Coffee and Cream Stout - Beer Recipe - Brewer's Friend

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Coffee and Cream Stout

215 calories 24.6 g 330 ml
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Beer Stats
Method: BIAB
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Porterble Brewing
Calories: 215 calories (Per 330ml)
Carbs: 24.6 g (Per 330ml)
Created: Thursday May 14th 2015
1.069
1.021
6.4%
30.4
48.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg American - Pale 2-Row4.5 kg Pale 2-Row 37 1.8 72%
0.50 kg American - Caramel / Crystal 90L0.5 kg Caramel / Crystal 90L 33 90 8%
0.50 kg American - Dark Chocolate0.5 kg Dark Chocolate 29 420 8%
0.25 kg American - Midnight Wheat Malt0.25 kg Midnight Wheat Malt 33 550 4%
0.50 kg Lactose (Milk Sugar)0.5 kg Lactose (Milk Sugar) 41 1 8%
6.25 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Fuggles40 g Fuggles Hops Pellet 4.5 Boil 60 min 21.52 57.1%
30 g East Kent Goldings30 g East Kent Goldings Hops Pellet 5 Boil 15 min 8.9 42.9%
70 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
150 g Whole Coffee Bean Flavor Secondary 5 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 177 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 L Infusion -- 66 °C 80 min
30 L Mash Out Temperature -- 78 °C 10 min
3 L Bag Sparge Sparge -- 80 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 33.4 L) 34.8
Mash volume with grains (equipment estimates 37.2 L) 38.6
Grain absorption losses -5.8
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 27.1 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 21
Volume into fermentor 21
Total: 34.8  
Equipment Profile Used: System Default
 
Notes

Reserve half the lactose for the secondary and add to taste after coffee (carb a bottle to test)
Add the whole coffee beans to the secondary in a bag and sample daily and remove when coffee is sufficient.

Coffee roast profile can change the flavour significantly. So experiment :)

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  • Last Updated: 2016-02-03 23:48 UTC