Irish Cream Coffee Stout - Beer Recipe - Brewer's Friend

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Irish Cream Coffee Stout

147 calories 12.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 75 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 12 gallons
Post Boil Size: 10.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 57% (brew house)
Source: Wharf Works
Calories: 147 calories (Per 12oz)
Carbs: 12.9 g (Per 12oz)
Created: Monday March 22nd 2021
1.045
1.008
4.9%
14.1
30.0
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20 lb Viking - Pale Ale Malt20 lb Pale Ale Malt 37 2.5 79.7%
1 lb Viking - Roasted Barley1 lb Roasted Barley 32.7 340 4%
1 lb American - Chocolate1 lb Chocolate 29 350 4%
1.10 lb Rolled Oats1.1 lb Rolled Oats 33 2.2 4.4%
1 lb American - Midnight Wheat Malt1 lb Midnight Wheat Malt 33 550 4%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose 42 0.5 4%
25.10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz Barth-Haas - Hallertauer Taurus2.5 oz Hallertauer Taurus Hops Pellet 17.1 Mash at 155 °F 60 min 14.13 100%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
16 oz CACAO NIBS Water Agt Mash 1 hr.
125 ml Coffee Water Agt Mash 0 min.
1 lb lactose Water Agt Boil 15 min.
5 oz whiskey Water Agt Secondary 0 min.
 
Yeast
Mangrove Jack - Kveik Yeast
Amount:
2 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
68 - 104 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 178 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Treated, Lake Major
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
12 0 11 8 25 19
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Strike 152 °F 152 °F 60 min
6 gal Batch Sparge -- 160 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 155 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.38 gal (49.5 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.38 gal (1.5 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 9.04 36.2  
Mash volume with grains (equipment estimates 9.37 g | 37.5 qt) 10.87 43.5  
Grain absorption losses -3.01 -12.1  
Hops absorption losses (mash) -0.09 -0.4  
Remaining sparge water volume (equipment estimates 6.62 g | 26.5 qt) 6.24 25  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 12.38 g | 49.5 qt) 12 48  
Boil off losses -1.88 -7.5  
Post boil Volume 10.5 42  
Top off amount 1.5 6  
Going into fermentor 12 48  
Total: 15.28 61.1
Equipment Profile Used: System Default
"Irish Cream Coffee Stout" Irish Stout beer recipe by Wharf Works. All Grain, ABV 4.87%, IBU 14.13, SRM 29.95, Fermentables: (Pale Ale Malt, Roasted Barley, Chocolate, Rolled Oats, Midnight Wheat Malt, Corn Sugar - Dextrose) Hops: (Hallertauer Taurus) Other: (CACAO NIBS, Coffee, lactose, whiskey)
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  • Last Updated: 2021-07-12 20:39 UTC