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55. Lagunitas Cappuccino Stout clone

4,6kg Pale malt
800g Dark wheat malt (15 EBC)
590g Crystal malt (135 EBC)
300g CARAFA dehusked (type II) (1200 EBC)
100g Black malt (1200 EBC)
360g corn sugar

Mash at 68°C for 60 minutes. Mash pH adjusted with 2ml lactic acid (pH 5.2). Sparge water adjusted with 6ml lactic acid.

Hops:
40g Horizon 12.2% for 60 min
5g Styrian Golding 5.0% for 30 min
15g Cascade 4.0% for 30 min
28g Styrian Golding 5.0% for 0 min.
28g Cascade 4.0% for 0 min.
5g Styrian Goldings dry hop
5g Cascade dry hop

Fermentation:
21L
White Labs WLP001 California Ale

February 5: racked and added 90g brewed coffee
February 11: dry hopped
February 19: bottled with 100g dextrose

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