Coffee Stout
239 calories
29.9 g
12 oz
Hops
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
1.50 oz |
Magnum1.5 oz Magnum Hops |
|
Pellet |
10.6 |
Boil
|
60 min |
27.45 |
42.9% |
2 oz |
Willamette2 oz Willamette Hops |
|
Pellet |
4.1 |
Boil
|
30 min |
10.88 |
57.1% |
3.50 oz
/ $ 0.00
|
Hops Summary
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
1.50 oz |
Magnum (Pellet) 1.4999999965689 oz Magnum (Pellet) Hops |
|
27.45 |
42.9% |
2 oz |
Willamette (Pellet) 1.9999999954251 oz Willamette (Pellet) Hops |
|
10.88 |
57.1% |
3.50 oz
/ $ 0.00
|
Target Water Profile
Balanced Profile
Quick Water Requirements
Water |
Gallons |
Quarts |
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 14.1 gal (56.41 qt). Suggest reducing initial water volume to 11.84 gal (47.37 qt) and adding 2.1 gal (8.41 qt) sparge/top-off.
|
|
|
WARNING: Mash tun capacity exceeded. Volume required: 12.74 gal (50.96 qt). Suggest reducing strike water volume to 9.76 gal (39.04 qt) and adding 0.74 gal (2.96 qt) sparge/top-off.
|
10.5 |
42
|
Strike water volume at mash thickness of 1.5 qt/lb
|
10.5 |
42
|
Mash volume with grains (equipment estimates 12.71 g | 50.8 qt)
|
12.74 |
51
|
Grain absorption losses
|
-3.5 |
-14
|
Remaining sparge water volume (equipment estimates 7.19 g | 28.8 qt)
|
7.22 |
28.9
|
Mash Lauter Tun losses
|
-0.25 |
-1
|
Pre boil volume (equipment estimates 13.94 g | 55.8 qt)
|
13.97 |
55.9
|
Volume increase from sugar/extract (late additions)
|
0.16 |
0.6
|
Boil off losses
|
-3 |
-12
|
Hops absorption losses (first wort, boil, aroma)
|
-0.13 |
-0.5
|
Post boil Volume
|
10.97 |
43.9
|
Top off amount
|
0.03 |
0.1
|
Going into fermentor
|
11 |
44
|
Total:
|
17.72
|
70.9
|
Equipment Profile Used: |
System Default |
"Coffee Stout" Dry Stout beer recipe by Josh Reed. All Grain, ABV 6.09%, IBU 38.33, SRM 47.19, Fermentables: (Pale 2-Row, Black Patent, Caramel / Crystal 80L, Pale Chocolate, Lactose (Milk Sugar)) Hops: (Magnum, Willamette)
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2021-03-04 13:02 UTC