Optic Collusion, Pale Coffee Stout - Beer Recipe - Brewer's Friend

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Optic Collusion, Pale Coffee Stout

223 calories 29.1 g 12 oz
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Beer Stats
Method: BIAB
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.13 gallons
Post Boil Size: 6.01 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 69% (brew house)
Calories: 223 calories (Per 12oz)
Carbs: 29.1 g (Per 12oz)
Created: Tuesday November 24th 2020
1.066
1.025
5.4%
43.5
9.9
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Viking - Pale Ale Malt10 lb Pale Ale Malt 37 2.5 69%
2 lb Briess - Blonde RoastOat Malt2 lb Blonde RoastOat Malt 34.5 6 13.8%
1 lb Briess - Caramel Malt - 20L1 lb Caramel Malt - 20L 35 20 6.9%
0.50 lb Great Western - White Wheat0.5 lb White Wheat 37 3.5 3.4%
0.50 lb Weyermann - Melanoidin0.5 lb Melanoidin 34.5 27 3.4%
0.50 lb Briess - Victory Malt0.5 lb Victory Malt 34.5 28 3.4%
14.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Bravo1 oz Bravo Hops Pellet 12.4 Boil 60 min 40.7 50%
1 oz Crystal1 oz Crystal Hops Pellet 4.3 Boil 5 min 2.81 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 1 hr.
4 g Baking Soda Water Agt Mash 1 hr.
7 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 118 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21 qt Infusion -- 144 °F 20 min
Temperature -- 158 °F 40 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.14 g | 36.6 qt) 9.19 36.8  
Mash volume with grains (equipment estimates 10.3 g | 41.2 qt) 10.35 41.4  
Grain absorption losses -1.81 -7.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7.13 28.5  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.01 24  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 6.01 g | 24 qt) 5.5 22  
Total: 9.19 36.8
Equipment Profile Used: System Default
 
Notes

I was hoping that if you closed your eyes you would actually think you were having a stout. Not sure it quite got there, but there is enough caramel richness that you might think it was a Scottish Export? The coffee is a nice undertone, but does not scream COFFEE in your face.
I cold-brewed some Peet's Baridi Blend coffee for 24 hrs with one vanilla bean and added 2 cups of it at flameout.
My actual numbers were OG1.065, FG 1.022, so 5.5%ABV. I targeted a "balanced" water profile.
It's very tasty, happy with how it turned out.

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  • Last Updated: 2021-01-31 17:29 UTC