Stout au café - Beer Recipe - Brewer's Friend

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Stout au café

230 calories 25.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 12.3 liters (fermentor volume)
Pre Boil Size: 16.36 liters
Post Boil Size: 13.2 liters
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Cabochons nanobrasseurs
Calories: 230 calories (Per 330ml)
Carbs: 25.3 g (Per 330ml)
Created: Tuesday August 29th 2023
1.074
1.021
7.0%
43.7
43.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.45 kg United Kingdom - Maris Otter Pale3.45 kg Maris Otter Pale 38 3.75 80%
300 g Flaked Oats300 g Flaked Oats 33 2.2 7%
215 g American - Black Malt215 g Black Malt 28 500 5%
145 g American - Roasted Barley145 g Roasted Barley 33 300 3.4%
70 g German - Carafa II70 g Carafa II 32 425 1.6%
70 g American - Caramel / Crystal 120L70 g Caramel / Crystal 120L 33 120 1.6%
60 g Rice Hulls60 g Rice Hulls 0 0 1.4%
4,310 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
37 g Willamette37 g Willamette Hops Pellet 4.5 Boil 60 min 31.42 50.7%
18 g Cascade18 g Cascade Hops Pellet 7 Boil 14 min 11.21 24.7%
18 g Cascade18 g Cascade Hops Pellet 7 Boil 1 min 1.03 24.7%
73 g / $ 0.00
 
Yeast
Danstar - Windsor Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 77 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 67 g       Temp: 20 °C       CO2 Level: 2.1 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
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 15.7
Mash volume with grains 18.6
Grain absorption losses -4.3
Remaining sparge water volume (equipment estimates 7.8 L) 5.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 18.4 L) 16.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 12.3 L) 13.2
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 13.2 L) 12.3
Total: 21.6  
Equipment Profile Used: System Default
 
Notes

1oz de café moulu très grossier. Mélanger avec 8 oz d'eau bouillie (refroidie). 3 oz de mélasse comme priming sugar. laisser au frigidaire 24h.

On peut mettre plus de café pour plus de goût.

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  • Last Updated: 2024-03-07 20:01 UTC