Coffee Maple stout - Beer Recipe - Brewer's Friend

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Coffee Maple stout

239 calories 24.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.93 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 239 calories (Per 12oz)
Carbs: 24.6 g (Per 12oz)
Created: Friday February 2nd 2024
1.072
1.018
7.1%
18.0
40.0
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb US - Pale 2-Row9.5 lb Pale 2-Row 37 1.8 63.2%
1.10 lb Munich - Light 10L1.1 lb Munich - Light 10L 33 10 7.3%
1 lb American - Roasted Barley1 lb Roasted Barley 33 300 6.7%
0.80 lb German - Carafa II0.8 lb Carafa II 32 425 5.3%
0.50 lb American - Victory0.5 lb Victory 34 28 3.3%
0.50 lb American - Vienna0.5 lb Vienna 35 4 3.3%
0.50 lb Briess - Brewers Oat Flakes / Flaked oats0.5 lb Brewers Oat Flakes / Flaked oats 32.2 2.5 3.3%
18 oz Maple Syrup18 oz Maple Syrup 30 35 7.5%
15.02 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Glacier1 oz Glacier Hops Pellet 5.5 Boil at 212 °F 60 min 16.75 66.7%
0.50 oz Willamette0.5 oz Willamette Hops Leaf/Whole 4.5 Boil 5 min 1.24 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
2.50 g Gypsum Water Agt Mash 1 hr.
2 g Salt Water Agt Mash 1 hr.
12 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - British Ale I OYL-006
Amount:
0.55 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium High
Optimum Temp:
64 - 72 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 298 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
40291
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
4.34 gal Strike 172 °F 156 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 55 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.34 17.4  
Mash volume with grains 5.46 21.8  
Grain absorption losses -1.74 -7  
Remaining sparge water volume (equipment estimates 5.85 g | 23.4 qt) 5.47 21.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.1 0.4  
Pre boil volume (equipment estimates 8.31 g | 33.2 qt) 7.93 31.7  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.82 39.3
Equipment Profile Used: System Default
 
Notes

Add 4 grams of baking soda to sparge water and 8 grams to mash water.

ph came out to 5.65

Add 18 oz dark grade A maple syrup at day do of high krauson.

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  • Last Updated: 2024-02-06 14:46 UTC