Lagunitas Brewing Co.’s Cappuccino Stout clone
Lagunitas describes this beer as being “brewed with boatlaods of roasted coffee in each batch,” and “will leave you wondering whether you are coming or going.”
Lagunitas Brewing Co.’s Cappuccino Stout clone recipe
(5 gallons/19 L, all-grain)
OG = 1.080 FG = 1.014
IBU = 30 SRM = 45 ABV = 8.7%
Ingredients
11.6 lbs. (5.3 kg) 2-row pale malt
1.75 lbs. (0.8 kg) wheat malt
1.25 lbs. (0.57 kg) crystal malt (60 °L)
9.5 oz. (0.27 kg) chocolate malt
9.5 oz. (0.27 kg) Carafa® Special III malt
9.5 oz. (0.27 kg) corn sugar (60 min.)
7.4 AAU Horizon hops (60 min.) (0.67 oz./19 g at 11% alpha acids)
0.72 AAU Willamette hops (30 min.) (0.14 oz./4 g at 5% alpha acids)
2.15 AAU Cascade hops (30 min.) (0.36 oz./10 g at 6% alpha acids)
5 AAU Willamette hops (hop stand) (1 oz./28 g at 5% alpha acids)
6 AAU Cascade hops (hop stand) (1 oz./28 g of 6% alpha acids)
0.07 oz. (2 g) Willamette hops (dry hop)
0.1 oz. (3 g) Cascade hops (dry hop)
3 oz. (85 g) ground coffee (hop stand)
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale), or Safale US-05 yeast
3⁄4 cups (150 g) dextrose (if priming)
Step by Step
Mash at 150 °F (66 °C) for 45 minutes. Collect 6.5 gallons (24.6 L) of wort in your kettle. Boil 60 minutes, adding corn sugar at beginning of boil. Add hops according to the schedule, waiting on the hop stand additions.
After the boil is finished, remove from heat and cool the wort down to 180 °F (82 °C). Add the hop stand additions along with the ground coffee. Stir the wort into a whirlpool and let settle for 15 minutes. Chill the wort down 68 °F (21 °C), aerate, and pitch the yeast. Ferment at
70 °F (21 °C) for two weeks. Add the dry hops and let sit 3–4 days. If you want more coffee flavor, add some cold-brewed coffee to taste at this time. Bottle or keg as normal.
Extract with grains option:
Substitute the 2-row pale malt and wheat in the all-grain recipe with 6.6 lbs. (3 kg) pale liquid malt extract and 1 lb. (0.45 kg) wheat dried malt extract. Heat 7 qts. (6.6 L) of water to 166 °F (74 °C). Place crushed grains in a steeping bag and steep at 155 °F (68 °C) for 30 minutes. In a separate pot, heat 5.25 qts. (5 L) to 170 °F (77 °C). After done steeping, rinse grains with the 170 °F (77 °C) water and bring wort volume up to 3 gallons (11.4 L), then raise to a boil. Add dried malt extract and corn sugar and boil for 60 minutes, adding hops at times indicated in recipe and add liquid malt extract with 15 minutes left in boil. Follow the remaining portion of the all-grain recipe.
