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

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Coffee & Cream Stout

170 calories 24.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.53 gallons
Post Boil Size: 5.03 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 170 calories (Per 12oz)
Carbs: 24.3 g (Per 12oz)
Created: Saturday September 4th 2021
1.050
1.022
3.7%
9.1
21.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb Gambrinus - ESB Pale Malt6.5 lb ESB Pale Malt 36.8 3 70.3%
0.25 lb Honey Malt0.25 lb Honey Malt 37 25 2.7%
0.25 lb American - Wheat0.25 lb Wheat 38 1.8 2.7%
0.75 lb American - Caramel / Crystal 90L0.75 lb Caramel / Crystal 90L 33 90 8.1%
0.50 lb American - Roasted Barley0.5 lb Roasted Barley 33 300 5.4%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) 41 1 10.8%
9.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz East Kent Goldings0.25 oz East Kent Goldings Hops Leaf/Whole 5.5 Boil 60 min 5.26 33.3%
0.25 oz Fuggles0.25 oz Fuggles Hops Leaf/Whole 4 Boil 60 min 3.83 33.3%
0.25 oz Fuggles0.25 oz Fuggles Hops Leaf/Whole 4 Boil 0 min 33.3%
0.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 lb Kenya AA Coffee (Regular Grind) Flavor Primary 2 days
1 each Irish Moss Fining Boil 15 min.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Reverse osmosis water
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
3.09 gal Strike 164 °F 153 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 72 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.09 12.4  
Mash volume with grains 3.75 15  
Grain absorption losses -1.03 -4.1  
Remaining sparge water volume 4.64 18.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume 6.53 26.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.03 20.1  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.03 g | 20.1 qt) 5 20  
Total: 7.73 30.9
Equipment Profile Used: System Default
 
Notes

Special Instructions / Notes:
Grind coffee and add to primary fermenter 2 days before racking to secondary.

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  • Last Updated: 2021-09-04 05:57 UTC