Surly Coffee Bender - Beer Recipe - Brewer's Friend

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Surly Coffee Bender

199 calories 21.3 g 12 oz
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Beer Stats
Method: All Grain
Style: American Brown Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.6 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Charlie Tritschler
Hop Utilization: 99%
Calories: 199 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)
Created: Friday July 10th 2020
1.060
1.016
5.8%
46.7
24.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.80 lb Rahr - Pale Ale7.8 lb Pale Ale 36.34 3.5 65.3%
2 lb Dingemans - Aromatic Malt2 lb Aromatic Malt 36.3 19 16.7%
9.60 oz Simpsons - Crystal Medium9.6 oz Crystal Medium 33 65.01 5%
9.60 oz Dingemans - Special B9.6 oz Special B 33.1 125 5%
5.60 oz Flaked Oats5.6 oz Flaked Oats 33 2.2 2.9%
5.60 oz Simpsons - Golden Naked Oats5.6 oz Golden Naked Oats 27 7 2.9%
4 oz Simpsons - Chocolate Malt4 oz Chocolate Malt 31.7 444 2.1%
191.20 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.70 oz Warrior0.7 oz Warrior Hops Pellet 16 Boil 60 min 42.93 41.2%
0.50 oz Glacier0.5 oz Glacier Hops Pellet 5.5 Whirlpool 0 min 2.06 29.4%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Whirlpool 0 min 1.69 29.4%
1.70 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Campden tablet / 48 Each Water Agt Mash 0 min.
0.50 tsp Wyeast - Yeast nutrient / 9 Tsp Fining Boil 10 min.
5 oz Coffee toddy Flavor Kegging 0 min.
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 209 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.2 psi       Temp: 38 °F       CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- 155 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.39 17.6  
Mash volume with grains 5.32 21.3  
Grain absorption losses -1.46 -5.9  
Remaining sparge water volume (equipment estimates 3.87 g | 15.5 qt) 4.3 17.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.02 0.1  
Pre boil volume (equipment estimates 6.56 g | 26.3 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume (equipment estimates 5.04 g | 20.2 qt) 5.6 22.4  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.56 g | 22.3 qt) 5 20  
Total: 8.69 34.8
Equipment Profile Used: System Default
 
Notes

Mash at 155 F (68°C) for 60 minutes. Lauter, sparge, and collect wort. Boil 60 minutes, adding hops as indicated. Cool to 67˚F. Ferment at 67°F (19°C) until specific gravity stabilizes at or near 1.018 SG

After fermentation cold crash if possible and then rack beer off yeast and onto coffee in a CO2-purged secondary vessel. Let beer sit on coffee for 48 hours, cold if possible, and then rack off the coffee and bottle or keg.

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  • Last Updated: 2020-07-11 00:09 UTC