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Exp coffee stout

202 calories 21.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 202 calories (Per 12oz)
Carbs: 21.5 g (Per 12oz)
Created: Saturday December 3rd 2022
1.061
1.016
5.8%
32.3
37.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Simpsons - Maris Otter pale5 lb Maris Otter pale 38 2.4 68%
12 oz German - Chocolate Rye12 oz Chocolate Rye 31 240 10.2%
12 oz United Kingdom - Coffee Malt12 oz Coffee Malt 36 150 10.2%
8 oz Caramel / Crystal 60L8 oz Caramel / Crystal 60L 34 60 6.8%
5.70 oz Quaker - Rolled Oats5.7 oz Rolled Oats 4 1 4.8%
117.70 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Columbus1 oz Columbus Hops Fresh 15 Boil 40 min 13.17 50%
1 oz Fuggles1 oz Fuggles Hops Pellet 2.9 Boil 60 min 19.15 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Cacao Nibs Water Agt Boil 0 min.
4 oz Coffee Flavor Mash 0 min.
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 60 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-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1 gal Batch Sparge 125 °F 160 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 2.63 10.5  
Mash volume with grains 3.19 12.7  
Grain absorption losses -0.88 -3.5  
Remaining sparge water volume (equipment estimates 3.03 g | 12.1 qt) 2.46 9.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.2  
Pre boil volume (equipment estimates 4.58 g | 18.3 qt) 4 16  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 3 12  
Going into fermentor 3 12  
Total: 5.08 20.3
Equipment Profile Used: System Default
"Exp coffee stout" Dry Stout beer recipe by Brewer #177952. All Grain, ABV 5.8%, IBU 32.32, SRM 37.88, Fermentables: (Maris Otter pale, Chocolate Rye, Coffee Malt, Caramel / Crystal 60L, Rolled Oats) Hops: (Columbus, Fuggles) Other: (Cacao Nibs, Coffee)
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  • Public: Yup, Shared
  • Last Updated: 2022-12-04 16:21 UTC