Bourbon Vanilla Coffee Stout - Beer Recipe - Brewer's Friend

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Bourbon Vanilla Coffee Stout

263 calories 27.2 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4.5 gallons
Post Boil Size: 3 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.079 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 263 calories (Per 12oz)
Carbs: 27.2 g (Per 12oz)
Created: Sunday September 20th 2015
1.079
1.020
7.7%
30.9
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb United Kingdom - Maris Otter Pale6.5 lb Maris Otter Pale 38 3.75 61.9%
1 lb American - Dark Chocolate1 lb Dark Chocolate 29 420 9.5%
1 lb American - Caramel / Crystal 150L1 lb Caramel / Crystal 150L 33 150 9.5%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 9.5%
0.50 lb German - CaraFoam0.5 lb CaraFoam 37 1.8 4.8%
0.50 lb Lactose (Milk Sugar)0.5 lb Lactose (Milk Sugar) 41 1 4.8%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 60 min 30.94 100%
1 oz / $ 0.00
 
Yeast
White Labs - San Diego Super Yeast WLP090
Amount:
1 Each
Cost:
Attenuation (avg):
79.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 76 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.25 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
13 qt Sparge -- 148 °F 75 min
17 qt -- 170 °F --
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.13 12.5  
Mash volume with grains 3.93 15.7  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 2.87 g | 11.5 qt) 2.84 11.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.2  
Pre boil volume (equipment estimates 4.54 g | 18.2 qt) 4.5 18  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 3 12  
Going into fermentor 3 12  
Total: 5.96 23.8
Equipment Profile Used: System Default
 
Notes

Add lactose at 5 min during boil.

2 Vanilla Beans soaked in 8 oz Makers Mark Bourbon, strain and add at bottling

Cold brew 5 tablespoons of coffee in 2 cups of water for 24 hours, strain and add at bottling

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  • Last Updated: 2020-01-21 16:48 UTC