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Coffee test

154 calories 14.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Red Ale
Boil Time: 60 min
Batch Size: 1.25 gallons (fermentor volume)
Pre Boil Size: 2.25 gallons
Pre Boil Gravity: 1.026 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 154 calories (Per 12oz)
Carbs: 14.7 g (Per 12oz)
Created: Monday August 24th 2015
1.047
1.010
4.8%
24.4
16.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb American - Pale 2-Row2 lb Pale 2-Row 37 1.8 94.1%
2 oz American - Roasted Barley2 oz Roasted Barley 33 300 5.9%
2.12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 g Nugget2 g Nugget Hops Pellet 15.5 Boil 60 min 20.62 66.7%
1 g Nugget1 g Nugget Hops Pellet 15.5 Boil 10 min 3.74 33.3%
3 g / $ 0.00
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Basic
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 0 0 50 59 0
Just enough minerals to have a balance.
1.3g each of CaSo4 & CaCl
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.4 qt Infusion -- 152 °F 60 min
Starting Mash Thickness: 1.4 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.4 qt/lb 0.74 3  
Mash volume with grains 0.91 3.7  
Grain absorption losses -0.27 -1.1  
Remaining sparge water volume (equipment estimates 2.53 g | 10.1 qt) 2.02 8.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 2.75 g | 11 qt) 2.25 9  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0 -0  
Post boil Volume 1.25 5  
Going into fermentor 1.25 5  
Total: 2.77 11.1
Equipment Profile Used: System Default
 
Notes

This is a test to see what the efficacy of coffee is as am acidulating agent. Also to see what kind of character said beer might have. French roast was selected and coarsely ground.

Mash ph was 5.67, was predicted by BF as 5.66. Added 7 drops lactic acid which brought ph to 5.43. Sparged with 2.5gal.

Interesting roast flavor, but ultimately too astringent even to drink one beer and it did not affect the mash ph as desired. Hardly at all.

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  • Last Updated: 2016-01-13 22:08 UTC