Coffee / Chocolate Imperial Rye Stout - Beer Recipe - Brewer's Friend

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Coffee / Chocolate Imperial Rye Stout

278 calories 25.6 g 12 oz
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Beer Stats
Method: BIAB
Style: Oatmeal Stout
Boil Time: 90 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 15 gallons
Post Boil Size: 13 gallons
Pre Boil Gravity: 1.073 (recipe based estimate)
Post Boil Gravity: 1.084 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 278 calories (Per 12oz)
Carbs: 25.6 g (Per 12oz)
Created: Monday September 28th 2020
1.084
1.017
8.8%
27.9
36.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7,812.50 g German - Pale Ale7812.5 g Pale Ale 39 2.3 55.2%
2,128.12 g Dry Malt Extract - Light2128.12 g Dry Malt Extract - Light 42 4 15%
1,562.50 g Flaked Oats1562.5 g Flaked Oats 33 2.2 11%
937.50 g German - Rye937.5 g Rye 38 3.5 6.6%
625 g United Kingdom - Crystal 50L625 g Crystal 50L 34 50 4.4%
468.75 g United Kingdom - Chocolate468.75 g Chocolate 34 425 3.3%
312.50 g Belgian - Special B312.5 g Special B 34 115 2.2%
312.50 g United Kingdom - Roasted Barley312.5 g Roasted Barley 29 550 2.2%
14,159.37 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
33 g Columbus33 g Columbus Hops Pellet 15 Boil 70 min 27.92 100%
33 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Yeast Nutrient Other Boil 15 min.
1 each Whirlfloc Water Agt Boil 15 min.
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
3 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 268 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.65 Volumes
 
Target Water Profile
Edinburgh (Scottish Ale, Malty Ale)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 18 20 45 105 235
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 gal Infusion -- 154 °F 60 min
3 gal Sparge -- 172 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.29 gal (49.17 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.29 gal (1.17 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 20.32 gal (81.29 qt). Suggest reducing initial strike volume to 9.88 gal (39.51 qt) and adding 8.32 gal (33.29 qt) sparge/top-off. 18.2 72.8  
Strike water volume (equipment estimates 15.49 g | 62 qt) 18.2 72.8  
Mash volume with grains (equipment estimates 17.62 g | 70.5 qt) 20.32 81.3  
Grain absorption losses -3.32 -13.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.37 1.5  
Pre boil volume (equipment estimates 12.29 g | 49.2 qt) 15 60  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 10 g | 40 qt) 13 52  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 13 g | 52 qt) 10 40  
Total: 18.2 72.8
Equipment Profile Used: System Default
"Coffee / Chocolate Imperial Rye Stout" Oatmeal Stout beer recipe by Brewer #333254. BIAB, ABV 8.78%, IBU 27.92, SRM 36.07, Fermentables: (Pale Ale, Dry Malt Extract - Light, Flaked Oats, Rye, Crystal 50L, Chocolate, Special B, Roasted Barley) Hops: (Columbus) Other: (Yeast Nutrient, Whirlfloc)
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  • Last Updated: 2020-09-28 18:24 UTC