Un genio, due compari, un pollo - Beer Recipe - Brewer's Friend

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Un genio, due compari, un pollo

161 calories 14.6 g 330 ml
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Beer Stats
Method: BIAB
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 16 liters
Post Boil Size: 12 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 59% (brew house)
Source: Tomo
Calories: 161 calories (Per 330ml)
Carbs: 14.6 g (Per 330ml)
Created: Friday February 19th 2021
1.053
1.010
5.6%
28.0
43.1
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.24 kg United Kingdom - Maris Otter Pale2.24 kg Maris Otter Pale 38 3.75 65.2%
0.36 kg Flaked Oats0.36 kg Flaked Oats 33 2.2 10.5%
0.29 kg Bestmalz - BEST Chocolate0.29 kg BEST Chocolate 34.5 337.82 8.4%
0.31 kg Weyermann - Special W0.31 kg Special W 33.6 115 9%
0.12 kg German - Carafa II0.12 kg Carafa II 32 425 3.5%
115 g Lactose (Milk Sugar)115 g Lactose (Milk Sugar) 41 1 3.3%
3.44 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Cascade15 g Cascade Hops Leaf/Whole 7 Boil 60 min 22.13 71.4%
6 g Cascade6 g Cascade Hops Pellet 7 Boil 20 min 5.9 28.6%
21 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
60 g Cocoa Nibs Flavor Secondary 3 days
315.60 g Coffee Flavor Secondary 3 days
2.40 tsp Vanilla extract Flavor Secondary 3 days
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1.20 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Medium
Optimum Temp:
20 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 55 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 65.5 g       Temp: 20 °C       CO2 Level: 2.5 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 L Infusion 67 °C 67 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 21.9 L) 20.1
Mash volume with grains (equipment estimates 24.1 L) 22.3
Grain absorption losses -3.3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 17.8 L) 16
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 12
Volume into fermentor 12
Total: 20.1  
Equipment Profile Used: System Default
 
Notes

Cocoa Nibs soaked in Wodka.

Coffee Ratio is:
263g Water
25g Coffee
(Cold brewed over night for 12 hours in the fridge)

Last Updated and Sharing
 
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  • Last Updated: 2024-06-05 12:55 UTC