Surly Coffee Bender - Beer Recipe - Brewer's Friend

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Surly Coffee Bender

200 calories 22.8 g 12 oz
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Beer Stats
Method: All Grain
Style: American Brown Ale
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13.86 gallons
Post Boil Size: 11.61 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 85% (brew house)
Calories: 200 calories (Per 12oz)
Carbs: 22.8 g (Per 12oz)
Created: Monday August 10th 2020
1.060
1.018
5.5%
35.2
31.5
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb US - Pale 2-Row10 lb Pale 2-Row 37 1.8 45.5%
5 lb Dingemans - Aromatic Malt5 lb Aromatic Malt 36.3 19 22.7%
2 lb Dingemans - Special B2 lb Special B 33.1 125 9.1%
1 lb American - Chocolate1 lb Chocolate 29 350 4.5%
1 lb United Kingdom - Coffee Malt1 lb Coffee Malt 36 150 4.5%
1 lb Simpsons - Crystal Medium1 lb Crystal Medium 33 65.01 4.5%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 4.5%
1 lb Simpsons - Golden Naked Oats1 lb Golden Naked Oats 27 7 4.5%
22 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Warrior1 oz Warrior Hops Pellet 17.6 Boil 60 min 30.35 33.3%
1 oz Willamette1 oz Willamette Hops Pellet 7.1 Boil 5 min 2.44 33.3%
1 oz Willamette1 oz Willamette Hops Pellet 7.1 Boil 5 min 2.44 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 oz Coarse Ground Coffee (Full City Roast) Other Secondary 2 days
10 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Epsom Salt Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
7 ml Lactic acid Water Agt Sparge 0 min.
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
2 Each
Cost:
Attenuation (custom):
71%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 460 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 5 27 60 50 104
Mash Salts: 1g CaSO4, 4g CaCl2, 2g MgSO4 in 8 gallons of tap.
Sparge Salts: 3g CaSO4, 6g CaCl2, 3g MgSO4 in 14 gallons of tap.

GX1VY0N
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 gal Infusion 155 °F 155 °F 60 min
14 gal Fly Sparge 170 °F 179 °F 90 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 80 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.61 gal (50.45 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.61 gal (2.45 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 8.25 33  
Mash volume with grains 10.01 40  
Grain absorption losses -2.75 -11  
Remaining sparge water volume (equipment estimates 7.36 g | 29.5 qt) 8.61 34.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.61 g | 50.5 qt) 13.86 55.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 11 g | 44 qt) 11.61 46.4  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 11.61 g | 46.4 qt) 11 44  
Total: 16.86 67.4
Equipment Profile Used: System Default
 
Notes

Substituted WLP007 with S-04; Glacier with Willamette hops.

Cool/ferment 67 degrees until specific gravity stabilizes at or near 1.018.

After fermentation, rack beer off yeast and onto coffee (Guatemalan) in a CO2 purged keg with coffee (5oz per keg) hanging from bottom of keg lid in a hop cylinder. Purge head space, cold crash and let beer sit on Coffee for 48 hours. Remove hop cylinder with coffee, purge headspace again and force carbonate.

Can substitute WLP007 with S-04 in summer if need be.

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  • Last Updated: 2021-08-14 11:10 UTC