D&D Coffee Vanilla Stout - Beer Recipe - Brewer's Friend

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D&D Coffee Vanilla Stout

192 calories 19.5 g 12 oz
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Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Sloughbrewer
Calories: 192 calories (Per 12oz)
Carbs: 19.5 g (Per 12oz)
Created: Wednesday January 3rd 2024
1.058
1.014
5.7%
15.9
40.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Rahr - Standard 2-Row7 lb Standard 2-Row 36.8 1.8 58.3%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 16.7%
2 lb American - Chocolate2 lb Chocolate 29 350 16.7%
1 lb American - Roasted Barley1 lb Roasted Barley 33 300 8.3%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz East Kent Goldings0.75 oz East Kent Goldings Hops Pellet 5.3 Boil 50 min 14.83 75%
0.25 oz East Kent Goldings0.25 oz East Kent Goldings Hops Pellet 5.3 Aroma 5 min 1.04 25%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 oz Lactose Other Boil 1 hr.
1 tbsp Irish Moss Fining Boil 10 min.
8 oz Pure Vanilla Extract Flavor Secondary 0 min.
8 oz cold pressed coffee Flavor Secondary 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:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 30 psi       Temp: 68 °F       CO2 Level: 2.65 Volumes
 
Target Water Profile
Sacramento Suburban Water District North 2019
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
8 2 33 30 0 74.7
3.5g of Gypsum, 7 g Calcuim Chloride, 7g Baking Soda
=sulfate to Chloride .5 -target RA Target 100

5g = about 1 teaspoon,

Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Strike 165 °F 158 °F 60 min
3.5 gal Batch Sparge 160 °F 158 °F 30 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 72 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.25 21  
Mash volume with grains 6.21 24.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 3.04 g | 12.2 qt) 4 16  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.54 g | 26.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5 g | 20 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5 20  
Total: 9.25 37
Equipment Profile Used: System Default
 
Notes

From my BZ Coffee Vanialla Stout --downsize to 5 gallon batch.

This is a clone to Breckenridge's Vanilla Porter. Using mexican vanilla

Has heavy chocolate flavor, very smooth with creamy top

Added 4oz of additional vanilla to kegs/bottles at final bottling

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  • Last Updated: 2024-01-04 22:19 UTC