Tiramisu stout 24 - Beer Recipe - Brewer's Friend

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Tiramisu stout 24

305 calories 37.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 30 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.084 (recipe based estimate)
Post Boil Gravity: 1.097 (recipe based estimate)
Efficiency: 60% (brew house)
Source: L Allport
Calories: 305 calories (Per 330ml)
Carbs: 37.1 g (Per 330ml)
Created: Tuesday July 30th 2024
1.097
1.033
8.4%
35.7
40.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg United Kingdom - Maris Otter Pale6 kg Maris Otter Pale 38 3.75 63.2%
1 kg Munich - 60L1 kg Munich - 60L 33 60 10.5%
0.60 kg United Kingdom - Dextrine Malt0.6 kg Dextrine Malt 33 1.8 6.3%
0.40 kg German - Carafa III0.4 kg Carafa III 32 535 4.2%
0.40 kg Crisp Malting - Caramalt0.4 kg Caramalt 37 12 4.2%
0.40 kg Simpsons - Cornish Gold0.4 kg Cornish Gold 36 9.5 4.2%
0.30 kg American - Chocolate0.3 kg Chocolate 29 350 3.2%
0.20 kg United Kingdom - Malted Naked Oats0.2 kg Malted Naked Oats 33 1.3 2.1%
0.20 kg Lactose (Milk Sugar)0.2 kg Lactose (Milk Sugar) - (late boil kettle addition) 41 1 2.1%
9.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
33 g Barth-Haas - Centennial33 g Centennial Hops Pellet 9.2 Boil at 100 °C 30 min 24.32 73.3%
12 g Admiral12 g Admiral Hops Pellet 11.8 Boil 30 min 11.34 26.7%
45 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Gypsum Water Agt Mash 1 hr.
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - A10 Darkness
Amount:
2 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
17 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 146 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.52 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Reiterated mash. 8% batch split in two. Mash 67c.
Cacao powder added in boil.
2 vanilla pods added to 150ml brandy for 3 weeks.
Cold brewed coffee added to secondary with brandy with extra vanilla essence.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24 L Temperature 69 °C 69 °C 60 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 27.9
Mash volume with grains 34
Grain absorption losses -9.3
Remaining sparge water volume (equipment estimates 3.2 L) 9.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 20.9 L) 27
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 18 L) 24
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24 L) 18
Total: 37.2  
Equipment Profile Used: System Default
 
Notes

Created using a reiterated mash by splitting the recipe into two batches.
Cacao powder added last 10 mins of boil.
2 vanilla pods added to 150ml of brandy and infused for 3 weeks.
100g Cold brewed coffee added to secondary with the infused brandy and extra vanilla essence.

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  • Last Updated: 2024-12-24 23:08 UTC