Stone Hammer Imperial Coffee Stout - Beer Recipe - Brewer's Friend

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Stone Hammer Imperial Coffee Stout

341 calories 35.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.095 (recipe based estimate)
Post Boil Gravity: 1.102 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Brandon
Calories: 341 calories (Per 12oz)
Carbs: 35.2 g (Per 12oz)
Created: Wednesday October 20th 2021
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OG: 1.092 FG: 1.029 ABV: 8.3% IBU: 48

1.102
1.026
10.0%
43.1
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Viking - Pale Ale Malt10 lb Pale Ale Malt 37 2.5 44.4%
5 lb Great Western - White Wheat5 lb White Wheat 37 3.5 22.2%
1.50 lb Flaked Oats1.5 lb Flaked Oats 33 2.2 6.7%
1 lb Dingemans - Special B1 lb Special B 33.1 125 4.4%
1 lb Dingemans - Cara 45 1 lb Cara 45 34.5 47 4.4%
1 lb Bairds - Chocolate Malt1 lb Chocolate Malt 31 500 4.4%
1 lb Weyermann - Carafa Special Type II1 lb Carafa Special Type II 29.9 425 4.4%
1 lb Bairds - Roasted Barley1 lb Roasted Barley 33 600 4.4%
1 lb Briess - Pale Ale Malt 2-Row1 lb Pale Ale Malt 2-Row 36.8 3.5 4.4%
22.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Northern Brewer1.5 oz Northern Brewer Hops Pellet 7.8 Boil 45 min 24.79 50%
1 oz Northern Brewer1 oz Northern Brewer Hops Pellet 7.8 Boil 30 min 13.84 33.3%
0.50 oz Northern Brewer0.5 oz Northern Brewer Hops Pellet 7.8 Boil 15 min 4.47 16.7%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 oz Coffee Beans Flavor Boil 10 min.
3 oz Coffee Beans Flavor Primary 3 days
8 oz Maltodextrin Water Agt Boil 10 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 176 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
Not used in original brewing of this batch. Will attempt this water profile with Bourbon Stone Hammer RIS (aka: Dreadnought)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.5 gal Strike 170 °F 158.5 °F 60 min
2.5 gal Sparge 165 °F 154 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 8.44 33.8  
Mash volume with grains 10.24 41  
Grain absorption losses -2.81 -11.3  
Remaining sparge water volume (equipment estimates 1.74 g | 7 qt) 1.63 6.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.5 26  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.5 g | 26 qt) 5.5 22  
Total: 10.06 40.3
Equipment Profile Used: System Default
 
Notes

4 oz of Stone Hammer Coffee Beans in boil

3 oz in mesh bag at 3 days before kegging at 7-10 days (sample and adjust)

OG 1.080- Low efficiency due to smaller mash tun. Had problems with stuck mash and compacted grain bed.

Anticipated ABV range 7.5-9.2 %

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  • Last Updated: 2023-08-01 20:31 UTC