Espresso Stout - Beer Recipe - Brewer's Friend

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Espresso Stout

213 calories 23.4 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Kyle Haglock
Calories: 213 calories (Per 12oz)
Carbs: 23.4 g (Per 12oz)
Created: Friday October 12th 2012
1.064
1.018
6.1%
60.9
36.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb US - Pale 2-Row14 lb Pale 2-Row 37 1.8 59.6%
1.50 lb United Kingdom - Chocolate1.5 lb Chocolate 34 425 6.4%
1 lb American - Roasted Barley1 lb Roasted Barley 33 300 4.3%
0.50 lb American - Caramel / Crystal 60L0.5 lb Caramel / Crystal 60L 34 60 2.1%
0.50 lb Flaked Barley0.5 lb Flaked Barley 32 2.2 2.1%
6 lb Dry Malt Extract - Dark6 lb Dry Malt Extract - Dark 44 30 25.5%
23.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Citra3 oz Citra Hops Leaf/Whole 13 Boil 60 min 58.83 75%
1 oz Cascade1 oz Cascade Hops Leaf/Whole 7 Boil 5 min 2.1 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 oz Espresso Beans Flavor Secondary 0 min.
1 tsp Super Irish Moss Other Boil 15 min.
 
Yeast
Wyeast - Thames Valley Ale 1275
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
Med-Low
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 228 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75
 
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
26.08 qt Single Step Infusion -- 158 °F 75 min
40 qt Gravity Feed Fly Sparge -- 176 °F 75 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.65 gal (50.6 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.65 gal (2.6 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.75 qt/lb 7.66 30.6  
Mash volume with grains 9.06 36.2  
Grain absorption losses -2.19 -8.8  
Remaining sparge water volume (equipment estimates 6.98 g | 27.9 qt) 7.33 29.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.45 1.8  
Pre boil volume (equipment estimates 12.65 g | 50.6 qt) 13 52  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 14.98 59.9
Equipment Profile Used: System Default
 
Notes

Coffee to be fresh gound and added to secondary.

Temp. of Sparge water increased due to colder outdoor temperatures.

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  • Last Updated: 2021-02-16 01:15 UTC