Cuban Coffee Stout - Beer Recipe - Brewer's Friend

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Cuban Coffee Stout

235 calories 23.7 g 12 oz
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Beer Stats
Method: Extract
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.078 (recipe based estimate)
Post Boil Gravity: 1.078 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 235 calories (Per 12oz)
Carbs: 23.7 g (Per 12oz)
Created: Tuesday February 1st 2022
1.071
1.017
7.1%
22.8
38.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Liquid Malt Extract - Extra Light6 lb Liquid Malt Extract - Extra Light 37 2.5 53.3%
4 lb Liquid Malt Extract - Dark4 lb Liquid Malt Extract - Dark 35 30 35.6%
10 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.35 lb American - Black Malt0.35 lb Black Malt 28 500 3.1%
0.50 lb American - Roasted Barley0.5 lb Roasted Barley 33 300 4.4%
0.40 lb Thomas Fawcett - Chocolate Malt0.4 lb Chocolate Malt 32.2 420 3.6%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Kent Goldings1 oz Kent Goldings Hops Leaf/Whole 5 Boil 30 min 9.39 50%
1 oz Kent Goldings1 oz Kent Goldings Hops Pellet 5 Boil 60 min 13.45 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 gal Cold Brew Coffee Flavor Secondary 0 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 126 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 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 5.89 g | 23.6 qt) 4.32 17.3  
Mash volume with grains (equipment estimates 5.89 g | 23.6 qt) 4.42 17.7  
Grain absorption losses (steeping) -0.16 -0.6  
Volume increase from sugar/extract (early additions) 0.84 3.3  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 5 20  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 5 20  
Top off amount 0.5 2  
Going into fermentor 5.5 22  
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: 4.82 19.3
Equipment Profile Used: System Default
 
Notes

Currently experimenting with using a basic sweet stout recipe with modifications. Updating coming on or later from 4/18/2022.

Started brewing 4/4/2022

Secondary tincture of Cuban Coffee Freshly brewed on 4/11/2022

Kegged 4/18/2022 for one more week of fermenting

Served to the EXP200 class on 4/25/2022. it was a success, and can be worked on throughout the brewing and fermenting process.

Notes on Taste:

It is a strong, bitter coffee stout. I mixed it with some of my creamer and it almost tasted like coffee in the morning. However, that is my take on making this recipe.

I don't know if any additions of the creamer I use in the fermentation process will help make it taste like drinking coffee, but overall, this is a decent recipe.

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  • Public: Yup, Shared
  • Last Updated: 2022-05-13 20:54 UTC