 
1,099
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2015-05-11 02:21 UTC