Espresso Caramel Stout - Beer Recipe - Brewer's Friend

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Espresso Caramel Stout

220 calories 23.7 g 12 oz
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Beer Stats
Method: Extract
Style: American Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Post Boil Size: 2.5 gallons
Pre Boil Gravity: 1.082 (recipe based estimate)
Post Boil Gravity: 1.132 (recipe based estimate)
Efficiency: 30% (steeping grains only)
Source: Darrin DeFouw
Calories: 220 calories (Per 12oz)
Carbs: 23.7 g (Per 12oz)
Created: Sunday March 16th 2014
1.066
1.018
6.2%
19.9
39.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Liquid Malt Extract - Light6 lb Liquid Malt Extract - Light 35 4 55.8%
2 lb Liquid Malt Extract - Dark2 lb Liquid Malt Extract - Dark 35 30 18.6%
1 lb Candi Syrup - Belgian Candi Syrup - D-901 lb Belgian Candi Syrup - D-90 32 90 9.3%
9 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.50 lb United Kingdom - Chocolate0.5 lb Chocolate 34 425 4.7%
0.50 lb United Kingdom - Crystal 70L0.5 lb Crystal 70L 34 70 4.7%
0.50 lb United Kingdom - Brown0.5 lb Brown 32 65 4.7%
0.25 lb United Kingdom - Black Patent0.25 lb Black Patent 27 525 2.3%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Fuggles2 oz Fuggles Hops Pellet 3.5 Boil 60 min 19.91 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 oz Coffee - Ground coursely Flavor Primary 1 hr.
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 107 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 3.53 g | 14.1 qt) 3.45 13.8  
Mash volume with grains (equipment estimates 3.53 g | 14.1 qt) 3.59 14.4  
Grain absorption losses (steeping) -0.22 -0.9  
Volume increase from sugar/extract (early additions) 0.77 3.1  
Pre boil volume (equipment estimates 4.08 g | 16.3 qt) 4 16  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 2.5 10  
Top off amount 2.5 10  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 5.95 23.8
Equipment Profile Used: System Default
 
Notes

Directions:

  1. If using liquid yeast, make sure to remove it from the refrigerator 3 hr.’s before brewing (Wyeast – Smack Pak or White Labs)
  2. Heat 2.5 gallons of water to 150 degrees and steep grains for 30 minutes keeping water temp between 150 and 170 degrees
  3. Remove muslin bag and move the pot away from heat
  4. Add malt extract and stir well so it does not collect on the bottom of the pot
  5. Bring wort to a boil
  6. Add hops as soon as you have a rolling boil
  7. Boil for 60 min.
  8. At the end of the boil, add candi syrup and stir well
  9. Now add 4 oz. coarsely ground coffee and let steep for 20 minutes
  10. Cool wort to approx. 100 degrees
  11. Fill primary fermenter with 2 gallons cool water
  12. Pour cooled wort into fermenter through a strainer to remove coffee grounds
  13. Add more water as needed to bring total volume to 5 gallons
  14. Aerate the wort
  15. Take initial Starting Gravity reading and record the value
  16. Ensure the temperature of the wort is 75 degrees or lower
  17. Pitch yeast, seal bucket and place fermentation lock

    • I moved to secondary fermentation at the end of the 9th day but this is optional.

    • I bottled on day 15.

    • My O.G. was 1.066 and my Final Gravity was 1.016, giving me an approx. ABV of 6.87%

      2017

      Brew day - 10/29

      OG - 1.067 (68°)
      Moved to secondary: 11/10
      Gravity: 1.019
      Bottled - 11/25
      Final Gravity: 1.019
      ABV: 6.3%
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  • Last Updated: 2020-08-03 11:36 UTC