Dick's Dry Irish Coffee Stout - Beer Recipe - Brewer's Friend

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Dick's Dry Irish Coffee Stout

183 calories 17 g 330 ml
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 76% (brew house)
Source: Beagle Brew
Calories: 183 calories (Per 330ml)
Carbs: 17 g (Per 330ml)
Created: Friday May 6th 2022
1.060
1.012
6.3%
36.5
49.6
5.4
53.68
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg Crisp Malting - Best Ale3.5 kg Best Ale $ 3.59 / kg
$ 12.57 		37.5 3 60.7%
0.90 kg New Zealand - Rolled Barley0.9 kg Rolled Barley $ 3.95 / kg
$ 3.56 		35.4 1.7 15.6%
0.60 kg Crisp Malting - Roasted Barley0.6 kg Roasted Barley $ 5.95 / kg
$ 3.57 		31.28 520 10.4%
0.30 kg Crisp Malting - Crystal 60L0.3 kg Crystal 60L $ 5.95 / kg
$ 1.79 		33.1 60 5.2%
0.25 kg Brewer's Best - Rice Hulls0.25 kg Rice Hulls $ 3.99 / kg
$ 1.00 		0 0 4.3%
0.11 kg Crisp Malting - Chocolate Malt0.11 kg Chocolate Malt $ 5.95 / kg
$ 0.65 		32.66 450 1.9%
0.11 kg Crisp Malting - Pale Chocolate0.11 kg Pale Chocolate $ 4.00 / kg
$ 0.44 		32.7 220 1.9%
5.77 kg / $ 23.57
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
27 g Yakima Valley Hops - Willamette27 g Willamette Hops $ 0.09 / g
$ 2.42 		Pellet 6.2 Boil 60 min 20.21 33.3%
27 g Yakima Valley Hops - Willamette27 g Willamette Hops $ 0.09 / g
$ 2.42 		Pellet 6.2 Boil 20 min 12.24 33.3%
27 g Yakima Valley Hops - Willamette27 g Willamette Hops $ 0.09 / g
$ 2.42 		Pellet 6.2 Boil 5 min 4.03 33.3%
81 g / $ 7.25
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Calcium Chloride (dihydrate) Water Agt Mash 0 min.
1 each Whirlfloc Water Agt Boil 10 min.
140 g Coffee $ 14.00 / kg
$ 1.96 		Flavor Secondary 3 days
100 g Cocao Nibs $ 0.05 / g
$ 5.00 		Flavor Secondary 3 days
$ 6.96
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
2 Each
Cost:
$ 7.95 / each
$ 15.90
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 108 B cells required
$ 15.90 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.98 bar       Temp: 20 °C       CO2 Level: 1.65 Volumes
 
Target Water Profile
Sydney Water - Willoughby (Ryde)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 17.3
Mash volume with grains 21.1
Grain absorption losses -5.8
Remaining sparge water volume (equipment estimates 16.5 L) 19.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.1 L) 30
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 21 L) 25
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 25 L) 21
Total: 36.7  
Equipment Profile Used: System Default
 
Notes

Recipe from Beerco.com.au

Method:

  1. Fill clean Kettle with 17 litres of water and pre-boil your water to precipitate our chlorides and chloramines. Add Mash Salts - 10g or 2 tsp of Calcium Carbonate
  2. Mill the grains and dough-in targeting a mash of around 3 Litres of water to 1 Kg of grain (a liquor-to-grist ratio of about 3:1 by weight) and a mash temperature of 67 °C (152 °F).
  3. Hold the mash at 67 °C ( 152 °F ) until enzymatic conversion is complete for around 45 minutes to 1 hour.
  4. Infuse the mash with near boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 76 °C (168 °F). Mash out for 10 minutes.
  5. Fly sparge slowly with 14 Litres of 76 °C (168 °F ) water, collecting wort until the pre-boil kettle volume is around 25 L (6.5 gallons).
  6. The total boil time will be 60 minutes. Bring to a rapid rolling boil and make first addition of 27g of Willamette at 60 mins from end of boil.
  7. Make second addition of 27g of Willamette at 20 mins from end of boil.
  8. Deltafloc or Irish Moss is added with any yeast nutrients at 15 mins remaining on the boil.
  9. Add last addition of 27 grams of Willamette into the Boil at 5 mins remaining on the boil.
  10. At flameout, cool wort to 19°C (67 °F ), decant starter or open Gold Pitch and pitch liquid Omega Yeast or 2 x sachets of dry yeast into pre oxygenated wort.
  11. Over the course of the two-week fermentation, ramp the temperature slowly up to 22°C (72 °F ) to ensure full attenuation.
  12. On approximately Day 7 of fermentation when primary and secondary appear to be coming to a close find and butter up your favourite local coffee roaster for a special fresh grind roughly and dry coffee hop for 24-48 hours before kegging or bottling at a rate of (~5 oz. per 5 gallons/140 g per 19 L) of your local roasters favourite medium roast ground coffee beans. Also add 100G Cocoa Nibs.
  13. Wait 1-2 days, then rack off into keg or bottling bucket for immediate carbonation or priming.
  14. Carbonate this beer to 2.4 volumes of CO2 and serve it on both nitrogen and/or CO2. Sláinte!
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  • Last Updated: 2022-05-06 03:58 UTC