Vietnamese Coffee Imp. Pastry Stout - Beer Recipe - Brewer's Friend

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Vietnamese Coffee Imp. Pastry Stout

467 calories 55.2 g 330 ml
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Beer Stats
Method: BIAB
Style: No Profile Selected
Boil Time: 90 min
Batch Size: 22.7 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.024 (recipe based estimate)
Post Boil Gravity: 1.147 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Hugh Irwin
Calories: 467 calories (Per 330ml)
Carbs: 55.2 g (Per 330ml)
Created: Monday April 11th 2022
1.147
1.049
12.9%
57.0
50.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 kg Barrett Burston - Pale Malt9 kg Pale Malt - (late mash tun addition) 37 2 50%
3.50 kg Barrett Burston - Pale Malt3.5 kg Pale Malt 37 2 19.4%
1 kg Flaked Oats1 kg Flaked Oats 33 2.2 5.6%
1 kg Lactose (Milk Sugar)1 kg Lactose (Milk Sugar) - (late boil kettle addition) 41 1 5.6%
1 kg Gladfield - Munich Malt1 kg Munich Malt 36.8 7.87 5.6%
500 g German - CaraBohemian500 g CaraBohemian 33 75 2.8%
500 g Weyermann - Carafa Special Type 1 500 g Carafa Special Type 1 29.9 340 2.8%
500 g Gladfield - Chocolate Malt500 g Chocolate Malt 24 488 2.8%
500 g Gladfield - Chocolate Rye Malt500 g Chocolate Rye Malt 32.7 406.09 2.8%
250 g Briess - Midnight Wheat Malt250 g Midnight Wheat Malt 25 550 1.4%
250 g Barrett Burston - Roasted Barley250 g Roasted Barley 34.5 340 1.4%
18,000 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Barth-Haas - Hallertauer Magnum30 g Hallertauer Magnum Hops Pellet 13.5 Boil at 100 °C 60 min 56.98 100%
30 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
500 g Coffee Flavor Secondary 0 min.
3 each Vanilla Bean Spice Secondary 0 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
3 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 267 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1 bar       Temp: 4 °C       CO2 Level: 2.75 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 200 90 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
35 L Strike 78 °C 78 °C --
35 L Steeping 69 °C 69 °C 60 min
Quick Water Requirements
Water Liters
WARNING: Mash tun capacity exceeded. Volume required: 54.12 L. Suggest reducing initial strike volume to 34.18 L and adding 8.72 L sparge/top-off. 42.9
Strike water volume (equipment estimates 48.6 L) 42.9
Mash volume with grains (equipment estimates 59.9 L) 54.1
Grain absorption losses -17
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.7 L) 25
Volume increase from sugar/extract (late additions) 0.7
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 22.7 L) 23
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 23 L) 22.7
Total: 42.9  
Equipment Profile Used: System Default
"Vietnamese Coffee Imp. Pastry Stout" No Profile Selected beer recipe by Hugh Irwin. BIAB, ABV 12.89%, IBU 56.98, SRM 50, Fermentables: (Pale Malt, Flaked Oats, Lactose (Milk Sugar), Munich Malt, CaraBohemian, Carafa Special Type 1 , Chocolate Malt, Chocolate Rye Malt, Midnight Wheat Malt, Roasted Barley) Hops: (Hallertauer Magnum) Other: (Coffee, Vanilla Bean)
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  • Last Updated: 2022-05-10 12:12 UTC