Imperial Vanilla Coffee Stout - Beer Recipe - Brewer's Friend

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Imperial Vanilla Coffee Stout

285 calories 22.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.080 (recipe based estimate)
Post Boil Gravity: 1.087 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jason Cosley
Calories: 285 calories (Per 12oz)
Carbs: 22.2 g (Per 12oz)
Created: Tuesday November 15th 2022
1.087
1.012
9.8%
38.2
40.8
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.50 lb US - Pale 2-Row10.5 lb Pale 2-Row 37 1.8 60.9%
2 lb Munich Malt2 lb Munich Malt 36.8 7.87 11.6%
2 lb Cane Sugar2 lb Cane Sugar 46 0 11.6%
1 lb German - Carafa III1 lb Carafa III 32 535 5.8%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 5.8%
8 oz American - Caramel / Crystal 20L8 oz Caramel / Crystal 20L 35 20 2.9%
4 oz German - Chocolate Wheat4 oz Chocolate Wheat 31 413 1.4%
17.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Artisan - Northern Brewer1.5 oz Northern Brewer Hops Pellet 8.5 Boil 60 min 33.71 60%
1 oz Artisan - Northern Brewer1 oz Northern Brewer Hops Pellet 8.5 Boil 5 min 4.48 40%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 tsp Diammonium Phosphate (DAP) Other Primary 0 min.
1.50 tsp Fermax Water Agt Primary 0 min.
4 oz Vanilla Coffee Beans Water Agt Secondary 1 days
4 oz Vanilla extract Spice Kegging 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 152 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.5 gal Infusion 152 °F 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 6.67 26.7  
Mash volume with grains 7.89 31.6  
Grain absorption losses -1.91 -7.6  
Remaining sparge water volume (equipment estimates 2.43 g | 9.7 qt) 1.34 5.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.15 0.6  
Pre boil volume (equipment estimates 7.09 g | 28.4 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.01 32
Equipment Profile Used: System Default
 
Notes

Adjust mash PH to 5.2 - 5.5

Water adjustments for distilled:
3 g Baking Soda
3 g Gypsum
4 g Calcium Chloride
1 g Epsom Salt

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  • Last Updated: 2022-11-15 20:46 UTC