Coffee Stout - Beer Recipe - Brewer's Friend

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Coffee Stout

206 calories 22.4 g 16 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jordan Nornhold
Hop Utilization: 99%
Calories: 206 calories (Per 16oz)
Carbs: 22.4 g (Per 16oz)
Created: Wednesday November 18th 2020
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Stout

OG: 1.060 FG: 1.014 ABV: 6.0% IBU: 40

1.062
1.017
5.9%
41.7
34.6
n/a
16.49
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb US - Pale 2-Row12 lb Pale 2-Row $ 1.22 / lb
$ 14.62 		37 1.8 88.9%
0.50 lb Briess - American - Black Malt0.5 lb American - Black Malt $ 1.82 / lb
$ 0.91 		28 500 3.7%
0.50 lb American - Chocolate0.5 lb American - Chocolate $ 1.92 / lb
$ 0.96 		29 350 3.7%
0.50 lb United Kingdom - Roasted Barley0.5 lb Roasted Barley 29 550 3.7%
13.50 lbs / $ 16.49
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Cascade (7 AA) / 3.3 Ounces1.5 oz Cascade (7 AA) / 3.3 Ounces Hops Leaf/Whole 7 Boil 60 min 33.04 60%
1 oz Yakima Chief Hops - German Hallertau (3.6 AA) / 1 Ounces1 oz Yakima Chief Hops - German Hallertau (3.6 AA) / 1 Ounces Hops Leaf/Whole 3.6 Boil 30 min 8.7 40%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 oz Coffee Flavor Secondary 4 days
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 111 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.06 20.3  
Mash volume with grains 6.14 24.6  
Grain absorption losses -1.69 -6.8  
Remaining sparge water volume (equipment estimates 3.97 g | 15.9 qt) 3.88 15.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.09 g | 28.4 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.94 35.8
Equipment Profile Used: System Default
 
Notes

Rise Up - French Roast Coffee Grounds

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  • Last Updated: 2021-01-04 10:03 UTC