oatmeal stout, cocoa ,cafe y coco - Beer Recipe - Brewer's Friend

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oatmeal stout, cocoa ,cafe y coco

198 calories 24.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 27.9 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 44% (brew house)
Source: Americo
Calories: 198 calories (Per 12oz)
Carbs: 24.2 g (Per 12oz)
Created: Sunday April 3rd 2022
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1.059
1.020
5.1%
30.0
37.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg Weyermann - Pale Ale6 kg Pale Ale 39 2.3 63.1%
2 kg Castle Malting - Château Munich2 kg Château Munich 34 12.7 21%
0.67 kg Rolled Oats0.67 kg Rolled Oats 33 2.2 7%
0.26 kg Joe White - Roasted Wheat Malt0.26 kg Roasted Wheat Malt 29.9 524.06 2.7%
0.23 kg American - Caramel / Crystal 60L0.23 kg Caramel / Crystal 60L 34 60 2.4%
0.20 kg Proximity - Chocolate Malt0.2 kg Chocolate Malt 32 350 2.1%
0.15 kg The Swaen - BlackSwaen Coffee Malt0.15 kg BlackSwaen Coffee Malt 36 225 1.6%
9.51 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g East Kent Goldings25 g East Kent Goldings Hops Pellet 5.8 First Wort 0 min 19.03 45.5%
20 g East Kent Goldings20 g East Kent Goldings Hops Pellet 5.8 Boil 25 min 9.62 36.4%
10 g East Kent Goldings10 g East Kent Goldings Hops Pellet 5.8 Whirlpool 40 min 1.32 18.2%
55 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Nutriente de levadura Other Boil 5 min.
200 g Café Flavor Secondary 7 days
200 g Nibs de Cocao Flavor Secondary 7 days
150 g Coco Tostado Flavor Secondary 7 days
 
Yeast
Lallemand - LALBREW® LONDON ENGLISH-STYLE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
18 - 22 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 112 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.1 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 0 0 80 40 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28.53 L Infusion 69 °C 67 °C 90 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 28.5
Mash volume with grains (equipment estimates 34.8 L) 34.8
Grain absorption losses -9.5
Remaining sparge water volume (equipment estimates 9.8 L) 9.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.9 L) 27.9
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 22
Hops absorption losses (whirlpool, hop stand) -0.1
Top off amount 0.1
Going into fermentor 22
Total: 38.3  
Equipment Profile Used: System Default
 
Notes

macerar por 1 semana los granos de cafe triturados , los nibs de cocoa y las hojuelas de coco tostado en alcohol etilico. en mi caso, lo hare con ron. Tirar todo al secundario. Dejar reposar por unos 7 dias a 12 grados celcius. agrerar los macerados de a poco hasta encontrar el nivel deseado.( macerar por separado , no todo junto)

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  • Last Updated: 2022-05-05 18:59 UTC