Coffee Stout - Beer Recipe - Brewer's Friend

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Coffee Stout

148 calories 15.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 100 gallons (fermentor volume)
Pre Boil Size: 109.4 gallons
Post Boil Size: 103.9 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 148 calories (Per 12oz)
Carbs: 15.2 g (Per 12oz)
Created: Monday March 4th 2024
1.045
1.011
4.4%
40.6
30.5
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
150 lb United Kingdom - Pale 2-Row150 lb Pale 2-Row 38 2.5 73.2%
26 lb Briess - Brewers Oat Flakes / Flaked oats26 lb Brewers Oat Flakes / Flaked oats 32.2 2.5 12.7%
14 lb American - Roasted Barley14 lb Roasted Barley 33 300 6.8%
10 lb American - Chocolate10 lb Chocolate 29 350 4.9%
5 lb Bestmalz - BEST Acidulated5 lb BEST Acidulated 35.9 2.81 2.4%
205 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 lb Fuggles2.5 lb Fuggles Hops Pellet 4.5 Boil 60 min 36.57 62.5%
1.50 lb Fuggles1.5 lb Fuggles Hops Pellet 4.5 Whirlpool 0 min 4.04 37.5%
4 lbs / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
90 g Chalk Water Agt Mash 1 hr.
25 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
50 g Gypsum Water Agt Mash 1 hr.
90 g Baking Soda Water Agt Mash 1 hr.
3 gal Coffee Flavor Secondary 0 min.
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 103.9 gal (415.6 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 91.9 gal (367.6 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 93.28 gal (373.1 qt) 76.88 307.5  
Strike water volume at mash thickness of 1.5 qt/lb 76.88 307.5  
Mash volume with grains 93.28 373.1  
Grain absorption losses -25.63 -102.5  
Remaining sparge water volume (equipment estimates 52.9 g | 211.6 qt) 58.4 233.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 103.9 g | 415.6 qt) 109.4 437.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -1.5 -6  
Post boil Volume (equipment estimates 100.9 g | 403.6 qt) 103.9 415.6  
Hops absorption losses (whirlpool, hop stand) -0.9 -3.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 103 g | 412 qt) 100 400  
Total: 135.28 541.1
Equipment Profile Used: System Default
 
Notes

5# coffee Coursely Ground for 3 gallons of cold brew
Use cold/tepid water, leave at room temp 24 hours

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  • Last Updated: 2024-04-18 03:32 UTC