Coffee Stout 2020 - Beer Recipe - Brewer's Friend

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Coffee Stout 2020

196 calories 21.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Spice, Herb, or Vegetable Beer
Boil Time: 60 min
Batch Size: 13.5 gallons (fermentor volume)
Pre Boil Size: 15 gallons
Post Boil Size: 13.5 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 196 calories (Per 12oz)
Carbs: 21.1 g (Per 12oz)
Created: Wednesday October 14th 2020
1.059
1.016
5.8%
24.5
41.2
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
24 lb Mecca Grade - Lamonta (American Pale)24 lb Lamonta (American Pale) 37 3 80%
2 lb Munich Dark 20L2 lb Munich Dark 20L 34 20 6.7%
1 lb Weyermann - Carafa III1 lb Carafa III 32 525 3.3%
1 lb American - Midnight Wheat Malt1 lb Midnight Wheat Malt 33 550 3.3%
1 lb Thomas Fawcett - Pale Chocolate Malt1 lb Pale Chocolate Malt 32.2 230 3.3%
0.50 lb German - Chocolate Wheat0.5 lb Chocolate Wheat 31 413 1.7%
0.50 lb United Kingdom - Extra Dark Crystal 160L0.5 lb Extra Dark Crystal 160L 33 160 1.7%
30 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Valley Hops - Chinook1 oz Chinook Hops Pellet 13.1 Boil 60 min 17.98 50%
1 oz Yakima Valley Hops - Chinook1 oz Chinook Hops Pellet 13.1 Boil 10 min 6.52 50%
2 oz / $ 0.00
 
Yeast
Lallemand - Verdant IPA
Amount:
2 Each
Cost:
Attenuation (custom):
71%
Flocculation:
High
Optimum Temp:
64 - 73 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 259 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
56 5 18 76 75 16
16.875 gal of RO water
mash pH = 5.35

8.4 g Gypsum
4.2 g CaCl2
2.5 g Epsom
1.7 g NaCl
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.87 gal Strike 160 °F 152 °F 60 min
Starting Mash Thickness: 2.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 15.08 gal (60.3 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 3.08 gal (12.3 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 19.28 gal (77.1 qt). Suggest reducing strike water volume to 9.6 gal (38.4 qt) and adding 7.28 gal (29.1 qt) sparge/top-off. 16.88 67.5  
Strike water volume at mash thickness of 2.25 qt/lb 16.88 67.5  
Mash volume with grains 19.28 77.1  
Grain absorption losses -3.75 -15  
Remaining sparge water volume (equipment estimates 2.2 g | 8.8 qt) 2.13 8.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 15.08 g | 60.3 qt) 15 60  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 13.5 54  
Going into fermentor 13.5 54  
Total: 19 76
Equipment Profile Used: System Default
 
Notes

Will split into two fermenters, one with Verdant and one with US-05.

Cold brew 1 lb and dry bean with 4 oz (for 1 day) per batch. Same beans.

21-Nov-2020:
~4 oz whole beans added to each fermenter at 58F.

Cold brew made with 16 oz coarse ground beans and 64 oz filtered water. Refrigerate for 16-18 hr and filter. Add to keg or bottling bucket.

Both batches finished at 1.016, and were packaged on 22-Nov-20.

Full keg of the double coffeed English strain and 7.5 bottles of same beer with vanilla (~2 beans per 5 gal rate) instead of cold brew.

28.5 bottles (22 oz) of the American yeast version.

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  • Last Updated: 2020-11-23 16:49 UTC