Vanilla Coffee Dark Wheat Stout (final) - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Vanilla Coffee Dark Wheat Stout (final)

189 calories 25.5 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 75 min
Batch Size: 21.5 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 63% (brew house)
Calories: 189 calories (Per 330ml)
Carbs: 25.5 g (Per 330ml)
Created: Wednesday January 31st 2024
Similar Recipes

Black Perle Milk Stout

by handr.thomas@btinternet.com

OG: 1.055 FG: 1.016 ABV: 5.1% IBU: 41

1.060
1.024
4.7%
51.4
44.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11.50 lb American - Pilsner11.5 lb Pilsner 37 1.8 76.7%
1.50 lb American - White Wheat1.5 lb White Wheat 40 2.8 10%
1.50 lb American - Chocolate1.5 lb Chocolate 29 350 10%
0.50 lb American - Black Malt0.5 lb Black Malt 28 500 3.3%
15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Columbus1 oz Columbus Hops Pellet 15 Boil 60 min 50.1 50%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 2 min 1.27 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 oz Espresso Shots Flavor Mash 0 min.
2.50 tbsp Vanilla extract Spice Mash 0 min.
 
Yeast
Fermentis - Safbrew - General/Belgian Yeast S-33
Amount:
1 Each
Cost:
Attenuation (custom):
60.2%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 111 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 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
24 L Strike -- 152 °C 60 min
-- 158 °C 15 min
8 L Sparge -- -- --
Starting Mash Thickness: 3.55 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.6 L/kg 24.2
Mash volume with grains 28.6
Grain absorption losses -6.8
Remaining sparge water volume (equipment estimates 12.5 L) 13.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.9 L) 30
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 21.5 L) 25
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 25 L) 21.5
Total: 37.7  
Equipment Profile Used: System Default
 
Notes

[Remember hops poisonous to dogs. Keep pets out of kitchen]

Clean Robobrew the night before. Fill with water to save time in morning.

Fill with 24 liters and start heating to 152 F using both burners

[leave the malt pipe out at this time]

Check actual temp with thermometer--might have to raise a bit

[gently add in malt pipe allowing water to soak through]

Slowly add in grain and stir in

Put on lid and let sit for 60 minutes - ONLY USE 500 W burner

Recirculate pump throughout this process.

Bump up heat to 158 F for 15 minutes

Heat 8 liters of tap water on stove as sparge.

Lift grain out of liquid, slowly poor in sparge water, let grains drain

Bring to vigorous boil (220-225 F) - NO LID FOR BOIL

Let boil for 5 minutes before adding hops

Watch carefully for boil overs / keep spray bottle handy

Clean and sanitize fermenter, lid, airlock, siphon, hydrometer

[While brewing, fill old bottles with sanitizer and put cap on them so they are ready for bottle day in a few weeks]

15 ML STAR SAN W/ 5 Litres Water

Recirculate for 5 minutes during boiling to sanitize recirculation arm / or just put in sanitize solution

Add in hops at intervals as directed by recipe.

Everything that touches after this needs to be sanitized.

Put stopper into fermentor lid and use as handle so not touching the inside.

15 minutes before boil ends add in immersion chiller [this sanitizers the chiller]

*Add in Espresso and Vanilla at 0 minutes

Cool wort to 70 F

Transfer to sanitized fermenter and pitch yeast

Oxygen is good at this stage / shake or stir to allow oxygen

Collect some and take original gravity reading.

Get final log reading of quantity from fermentor. 1 L remains in robobrew once the pump can't pump any more. This can be updated on bottle day if needed.

Fill air lock with starsan solution if possible

Ferment for 2 weeks at 20C

Then bottle or keg

[For clean up -- leave the chiller in the robo brew. Fill with lots of water and cleaner and just let soak. Pump water into sink. Goal is to try to avoid spilling wort all over kitchen]

Last Updated and Sharing
 
106
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2024-01-31 14:22 UTC