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Damlag

166 calories 14.6 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 12.91 gallons
Post Boil Size: 11.5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Noah
Calories: 166 calories (Per 12oz)
Carbs: 14.6 g (Per 12oz)
Created: Monday February 24th 2025
1.051
1.009
5.6%
46.9
36.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 kg Weyermann - Pilsner8 kg Pilsner 36 1.5 87.9%
500 g Weyermann - Chocolate Wheat500 g Chocolate Wheat 34.8 415 5.5%
300 g German - Carafa II300 g Carafa II 32 425 3.3%
300 g Weyermann - Roasted Barley300 g Roasted Barley 29.9 432 3.3%
9,100 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g Cascade60 g Cascade Hops Lupulin Pellet 7 Boil 60 min 29.24 50%
60 g Cascade60 g Cascade Hops Lupulin Pellet 7 Boil 20 min 17.71 50%
120 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
26 g Gypsum Water Agt Mash 1 hr.
1 each Campden Tablets Water Agt Mash 1 hr.
112 g Coffee Beans Flavor Secondary 7 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
23 Grams
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 167 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 8.1 oz       Temp: 68 °F       CO2 Level: 2.25 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
8.15 gal Strike 175 °F 152 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 6.27 25.1  
Mash volume with grains 7.87 31.5  
Grain absorption losses -2.51 -10  
Remaining sparge water volume (equipment estimates 8.15 g | 32.6 qt) 9.4 37.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 11.66 g | 46.6 qt) 12.91 51.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.16 -0.6  
Post boil Volume (equipment estimates 10 g | 40 qt) 11.5 46  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 11.5 g | 46 qt) 10 40  
Total: 15.67 62.7
Equipment Profile Used: System Default
 
Notes

Making of Coffee Toddy

Water and coffee ratio: 28 coffee bean to 1 cup Water/237ml

Video reference:
https://www.youtube.com/watch?v=VO1kmysOFCA

  1. Grind coffee bean till ground. (112 g)
  2. put on a container then slowly add cold water around the coffee (4 cups/1L)
  3. Put on a lid and sit in the fridge for 24 hrs.
  4. filter to separate ground coffee and the coffee extract.
  5. Add Coffee toddy to secondary. (7 days)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2025-02-27 13:14 UTC