Coffee Stout- 15gal (charles maxi) - Beer Recipe - Brewer's Friend

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Coffee Stout- 15gal (charles maxi)

218 calories 21.4 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 15 gallons (fermentor volume)
Pre Boil Size: 17.5 gallons
Post Boil Size: 7 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.140 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Keith
Calories: 218 calories (Per 12oz)
Carbs: 21.4 g (Per 12oz)
Created: Wednesday November 11th 2020
1.066
1.015
6.7%
19.4
44.6
4.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
30 lb American - Pale 2-Row - Toasted30 lb Pale 2-Row - Toasted 33 30 76.2%
4.50 lb Weyermann - Munich Type II4.5 lb Munich Type II 37 10 11.4%
15 oz United Kingdom - Crystal 45L15 oz Crystal 45L 34 45 2.4%
15 oz American - Caramel / Crystal 120L15 oz Caramel / Crystal 120L 33 120 2.4%
12 oz American - Roasted Barley12 oz Roasted Barley 33 300 1.9%
12 oz American - Chocolate12 oz Chocolate 29 350 1.9%
12 oz American - Black Barley12 oz Black Barley 27 530 1.9%
12 oz Simpsons - Brown Malt12 oz Brown Malt 32 187.93 1.9%
630 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Magnum0.75 oz Magnum Hops Pellet 15 Boil 60 min 13.49 14.3%
1.50 oz Crystal1.5 oz Crystal Hops Pellet 4.3 Boil 30 min 5.94 28.6%
3 oz Crystal3 oz Crystal Hops Pellet 4.3 Aroma 0 min 57.1%
5.25 oz / $ 0.00
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
3 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 321 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
HEB SPRING WATER
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15.8 gal Strike 163 °F 152 °F 60 min
10.7 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.6 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 18.9 gal (75.6 qt). Suggest reducing strike water volume to 8.85 gal (35.4 qt) and adding 6.9 gal (27.6 qt) sparge/top-off. 15.75 63  
Strike water volume at mash thickness of 1.6 qt/lb 15.75 63  
Mash volume with grains (equipment estimates 10.9 g | 43.6 qt) 18.9 75.6  
Grain absorption losses -4.92 -19.7  
Remaining sparge water volume 6.92 27.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.7 g | 34.8 qt) 17.5 70  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.2 -0.8  
Post boil Volume 7 28  
Top off amount 8 32  
Going into fermentor 15 60  
Total: 22.67 90.7
Equipment Profile Used: System Default
 
Notes

2.0 oz (57 g) coarse ground coffee (steep 2 minutes at knockout or add toddy* [see below] to secondary)

Place ground coffee into the doubled muslin sack or pantyhose inside jar, then stretch around the outside of the jar.
Fill with 1.5 cups (354 mL) cold water and put lid on tightly.
Leave in the refrigerator for 24 hours. After 24 hours, open lid and lift out sack of coffee.
Pour out the remaining coffee toddy, leaving behind the dregs (last coffee bean bits) behind.
Add to secondary before transferring from your primary.
If you only have a primary, put the toddy in before bottling, or if you keg, the Cornelius keg upon transfer.
Important note: The ideal ratio of coffee to water is 1.0 oz (28 g) coffee to 8.0 fluid oz (237 ml) water.

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  • Last Updated: 2020-11-11 20:25 UTC