Coffee Stout - Dai Kide x Shavi Roastery - Beer Recipe - Brewer's Friend

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Coffee Stout - Dai Kide x Shavi Roastery

188 calories 24.8 g 330 ml
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Beer Stats
Method: BIAB
Style: Sweet Stout
Boil Time: 30 min
Batch Size: 20 liters (ending kettle volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Dai Kide
Rating:
5.00 (1 Review)

Calories: 188 calories (Per 330ml)
Carbs: 24.8 g (Per 330ml)
Created: Sunday February 12th 2023
1.060
1.023
4.8%
21.0
37.5
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.10 kg Weyermann - Pale Ale4.1 kg Pale Ale 39 2.3 73.9%
0.50 kg Rolled Oats0.5 kg Rolled Oats 33 2.2 9%
0.40 kg United Kingdom - Chocolate0.4 kg Chocolate - (late boil kettle addition) 34 425 7.2%
0.40 kg Lactose (Milk Sugar)0.4 kg Lactose (Milk Sugar) - (late boil kettle addition) 41 1 7.2%
0.15 kg United Kingdom - Roasted Barley0.15 kg Roasted Barley - (late boil kettle addition) 29 550 2.7%
5.55 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
13 g Yakima Valley Hops - Magnum13 g Magnum Hops Pellet 14.5 Boil at 100 °C 30 min 21 100%
13 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 30 min.
1 g Gypsum Water Agt Mash 30 min.
2 g Lactic acid Water Agt Mash 30 min.
1,000 ml Cold Brew Coffee - Shavi Flavor Primary 1 days
2 each Vanilla Bean Spice Primary 1 days
 
Yeast
Crossmyloof - BEòIR
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 103 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.04 bar       Temp: 20 °C       CO2 Level: 1.7 Volumes
 
Target Water Profile
BrewRO Reverse Osmosis
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
79.3 6 7 46.1 33.6 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion 70 °C 70 °C 40 min
Quick Water Requirements
Water Liters
Total strike volume 36.1
Mash volume with grains 39.4
Grain absorption losses -5.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 22.7 L) 30
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 27.3 L) 20
Estimated amount in fermentor 20
Total: 36.1  
Equipment Profile Used: System Default
"Coffee Stout - Dai Kide x Shavi Roastery" Sweet Stout beer recipe by Dai Kide. BIAB, ABV 4.78%, IBU 21, SRM 37.48, Fermentables: (Pale Ale, Rolled Oats, Chocolate, Lactose (Milk Sugar), Roasted Barley) Hops: (Magnum) Other: (Calcium Chloride (dihydrate), Gypsum, Lactic acid, Cold Brew Coffee - Shavi, Vanilla Bean)
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  • Public: Yup, Shared
  • Last Updated: 2023-02-12 11:56 UTC